Gluten-Free Death By Chocolate Cake

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Average Rating: 5 | Rated By: 2 users

This death by chocolate cake is a luxurious dessert. It will make an impressive finale for any dinner party. The chocolate truffle bottom with creamy mousse topping is truly spectacular. I must admit, this dessert is very rich, this means all you need is a small slice to satisfy your chocolate craving

Ingredients

  • 2 cups whipping cream, divided
  • 2 cups GF semi-sweet chocolate chips
  • ½ cup butter
  • 1 Tbsp. pure vanilla extract
  • 4 large eggs, at room temperature
  • ½ cup demerara sugar
  • Pure cocoa powder for dusting (optional)
  • Instructions

  • Preheat oven to 350 F and line a 9-inch springform cake pan with a circle of parchment paper.
  • FOR THE FIRST LAYER
  • 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 using an electric mixer, whisk together eggs and sugar until the eggs become fluffy. Slowly add 2/3 of the chocolate cream sauce 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 Cover cooled cake and refrigerate
  • FOR THE SECOND LAYER
  • While the first layer is baking, add 1 cup of whipping cream to the remaining chocolate cream sauce and whip until small peaks form. Cover and refrigerate for 1 hour.
  • FOR THE FINALE
  • Spread the whipped chocolate cream over top of the cake and refrigerate for a minimum of 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 cocoa powder


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