Going gluten free doesn’t mean you can’t indulge in this rich chocolate dessert! Made without any flour, this recipe doesn’t skimp on the flavor. Sprinkle with powdered sugar for an extra sweet touch!
- 2 bars (8 oz) bittersweet chocolate, chopped
- 4 tablespoons unsalted butter (1/2 stick), diced, plus more for the pan
- 1/4 cup coconut oil
- 5 eggs
- 2/3 cup sugar
- 2 teaspoons gluten free vanilla extract
- 1/4 teaspoon instant espresso powder
- 1/8 teaspoon salt
- 1/2 tablespoon of cocoa powder
- Powdered sugar, for garnish (optional)
- Preheat oven to 325 degrees. Butter an 8×8 square baking pan. Sprinkle cocoa powder in the pan and move it around to spread evenly. Turn the pan upside down and tap gently to remove excess. Set aside.
- Combine chocolate, butter and coconut oil in a heat proof (glass) bowl and place over a saucepan with simmering water. Stir often until melted and smooth (4-5 minutes). Remove bowl and let cool.
- Use the same sauce pan to bring 4 cups of water to a simmer.
- Meanwhile, in a large bowl, whisk eggs and sugar. In a separate bowl, mix vanilla and espresso powder. Once the espresso powder is dissolved, pour the vanilla mixture and salt into egg mixture. Mix well. Add cooled chocolate and mix until smooth.
- Pour chocolate batter into prepared baking pan. Place pan on a baking sheet into the oven. Pour the 4 cups of simmering water onto the aking sheet creating a “hot water bath” around the square baking pan. Bake for 52-55 minutes or until a toothpick inserted in the middle comes out clean. (Don’t be alarmed if cake rises unevenly.)
- Carefully remove the square baking pan from the hot water bath and immediately out onto a wire rack lined with parchment paper. Cool for 30 minutes. Then place in fridge for at least 3 hours before cutting and serving. Serve cold with a sprinkle of powdered sugar, to make them extra pretty.
Recipe by Lauren Marie
Photography by Angela Sackett