Picture the moistest most-full-of-flavor brownie you can imagine. Now top it off with a generous layer of dark chocolate ganache. Add your favorite summer berries. There you have it. The most amazing gluten-free dessert. Full credit for this recipe must go to Rachel Farnsworth, the creator of The Stay At Home Chef. The recipe included here is hers. I didn’t tweak it at all. The thing is …it’s so delicious, I just had to share it with you.
You gotta love it when all ingredients are mixed in one bowl. Before we start on that though, let’s take care of an important step. You’ll be baking the cake in a nine-inch round layer cake pan. So that the cake comes out clean and in one piece, be sure to lightly grease the pan then insert a piece of parchment paper to cover the bottom. Using the bottom of the pan as a guide, I trace around it lightly with a pencil. I then cut the parchment paper into a round shape being sure to cut well within the pencil markings so that part of the paper is discarded.
Time to start on the cake batter. Choose a medium-to-large sized microwave-safe bowl. The chocolate chips and butter are placed in the bowl then heated in the microwave in short intervals until all is melted. The combination is stirred until smooth and fully blended.
The remaining cake batter ingredients are now added. Using a handheld mixer, combine just until fully blended. A note on cocoa powder …the recipe suggests using dutch process cocoa powder. A far superior quality to that of the standard brand that I used. It’s what I had on hand for this presentation. And the results were amazing. Just imagine if I had used the better quality ingredient! I’ll be sure to have it on my pantry shelf for the next time.
You’re now ready to pour the batter into the prepared pan and get it in the oven. So easy.
Once the cake is removed from the oven, let it rest in the pan for about five minutes. Then run a knife around the outer edge to be sure it’s not sticking. Using your serving dish as an anchor, flip the pan over to release the cake onto the dish. Set aside until the cake cools completely.
When the cake is cool, prepare the ganache by first heating the cream. It is then poured over the chocolate chips …melting them within a few minutes.
Once smooth and creamy, spread the chocolate ganache evenly over the top of the inverted cake.
Allow the ganache to cool and set, then top it off with your favorite berry medley along with some optional fresh mint leaves.
If you’re feeling adventurous, add a dollop of whipped cream to each serving. Or, perhaps a scoop of ice cream?
flourless chocolate cake
Moist, rich & flavorful gluten-free treat.
- 6 ounces semi-sweet chocolate chips (1 cup)
- 1/2 cup salted butter
- 3/4 cup granulated sugar
- 1/2 cup unsweetened dutch process cocoa powder
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 6 ounces semi-sweet chocolate chips (1 cup)
- 1/2 cup heavy cream
- mixed fresh berries
- fresh mint leaves
- whipped cream
Lightly grease a 9-inch round cake pan & line the bottom with parchment paper. Preheat oven to 375°F.
To prepare the cake batter, place the chocolate chips and butter in a medium to large sized microwave-safe mixing bowl. Microwave for 30 seconds at a time, stirring in between, until everything is melted and smooth. Add the sugar, cocoa powder, eggs, and vanilla extract. Use a handheld mixer to beat together until just combined. Do not over mix. Scrape the sides and bottom of the bowl to ensure everything is mixed in.
Pour the batter into the prepared cake pan. Bake for 25 minutes in the preheated oven. Let the cake cool in the pan for 5 minutes. Run a knife around the edges to loosen, and flip the cake onto a serving platter or cake stand. Let cool completely.
Make the ganache by placing the chocolate chips in a mixing bowl. Pour the heavy cream into a microwave-safe bowl and heat in the microwave until simmering, about 45 seconds. Pour the hot cream over the chocolate chips. Let stand for 2 minutes, then stir until smooth.
Spread the ganache evenly over the top of the cake. Let cool before slicing and serving. Best when served at room temperature.
If desired, garnish cake with mixed berries and fresh mint leaves. Serve with a dollop of whipped cream or a scoop of ice cream.
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