Cake with no flour? That's not cake, it's fudge.
I'm not a huge fan of fudge. My family loves it, but I'm just "eh-eh" about it.
Then my brain did something weird. It started thinking about flour-less cake and that recipe that I suddenly couldn't find anymore. It became my obsession. I needed chocolate, and flour or not, I was going to eat cake. That cake.
I am happy to report that not only did I find the recipe, but my bookshelves are the cleanest they've been in years!
I also found the recipe for a caramel apple trifle that I needed last Thanksgiving.
But, we'll save that for another day. Today is all about the cake. Gluten free cake.
Dark Chocolate Gluten-Free Cake
16 oz. 100% cacao Belgian chocolate
1 cup light brown sugar
1/2 cup sugar
3/4 cup very strong, hot coffee (I used espresso)
1 cup unsalted butter, cut into pieces (room temperature)
2 Tb. unsweetened cocoa powder
8 large pastured eggs
1 Tb. vanilla
Preheat oven to 350F. Line a 10-inch springform pan with parchment paper, then butter the paper.
Using a food processor, pulse chocolate bars until small bits. Add sugars. Pulse until mixture resembles sand.
As you continue to pulse, add the hot coffee. The chocolate will melt. Add the butter pieces and cocoa powder and pulse to combine.
Add eggs and vanilla; process until smooth and creamy.
*Note to self: teach 18 year old son that licking the blade of the processor is a BAD IDEA.
Pour batter into the springform pan. Wrap aluminum foil around the outside of the pan. This will prevent any leaking onto the heating elements. Just in case...
Bake for 1 hour, in the center of the oven. Check doneness with a toothpick.
Here's where the picture of the baked cake should be. For some reason, not one of the pictures turned out.
The cake will deflate as it cools. When completely cooled, cover and refrigerate for 3 hours, or until ready. Remove from pan.
Serve with freshly whipped cream.