Gluten-Free Death By Chocolate Cake

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Average Rating: 5 | Rated By: 1 users

This luxurious dessert will make an impressive finale for any dinner party. The chocolate truffle bottom with creamy mousse topping is truly spectacular.


  • 2 cups whipping cream
  • 2 cups gluten-free semi-sweet chocolate chips
  • ½ cup butter
  • 1 tbsp. pure vanilla
  • 4 organic eggs
  • ½ cup demerara sugar
  • Pure cacao for dusting (optional)
  • Instructions

  • Preheat oven to 350 F and line a 9-inch springform cake pan with a circle of parchment paper.
  • Add 1 cup of whipping cream into a saucepan and gently heat, when the cream is fairly hot add butter and chocolate chips and stir until chocolate is melted
  • Remove from the heat and stir in vanilla, and then cool
  • In a large bowl whisk together eggs and sugar with an electric mixer until the eggs become fluffy, then slowly add 2/3 of the chocolate cream while mixing until well combined
  • Pour batter into the cake pan and place on a baking sheet. Bake for 40 minutes. Turn the heat off and slightly open the oven until the cake cools, and then cover and refrigerate
  • While the first layer is baking, add 1 cup of whipping cream to the remainder of the chocolate sauce and whip until small peaks form, and then refrigerate for 1 hour.
  • Spread the whipped chocolate on top of the cake and refrigerate for 4 hours or preferably overnight.
  • To serve, remove the cake from the pan by loosening the sides with a knife before releasing the clasp, remove the ring and place on a cake plate. Dust with cacao.

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