THE BEST GLUTEN-FREE CHOCOLATE CAKE - GLUTEN-FREE …
Easy Gluten-Free Chocolate Cake. This rich and moist cake is perfect for birthdays. Dairy-Free Option Included.
Provided by Elizabeth
Prep Time 15 minutes
Cook Time 30 minutes
Yield 12
Number Of Ingredients 14
Steps:
- For the Gluten-Free Chocolate Cake
- For the Chocolate Frosting
DECADENT (GLUTEN-FREE!) CHOCOLATE CAKE RECIPE | INA G…
This chocolate cake is a perfect dessert option when a guest needs to avoid gluten: No one else at the party will have a clue that it's gluten-free! My secret weapon is Thomas Keller's "Cup4Cup" gluten-free flour. I substitute it, literally cup for cup, for the flour in most recipes, and trust me, no one can tell the difference! Happy guests and a happy host!
Provided by Ina Garten
Total Time 1 hours 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F. Grease an 8-inch springform pan and line the bottom with parchment paper.
- Place the one pound of chocolate in a large heatproof bowl set over a pan of simmering water and stir occasionally until the chocolate is melted. Off the heat, immediately stir in the butter, flour, sugar, coffee granules and salt with a rubber spatula. Whisk in the egg yolks until smooth.
- Place the egg whites in the bowl of an electric mixer fitted with the whisk attachment and beat until they form soft peaks. Scrape the egg whites into the chocolate mixture and fold them in very carefully with a rubber spatula, just until combined. Scrape the mixture into the prepared pan, smooth the top and bake for 15 minutes exactly. (Be sure your oven temperature is accurate!)
- Turn the oven off and leave the cake in the oven, leaving the door slightly ajar. Allow the cake to cool in the oven for 1 hour. The cake will sink in the middle.
- Carefully release the sides of the pan and slide the cake onto a flat serving plate or cake stand. Place the 3 ounces of chocolate and the heavy cream in a heatproof bowl set over a pan of simmering water and heat just until the chocolate melts, stirring occasionally. Add a drop of cream if the mixture is too thick to pour. Pour the chocolate onto the sunken part of the cake, leaving the edge unfrosted. Allow to cool and serve warm or at room temperature with a scoop of ice cream.
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DECADENT (GLUTEN-FREE!) CHOCOLATE CAKE RECIPE | INA G…
This chocolate cake is a perfect dessert option when a guest needs to avoid gluten: No one else at the party will have a clue that it's gluten-free! My secret weapon is Thomas Keller's "Cup4Cup" gluten-free flour. I substitute it, literally cup for cup, for the flour in most recipes, and trust me, no one can tell the difference! Happy guests and a happy host!
From foodnetwork.com
Reviews 3.5
Total Time 1 hours 40 minutes
From foodnetwork.com
Reviews 3.5
Total Time 1 hours 40 minutes
- Carefully release the sides of the pan and slide the cake onto a flat serving plate or cake stand. Place the 3 ounces of chocolate and the heavy cream in a heatproof bowl set over a pan of simmering water and heat just until the chocolate melts, stirring occasionally. Add a drop of cream if the mixture is too thick to pour. Pour the chocolate onto the sunken part of the cake, leaving the edge unfrosted. Allow to cool and serve warm or at room temperature with a scoop of ice cream.
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GLUTEN-FREE CHOCOLATE CAKE RECIPE - BBC FOOD
This is a rich, decadent, gluten-free chocolate cake from Italy. Serve with authentic, Italian pistachio ice cream for extra delight.
From bbc.co.uk
Reviews 4.5
Cuisine Italian
From bbc.co.uk
Reviews 4.5
Cuisine Italian
- Bake for 30–40 minutes, or until a skewer inserted into the centre of the cake comes out clean. Leave to cool slightly in the tin, then transfer to a cooling rack.
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GLUTEN-FREE CHOCOLATE CAKE RECIPE - BBC FOOD
This is a rich, decadent, gluten-free chocolate cake from Italy. Serve with authentic, Italian pistachio ice cream for extra delight.
From bbc.co.uk
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Reviews 4.5
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- Bake for 30–40 minutes, or until a skewer inserted into the centre of the cake comes out clean. Leave to cool slightly in the tin, then transfer to a cooling rack.
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