We serve a small dessert to our guests at breakfast here at Foxfield Inn. We call them “Sweet Endings”.
With the number of guests who request gluten free foods I am always looking for great gluten-free dessert ideas. I came across several recently and thought one of them would be perfect for the month of February – Flourless Chocolate Cake.
I’ve had many flourless chocolate cakes in the past and had forgotten about them for some reason. Some had been too sweet, some not enough chocolate flavor, some were hard. But the one I am offering up today is decadent with lots of chocolate and it is very easy to make!
I hope you give it a try.
Click here for printable version
1/2 cup unsweetened cocoa powder
4 ounces 60% cacao bittersweet chocolate (I use Ghiradelli), roughly chopped
1/2 cup butter, unsalted
3/4 cup sugar
3 eggs, beaten
2 teaspoons vanilla extract
1 tablespoon strong coffee
Preheat your oven to 325F. Spray an 8-inch round cake pan with cooking spray. Line pan with parchment paper and re-spray. Using the 1/4 cup of unsweetened cocoa powder dust the cake pan bottom and sides.
In a 4-cup glass measuring cup place the bittersweet chocolate and the butter. Microwave on high for 1 minute. Stir until chocolate is completely melted. If needed put back in the microwave on 50% power for 30 seconds and stir. Stir in the 1/2 cup of unsweetened cocoa powder until fully combined. Add the sugar, eggs, vanilla and coffee. Stir to combine.
Cool in pan 10-15 minutes. Turn cake out, remove the parchment paper from the bottom of the cake and set the cake on a cooling rack right side up. Cool for about 1 hour. Decorate as desired. I like to dust mine with powdered sugar, add a few berries and serve with a bit of caramel sauce.
Store cake in refrigerator covered, if not eaten right away.
We hope you enjoy!
Dan & Kathryn Bundy, Your Innkeepers
Foxfield Inn, a luxurious bed and breakfast in Charlottesville VA