This decadent chocolate delight is almost torte like.  Perfect for a potluck or dinner party.   Serve it warm, room temperature or cold.  Step by step photos below.  Happy baking!

7 oz. bittersweet chocolate
1 3/4 sticks unsalted butter
1/8 tsp vanilla
1 heaping cup sugar
1/4 tsp instant espresso
pinch of salt

5 eggs

1 tbsp gluten free flour (I use Bob’s Red Mill Gluten Free 1 to 1 Baking Flour)

Melt chocolate and butter together. You can melt in a microwave (30 seconds to 1 minute) or on stove top (double boiler style) at a very low heat setting, while stirring occasionally.  When still warm add vanilla, sugar, espresso and salt.

Next, whisk eggs together in a separate bowl and add to chocolate mixture. Lastly, add flour stir well.

Grease an 8 or 9 inch springform pan and pour prepared cake batter in.  Bake in preheated 375° oven for 20-35 minutes. Remove from oven and let cool on cake rack for 10 minutes before you remove pan ring.  Top with fresh berries and perhaps a dollop of homemade whipped cream or coconut cream.


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