Gluten-Free Chocolate Cake

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Alright ladies and gents... I've returned from wedding bliss and am back in the kitchen! My apologies for the delay in posting this recipe. I may be back but I'm still catching up my To-Do list! Forgive me?

I stumbled upon this recipe long ago and now that I've recently realized I'm gluten-intolerant myself (which, by the way, is SUCH a bummer), I've brought it back out of the cupboard. I truly do LOVE this recipe. This cake is SO moist, it's like a brownie cake. You don't even need to frost it. But, if you do, I recommend frosting it lightly or pairing it with a fruit syrup or glaze.

So, try it out! I hope you enjoy it as much as I do. :)


  1. Preheat oven to 300 degrees F. Grease one 10 inch round cake pan and set aside.
  2. In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside.
  3. Either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. Pour the chocolate into the bowl of an electric mixer.
  4. Cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. Beat in the hot sugar-water. Slowly beat in the eggs, one at a time.
  5. Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
  6. Bake cake in the water bath at 300 degrees F (150 degrees C) for 45 minutes. The center will still look wet. Chill cake overnight in the pan. To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.

Viola! A MEGA-MOIST, mega-chocolatey, gluten-free chocolate cake.

(For this cake, I topped it with chocolate genache and white chocolate shavings.)

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