Organic Emily

Decadent (Gluten Free!) Chocolate Cake

Gluten-Free Decadant Chocolate Cake

The holidays are here and there always seems to be something that we all get to bring to impress our friends and family each year!  I love trying new things, especially chocolate things!  I have a favorite bakery in downtown Salt Lake City called Gourmandies.  They serve this incredible Chocolate Decadent cake that is to die for!  I love cakes that are fudgy and rich and this one is as close to it as I could find.  I love that it is simple and easy to make too!  Recipe from Barefoot Contessa.


1 pound plus 3 ounces bittersweet chocolate pieces or chunks

10 tablespoons (1 1/4 sticks) butter, cut into pieces at room temperature

1 tablespoon gluten free flour

1 1/2 tablespoon sugar

1 teaspoon instant coffee granules (optional)

1/4 teaspoon sea salt

4 extra-large eggs, separated

1/4 cup heavy cream

Vanilla ice cream for serving on the side

Preheat oven to 425 degrees.  Grease an 8-inch springform pan and line the bottom with parchment paper.  Place the one pound of chocolate in a large heat proof bowl set over a pan of simmering water and stir occasionally until the chocolate is melted.  Off the heat, immediately stir in the butter, flour, sugar, coffee (if using), and slat with a rubber spatula.  Whisk in the egg yolks until smooth.

Place the egg whites in an electric bowl fitted with a whisk attachment and beat until they form soft peaks.  Scrape the egg whites into the chocolate mixture and fold carefully with a rubber spatula, just until combined.  Scrape the mixture into the prepared pan, smooth the top, and bake for 15 minutes exactly.  Turn off the oven and leave the cake in the oven, leaving the door slightly ajar.  Allow the cake to cool in the oven for one hour.  The cake will sink in the middle.  Carefully release the sides of the pan and slide the cake onto a flat serving plate or cake stand.

Place the 3 ounces of chocolate and heavy cream in a heat proof bowl set over a pan of simmering water and heat just until the chocolate melts, stirring occasionally.  Add a drop of cream if the mixture is too thick. to pour.  Pour the chocolate onto the sunken part of the cake, leaving the edge unfrosted.  Allow to cool and serve warm or at room temp with a scoop of ice cream.

Emily Saddler

Emily is a Master Gardener, wife of a professional landscape contractor, homeschool mom of 7 awesome kids, yoga/pilates instructor, a clinical and master herbalist, licensed massage therapist and soon to be traditional naturopath. She is a very passionate advocate of organic home-grown food! Emily maintains a blog called “The Organic Suburban Farm Girl” where she shares gardening advice, delicious recipes made with fresh, organic ingredients, herbal and natural home care product recipes and loves teaching classes on gardening, plant identification and herbal remedy workshops. Check out the events and classes page for more info.

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