After I made this gluten-free Flourless Dark Chocolate Cherry Cake recipe, we snuggled up with a glass of wine, a tiny slice of cake..and moaned.. It was so delicious that I think it needs a warning label!
Flourless Chocolate cakes are great for a gluten free diet. No gluten free flour mix is needed! Just be sure that your chocolate is truly gluten free. Many chocolates, including some of the best from Switzerland, are manufactured in the same facility with wheat. Hard to believe, but sadly true.
I've used Nestle Dark chocolate morsels with 53% cacao and I haven't had stomach problems, but I might be different from you, so please do your research to be sure they are what you need. Then I add a bit of espresso powder to really bump up the flavor. If you use a high quality 70% cacao chocolate you probably don't need the espresso, but chocolate, espresso and cherries...it works for me.
Most classic flourless cake recipes have more sugar than mine. I made this cake for company and although I don't like to eat white sugar, I wanted it to be perfect for them. I did cut back on the sugar, though, and they never noticed! All you need to do when you cut out 1/4 cup white sugar is add back 2 tablespoons of honey or applesauce for a humectant. When I bake this cake for my family, I substitute the white sugar with maple syrup. Either way turns out great.
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Romantic Flourless Dark Chocolate Cherry Cake, gluten free
Author- Ali Williams
Makes one 9 inch cake
7 ounces gluten free dark chocolate, chips or chopped. I used Nestle Dark Chocolate Chips
1 cup (2 sticks) butter, cubed
1 cup pure cane sugar or 3/4 cup pure maple syrup
2 tablespoons local honey, runny or organic unsweetened applesauce
1/4 teaspoon salt
1 teaspoon espresso powder, optional. I used Starbucks Via
1/2 teaspoon pure vanilla extract
6 large eggs
3/4 cup gluten free organic cocoa powder
1/2 cup dried pitted sour cherries, chopped plus a few for the top
Glaze: Double if you want to cover the sides of the cake
3 ounces (the rest of the bag) dark chocolate chips
2 tablespoons butter
1 tablespoon milk of choice
Preheat oven to 375 degrees F. Grease a 9 inch springform pan and line the bottom with a parchment paper circle.
In a large bowl, add the 7 ounces of chocolate chips and the cubed 2 sticks of butter. Microwave for 30 seconds to a minute until just barely melted, add sugar or maple syrup, honey and vanilla, beat with a heavy spoon until smooth.
Add eggs, one at a time and beat. Add cocoa powder, espresso powder, salt and stir until just combined. Stir in cherries.
Pour batter into prepared pan and smooth the top. Bake 35-40 minutes or until cake has risen and a crust has formed on the top. Don't under bake this cake, but watch (smell) that it doesn't burn. Mine smelled a bit burned and was still wonderful.
Remove from oven, cool on rack. The cake will deflate a bit. Don't worry, it will be perfect. Remove the outer springform, place a plate on the cake, flip over and remove the bottom pan. Peel off the parchment gently.
Make the glaze:
In a small bowl, microwave the rest of the chocolate chips and the butter for a few seconds, remove and stir in the milk.
Pour over the cooled cake and with a butter knife, spread out to the edges. Sprinkle with cherries
Store covered at room temp or for longer storage refridgerate.