Flourless Chocolate Truffle Cake

This cake is rich and oozing with chocolate, your family and friends will be amazed that this cake is truly gluten free. You can add some vanilla ice cream to truly spoil everyone.

Makes 9-inch cake


1 cup whipping cream
2 cups gluten free semi-sweet chocolate chips
2 tbsp. rum or pure vanilla
7 free range eggs
½ cup demerara or light brown sugar
¼ tsp. sea salt
1/2 cup unsalted butter
Pure Cacao for dusting


Preheat oven to 350 F. Line a 9-inch springform cake pan with a circle of parchment paper.
Add whipping cream into a saucepan and gently heat, when the cream is fairly hot add butter and chocolate chips and gently whisk until the chocolate is melted. Remove from heat and add rum or vanilla. Cool to room temperature.
In a large bowl add eggs, sugar and sea salt and beat with an electric mixer until the eggs become fluffy. Slowly add the cream mixture and beat until combined.
Pour the batter into the cake pan and place it on a baking pan. Bake for one hour. The cake may look a bit soft in the middle this is fine. Place the cake on a wire rack and cool to room temperature, then cover and chill for 4 hours or overnight
Loosen the sides before releasing the clasp, remove the ring and place on a cake plate. Dust with cacao and garnish with berries.

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