This Flourless Chocolate Cake Recipe makes a great gluten free cake with raspberries or easy homemade gluten free raspberry sauce.
If you are looking for a delicious baking idea for a special someone who requires a Celiac Diet or an intolerance to flour, here is a delectable cake to make!
2 cups dark chocolate pieces (gluten free!)
1 1/2 cups organic evaporated can juice (sucanat)
1/2 cup boiling water
1 1/2 cups unsalted butter, softened
6 large free-range eggs, at room temperature
1 tbsp. vanilla extract
fresh raspberries, for garnishing or **gluten free raspberry sauce/topping
Prepare Baking Pan - Butter the bottom and sides of a 9" x 9" springform pan. Line the bottom of the pan with a round piece of parchment paper and butter the top of the paper.
Place the chocolate and the sugar in a food processor and process until well combined and finely ground.
Pour the boiling water through the feed tube on the food processor, and process again for about 15 seconds until the chocolate is completely melted.
Use a rubber spatula to scrape down the sides of the work bowl.
Add the butter, and continue to process until well combined.
Add the eggs and the vanilla extract, and process for about 10 seconds, or until the mixture is smooth and creamy.
Scrape the batter into the prepared pan and smooth the top with a rubber spatula.
Place the pan on a cookie type of baking sheet and bake at 350° F for about 55-60 minutes, or until the edges of the cake are puffy and the centre is just set.
Allow the cake to cool in the pan, on a wire rack, for about 30 minutes, then refrigerate for at least three hours or until ready to serve.
If desired, dust cake with powdered (icing) sugar.
Serve with fresh raspberries.
ENJOY this Flourless Chocolate Cake Recipe with Raspberries!