This is probably the most wonderful dessert I've ever made. It is very dark and rich, the texture of a creamy cheesecake (without the cream cheese). Some are surprised that it's chocolate AND dairy-free, but super dark chocolate does not have milk fats. Note: My store doesn't carry the exotic bakers chocolates. I used half Ghirardelli Twilight (72% cacao) and half Ghirardelli 100% cacao bars. Also, I replaced the butter in the original recipe with Earth Balance or BestLife GF, DF margarine and it works beautifully. And yes, I ate some for breakfast. It does have eggs and coffee in it after all.
Flourless Chocolate Cake Recipe
(modified from GlutenFree Goddess recipe)
Dense, sexy chocolate deliciousness on a plate. This is such an easy recipe, especially if you use a food processor to do the work. (Don't have a food processor? Don't worry. Neither do I. I use a coffee bean grinder to grind the chocolate pieces and light brown sugar together and a whisk to do the rest.) Serve this to non-gluten-free folks with no apologies. None. Zip. Nada. And for gluten-free folks? Hand out seconds (we deserve it, don't we?).
16 oz. Belgian dark chocolate (or use your favorite dark chocolate bars)
1 cup light brown sugar, packed
1/2 c. white cane sugar
3/4 c. very hot strong coffee (or use espresso powder in very hot water)
2 c. Earth Balance or BestLife GF DF margarine, room temperature, cut into pieces
2 tbsp unsweetened cocoa powder
8 large eggs, at room temperature
1 tbsp vanilla extract (Note: most vanilla extracts contain gluten. I use Kirkland's from Costco)
Preheat the oven to 350 degrees F. Prepare a 10-inch springform pan by lining the bottom with buttered parchment. (Don't have parchment? Just spray with non-stick spray and leave on the springform bottom to be safe.)
Note: Using a smaller cake pan will result in a longer baking time; adjust accordingly and keep an eye on the edges; if it browns too much while the center is still wet, wrap edges in foil; or if you are using a smaller pan, try placing it inside a warm water bath.
Break the dark chocolate into pieces and pour the chocolate into the bowl of the food processor. Pulse until the chocolate breaks up into small bits. Add the sugar. Pulse until the chocolate and sugar turns into an even, sandy grain.
Pour the hot water or coffee slowly into the feed tube as you pulse again. Pulse until the chocolate is melted. Magic!
Add the margarine pieces and the cocoa powder, and pulse to combine. Add the eggs and vanilla, and process till smooth. The batter will be liquid and creamy.
Pour the batter into the lined springform pan. Wrap the outside of the whole pan with a big piece of foil. Bake at 350 degrees F in the center of the oven, till puffed and cracked and lovely - about 55 to 65 minutes. Note - it takes an hour plus 15 minutes at high altitude. Use a wooden toothpick to check the center of the cake; pick should emerge clean, with maybe a crumb.
Place the cake pan on a wire rack to cool. The cake will deflate a little. Don't worry! When cooled a bit, press down on it gently with a spatula to make it even, if you wish. Or not.
When the cake is completely cooled, cover, and chill it for three hours (up to eight hours) until serving. Release the cake from the pan. Slice and serve.
Serve slices with a sprinkle of powdered sugar. Add a few fresh berries or mint leaves to the plate, if you like.
Yield: 15 slices