Gluten Free Chocolate Cake
Recipe ~ Robbie Mason
I used this chocolate cake recipe for the first time when a young friend of ours, who was volunteering in Jerusalem, came to our home for an Erev Shabbat meal together with her mother and sister. I try to remember to ask, when we have visitors for the first time, if they have any food allergies or aversions. It turned out that our friend’s mum is gluten intolerant, so I went searching for a yummy dessert.
Since I am a dark choco-holic I found this recipe and adapted it a bit to suit our needs. It is rich and very ‘more-ish’ – especially with the whipped cream on top.
PS: I can vouch for that 100% having enjoyed it on Shabbat at the Mason’s home myself! ~ Keren
1 cup unsalted butter
1/4 cup unsweetened cocoa powder
1/4 cup heavy cream
8 ounces bittersweet chocolate, chopped (or chocolate chips)
5 large eggs
1 cup granulated sugar
1 cup heavy cream – topping (optional)
1. Heat oven to 350/180 degrees
Butter a 9-inch spring-form pan
2. In a medium saucepan, heat the butter with 1/4 cup of heavy cream over medium/low heat until the butter is melted.
3. Add the chocolate and stir until the chocolate is melted and smooth; remove from heat.
4. In a medium bowl beat together the eggs, granulated sugar and cocoa powder.
Add the chocolate mixture and beat again.
5. Transfer the batter to the prepared pan and bake until puffed and set, 35-40 minutes.
6. Let it cool in the pan for 1 hour.
Run a knife around the edge of the cake before unmolding.
For optional topping:
Beat 1 cup heavy cream with 1 Tablespoon of sugar and 1 teaspoon of vanilla until stiff peaks form.
Serve cake with a large dollop of whipped cream on top. You can also add a few raspberries or srawberries for a splash of color!
photo credit – Joe Lewis, flickr.com