Gluten Free Choccolate Fudge Cake

gluten free no flour chocolate cake

The no flour and gluten-free chocolate cake is a dessert with a particular consistency, which remains low and soft but at the same time compact and moist inside.

Preparation is simple and fast: whip the butter with the sugar, add the eggs one at a time, add the other ingredients, the melted dark chocolate and voila your cake will be ready! This chocolate cake is also suitable for those suffering from the celiac disease: you will only have to worry about using bitter cocoa and powdered sugar, to dust the cake, allowed by the AIC Handbook. A cake with an enveloping taste: a chocolate recipe suitable for everyone!

INGREDIENTS

Dark chocolate 340 g
Sugar 200 g
Butter 170 g
Bitter cocoa powder 150 g
Medium eggs 3
Vanilla extract 5 g
Salt – a pinch
Icing sugar for dusting

To prepare the cake, first melt the dark chocolate, in the microwave or in a bain-marie, and let it cool. In a bowl with a whisk, knead the softened butter at room temperature with sugar, to get a creamy mixture. You can also whip the butter with an electric mixer. Add one egg at a time, waiting for the previous one to be well incorporated.

gluten free no flour chocolate cake preparation

Add the vanilla extract; apart sift the cocoa and add it to the mixture of butter, eggs and sugar, one spoon at a time. Continue by adding the salt and finally the lukewarm chocolate. Mix all the ingredients together with a spatula.

Butter and line a cake pan with a paper diameter of 8-9 inches with cooking paper, pour the mixture into it and level it with the back of a spoon, spreading it evenly in the pan.

gluten free no flour chocolate cake preparation

Bake the cake in a pre-heated oven at 350F for 30-35 minutes. When a crispy crust has formed, take it out of the oven and let cool. You can hold the cake with the crust upwards or turn it upside down on a serving plate: sprinkle it with plenty of icing sugar and your chocolate cake is ready!

gluten free no flour chocolate cake preparation

Keep the cake under a glass container for 3-4 days. You can also freeze it, as it is not leavened. Cut it into pieces and let it defrost at room temperature. Moist inside and crunchy on the outside, this cake definitely has a strong taste, since it certainly doesn’t skimp with chocolate! If you want to you can accompany it with delicate mascarpone cream or perhaps scoop of cream ice cream: to die for!