The Best Ever Gluten Free Flourless Chocolate Cake

I've always been worried about other grains and flours while being on a gluten-free diet and have been looking for an easy, flour-less, dairy free dessert for a while. When I came across this recipe and decided to alter some ingredients to my liking, I was a little worried about how it would turn out. But as you can see, the end result is far more than what I expected! Trust me..it tastes much better that it looks and it looks pretty darn good already!

When I first took a bite of this cake I was amazed about how creamy and rich it was. I'm usually not one to indulge in tons of sweets, so the amount of sweetness is just right to me. But since it was flour-less there was something unique about the texture that made it taste like a fudge and cake combined. Since it's been so long since I've actually had fudge, this was heaven to me..

This is a relatively easy recipe to make and does not require many ingredients to make as well. It will though take some time as it has to be refrigerated over night. Soo..Here it is! The amazing recipe for this creamy chocolate cake I've altered to make flour-less, gluten, and dairy free! Enjoy! I promise it will be one of the best cakes you've ever had..

Ingredients:

• 2  Cups chocolate, coarsely chopped (I use Enjoy Life Chocolate Chips)
  
• 3/4  Cup  butter, cut into six pieces (I use Earth Balance Butter)
• 5  Large eggs
• 1  Cup granulated sugar
• 1 1/2  Tsp. pure vanilla extract
• 1/4  Tsp. table salt
• 1/4  Cup natural cocoa powder, sifted if lumpy

For the glaze:

• 3/4  Cup chocolate, coarsely chopped (I use Enjoy Life Chocolate Chips) 
• 3  Tbs. butter (I use Earth Balance Butter) 

Note: About 2 bags of Enjoy Life Chocolate chips will equal the amount needed for this recipe.


Directions:

1. Heat oven to 300F. Lightly butter the bottom of a 9 inch round pan and top the buttered pan with parchment paper. Lightly butter the bottom and sides of the parchment paper and sprinkle cocoa powder over the buttered parchment covered pan. 
2. Next, combine the butter and chocolate in a small bowl, put in the microwave until melted. In a separate medium bowl combine the eggs, sugar, vanilla, salt, and 2 tablespoons of water. Beat for about 2 minutes until the mixture is very foamy, pale in color, and doubled in volume. (An electric mixer works best) Gradually poor in the chocolate mixture from the small bowl into the medium bowl of ingredients and continue to blend for about 30 seconds. Lastly add cocoa powder until mixture is fully blended.
3. Poor the batter into the prepared pan. Bake for 40-45 minutes. You'll know it's perfect if you can place a fork and remove it with wet, small, and gooey clumps. Let cool in the pan for about 30 minutes.
4. Next, run a small knife around the edge of the pan to loosen the cake. Cover the cake pan with a wire rack and invert so the cake comes out on the rack. Remove the pan and parchment and let the cake cool completely. Transfer to a cake plate, then cover and refrigerate the cake for at least 6 hours or overnight.

For the glaze: 

1. The glaze goes on after the cake has been refrigerated. Like before, melt the chocolate and butter in a small bowl in the microwave and make sure it's combined well. Spread as much glaze as you want over the cake! (This step doesn't have to be strict:) Just make sure to spread evenly.
2. Refrigerate the cake until the glaze is set and hardened. Serve! Enjoy!

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