Gluten-Free Chocolate Fudge Cake
Tomorrow is a day that is notorious for jesters to play tricks on the gullible. I am going to arm your recipe box with a morsel that could fool even the most die-hard chocolate fan into thinking they were biting into a piece of heavenly cheesecake. But no! April Fools! The recipe is not for cheesecake—it’s for an equally delicious gluten-free chocolate fudge cake.
With less than six ingredients, you can whip this up for any special occasion.
This chocolate fudge cake is very dense, and when sliced and served, it looks just like a piece of cheesecake. Yet when you take a bite, it’s more like a very thick chocolate mousse. I mentioned in a previous recipe how coffee brings out a depth of flavor in chocolate like no other ingredient, and adding espresso to this recipe is no exception. It’s rich, dense, yet silky smooth. You will not believe that this is gluten free. The body in the dessert is just remarkable.
I have been trying to find more gluten-free recipes to have on hand for friends and family that are finding that gluten can no longer be a part of their diet. I’m thrilled to see so much growth in this area of dietary restrictions in only a few years. The options are so much better, especially for baked goods!
With less than six ingredients, you can whip this up for any special occasion. The real trick to this gluten-free chocolate fudge cake is finding a fork fast enough for the first bite. That’s it.
You will need:
1 pound bittersweet chocolate, chopped
1 cup strong coffee, brewed (preferably espresso)
1 pound unsalted butter, cut into 1-inch pieces
1 cup sugar
8 eggs, beaten
Preheat oven to 350 degrees.
With butter, grease a 10-inch cake pan. Line bottom with a round piece of parchment paper. Butter the top of parchment paper as well. Set aside.
Beat eggs in separate bowl and let set.
In a medium saucepan, combine chocolate, butter, sugar, and coffee. Cook over medium heat, stirring until all is melted and well blended.
Remove from heat and allow to cool to 140 degrees (use a candy or cooking thermometer).
Whisk chocolate mixture as you slowly drizzle in beaten eggs.
Pour into prepared pan. Set cake pan on a large cookie sheet. Place on oven rack and pour hot water onto bottom of cookie sheet pan to reach a depth of about 1/4 inch. (This is called a hot-water bath)
Bake for approximately 30-35 minutes. **
**This cake does not test done like a normal cake. If at 30 minutes the center is “jiggly,” continue to bake for 3 minutes. Check again. The “jiggly” part of cake should be about the size of a quarter. Remove cake from oven at this point and set on wire rack to cool for at least 20-30 minutes (or overnight). DO NOT OVERBAKE. If you do, cake will become crumbly and fall apart.
6 ounces bittersweet chocolate, finely chopped
1 tablespoon corn syrup
1 cup heavy cream
Heat cream in small sauce pot until just under a boil. Add corn syrup and chocolate.
Remove from heat and allow to cool for 2-3 minutes.
Whisk and allow to cool slightly—just until the glaze has some body to it and is not runny. (Think melted peanut butter, not chocolate syrup.)
Place cooled cake on a cooling rack over a cookie sheet. Peel off parchment paper.
Slowly pour glaze over cake. It is OK that it runs over the sides. Place in fridge to allow to set.
Serve cake at room temperature.
To serve, dip knife in hot tap water. Slice, dip in hot water, slice. Repeat. This method will help to cut slices so cake will not stick to your knife!