The easy dessert for the sweet tooth
Recipe for gluten-free chocolate cake
Do you miss a delicious gluten-free cake that is always a hit and can be used on its own, as a base under a luscious mousse, or with summer’s delightful berries and fruits?
The cake is by no means healthy, but it is gluten-free.
This chocolate cake stays delicious for several days without drying out. It is soft in the middle and firm at the edges, just the way I like it.
Servings: cake
Gluten-free chocolate cake
The easy dessert for the sweet tooth
Ingredients
- 200 gram Dark chocolate preferably between 54.5% and 70%
- 150 gram Butter
- 150 gram Brown sugar
- 4 pcs. Egg
- 0.5 pcs. Vanilla Pod or 2 teaspoons of vanilla sugar
- 1.5 gram Flake Salt Preferably Maldon or another good salt
- Caramel Sauce Preferably salted caramel and homemade
Instructions
- Chop the chocolate into smaller pieces and place chocolate and butter in a saucepan and let it melt together over medium heat.
- In a bowl, whisk together eggs, brown sugar, and vanilla seeds until a light and foamy mixture forms. Use an electric mixer as it takes about 4 minutes.
- Fold the melted chocolate mixture into the egg mixture and pour the mixture into a greased springform pan with baking paper at the bottom.
- Sprinkle the cake with flaky salt before baking it for 25-30 minutes at 160 degrees Celsius (320 degrees Fahrenheit) convection (or 175 degrees Celsius (347 degrees Fahrenheit) regular oven).
- The cake should be firm at the edges but soft in the middle.
- Let the baked cake cool on a wire rack until completely cold.
- Release the cake from the springform ring and the cake is ready to serve.
- Decorate it with caramel sauce, fresh berries, a delicious mousse, or something completely different.
- Let your sweet tooth guide you the right way.
- My cake got a large teaspoon of homemade salted caramel sauce on top.