Today’s recipe for Flourless Chocolate Cake (Gluten Free) is THE dessert for special celebrations. We will be hosting our biennial Valentine’s Day party on the actual day this year, Saturday, February 14.
It’s a fun, sort of “over-the-top” affair that we have been doing for many years as a gift to ourselves, and to our dearest friends—our many sweethearts, so to speak. We have a live band—in our living room!—and tons of wonderful food and drink for everyone to enjoy. There’s dancing and catching up between people who see each other regularly and others who only run into each other at our parties every two years.
I purposely plan the party menu so it consists of finger foods as much as possible. (I don’t want to be dealing with beaucoup de dishes and silverware in the aftermath.) However, I make an exception for two dishes—both desserts, which is quite understandable in my opinion. This Flourless Chocolate Cake (Gluten Free) is one of them.
The other is the truly exceptional crème brulee that my oldest and sweetest girlfriend, “Fred,” provides. She makes an assortment of different varieties; e.g., classic and lavender … sometimes adorned with such lovelies as tiny raspberries. So lovely and, of course, so very delicious.
My flourless chocolate cake is one that I make only for very special occasions. Typically, I make this recipe about once a year. I don’t want this dessert to become ordinary.
Plus, seriously, if you make it too often, there might be a death, because a “death by chocolate” dessert it is indeed! But, if you can’t help yourself … baby, what a way to go!
So, the flourless chocolate cake is on the menu for the upcoming Valentine’s Day party. And when my girlfriend, Veronica (also affectionately known as V-grrrl or V) invited me to her all-girls birthday party this past weekend, well, I knew I just had to take this cake.
I mean it’s the perfect dessert for a girls’ gathering! Chocolate for women is a no-brainer, don’t you agree? We really love our chocolate.
Hmmm, is it love or is it need? In this case, I think the two go hand in hand.
This cake is dark chocolate—rich and pleasantly intense. It makes a spectacular presentation with the chocolate-honey glaze beautifully spilling over its sides. And did I mention that it’s easy to make? Unlike with most flourless chocolate cake recipes, with this one, you don’t even have to separate the eggs. Honestly, I absolutely love that fact.
Back to the party though. After we finished some delicious appetizer fare with our wine (and lots of equally delicious “girl talk”!), we were ready for dessert. Everyone sampled the chocolate cake and I know I heard at least one little moan … oh wait that might have come from me! LOL But, seriously, all raved over the cake; nary a morsel was left on any plate.
Some of the girlfriends enjoyed theirs with a freshly brewed cup of coffee, but this chocolate sensation also makes a terrific pairing with a fine cabernet sauvignon! V-grrrl later posted about her birthday party (including two mentions of my chocolate cake—thanks, V!) on her blog (now inactive).
By the way, my mother says this cake is “too much” for her. However, clearly, my sister and I have evolved! 😉
That said, I would never make this cake solely for my own enjoyment. It is best made for a gathering of many and because only small portions are needed—this one cake can serve very many.
In fact, V-grrrl had many goodies left so she sent the remaining cake home with me. I sliced it into bite-sized squares and took it to my sister and brother-in-law’s Super Bowl party—more sweethearts to serve! Everyone was grateful. I may do the same on Valentine’s Day … so all our sweethearts who want to indulge can just pop one in their mouth and keep dancing!
Flourless Chocolate Cake Recipe
I adapted this recipe from one found several years ago on the Whole Foods site. I tweaked the original recipe (slightly different from the version currently shown on their site) to use ingredients found in any grocery store, which makes the recipe gfe! Readers have made this recipe dairy free by using ingredients like coconut milk and coconut oil; be sure to read comments. This cake can also be topped with a dollop of whipped cream or dressed with fruit. FYI---my sister likes her slice of this cake plain, but warmed with a cup of tea for breakfast. Oh, so bad ... but yet, oh, soooo good!
For the cake:
For the glaze:
I adapted this recipe from one found several years ago on the Whole Foods site. I tweaked the original recipe (slightly different from the version currently shown on their site) to use ingredients found in any grocery store, which makes the recipe gfe!
Readers have made this recipe dairy free by using ingredients like coconut milk and coconut oil; be sure to read comments. This cake can also be topped with a dollop of whipped cream or dressed with fruit. FYI---my sister likes her slice of this cake plain, but warmed with a cup of tea for breakfast. Oh, so bad ... but yet, oh, soooo good!