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Glutenfree Flourless Chocolate cake-decadent

January 18, 2012

I love chocolate, of any kind and description, but it has to be gluten-free!  I love to indulge in chocolate whenever I can, needles to say I am not the only chocoholic in the house.  When it came time for my daughter’s birthday, the only cake we could have was chocolate [well, at least as far as we were concerned].  I wanted to make something really special and decadent for her [it was her 13th birthday party], she had also asked for chocolate.  I contemplated making the Gluten-free flourless chocolate cake I had made for her birthday last year, it was very good – even the girls who don’t normally like cake ate it and licked the plate clean; I wanted something a little richer, but still chocolate.  I searched through many recipes and ingredients and I found this one for another Gluten-free flourless chocolate cake, but much richer.


Gluten-free Chocolate truffle cake – adapted ever so slightly from Karina, the glutenfree goddess.

1 cup whipping cream
2 1/2 cups milk or dark chocolate chips
1 stick (8 tablespoons) unsalted butter
2 tablespoons vanilla extract
7 eggs
1 cup light brown sugar
1/4 teaspoon salt

Nutella [optional]

Cacao powder for dusting [optional]


Preheat your oven to 350 degrees F. Line the inside bottom of a 9-inch Springform cake pan with parchment paper. Also helps to wrap a large piece of foil around the outside of the pan, covering the bottom and sides, so that it may catch any leaking drips. Set aside this aside. ( I use 2 loaf pans lined with parchment paper).

In a medium sauce pan, gently heat the cream over low heat.Add the chocolate chips when the cream is fairly hot, adding slowly to the pan as you whisk. Add the butter. Whisk until the chocolate and butter are melted. Add the vanilla extract. Once the mixture is melted, smooth, and glossy remove it from the heat.

Beat the eggs, light brown sugar and salt until the eggs are foamy and doubled in volume, around 3-4 minutes.

Add the cooling chocolate mixture to the eggs slowly, and beat gently until combined.

Pour the batter into the prepared cake pan. [I put them in 2 loaf pans lined with parchment paper, then layer them, much easier to slice that way]

Bake in the center of a pre-heated oven for one hour, until the cake is set and cracked. Even though it may appear a bit loose in the center,it will be fine [if using loaf pans start checking after 45-50 min depending on your oven0.

Place the cake pan on a wire rack to cool. When the cake is close to room temperature, lightly cover and chill the cake overnight. { I have made this the day of and just put in fridge for a few hours}
Before serving, gently loosen the cake from the sides of the pan using a thin flexible spatula.

If using loaf pans, gently loosen from loaf pans, add a thin layer of Nutella on one layer, layer other cake on top, then frost with another thin layer of Nutella on top of this layer .


Yum, so good!

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  1. OK, so today I made the German Chocolate Cake.O. M. G.This was so delicious, moist, and fflufy, too! Not flat like most sugar free cakes I have made and tasted. I have heard other people say before you couldn’t tell this recipe from the real’ thing, and I was always disappointed, but NOT this time!This would make a wonderful birthday cake, and you could use any frosting that suited you (or the birthday person). I think I will keep it in my for my birthday coming up in October.I guess I can say it now: I’m not mad at you any more, hee hee Thanks for the great recipe, both from me and my hubby!

    1. It does make a great birthday cake, or an anytime because I want chocolate cake dessert! 😉 Enjoy!

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