This past week we enjoyed celebrating SensitiveHusband’s birthday. We had a wonderful time going out to dinner with family, taking a day off from work, giving gifts, and making a special birthday cake. My husband enjoys cakes that ooze with gooey, fudgy, chocolatey goodness – and I decided that creating a flourless chocolate cake would meet all of his favorite criteria (plus, I would really like it too). I started with a recipe that was originally developed by Gourment Magazine in November 1997 and revised by the Baking Bites blog last year. I liked this recipe because it only required six ingredients that already resided in my pantry and a double boiler was not needed. It looked like it would be relatively simple to remove the cane sugar. In fact, this cake was relatively easy to create. Top with fresh whipped cream and fruit, or just eat plain. It is delicious cold, at room temperature, and warmed, and it also freezes well. SensitiveHusband noted, “it was rich, delicious and decadent – it was a wonderful birthday cake.” Goal accomplished – he had his birthday cake and I enjoyed it too!
4-oz dark chocolate, coarsely chopped (Endangered Species has a brand that is gluten and cane sugar free)
1/2 cup butter
1/2 cup agave nectar
3 large eggs
1 1/2 tsp vanilla extract
1/2 cup cocoa powder
Preheat oven to 375F. Line an 8-inch cake pan with parchment paper and lightly grease.
In a small saucepan, melt together chocolate and butter, stirring occasionally until very smooth.
Pour warm chocolate mixture into a medium mixing bowl with agave nectar. Whisk to combine. Beat in eggs one at a time, waiting until each has been fully incorporated to add the next, then mix in vanilla extract. Add cocoa powder into the bowl and whisk until well-combined.
Pour into prepared cake pan. Bake for 25 minutes.
Allow cake to cool in pan for 5 minutes, then run a knife around the edge of the cake and invert onto a serving platter. Dust with cocoa powder, if desired. Serve warm or at room temperature. Serves 8-10.
I am sharing this recipe with Simply Sugar and Gluten Free, Miz Helen’s Country Cottage, Food Trip Friday, Cybele Pascal Allergen Free Cuisine, Simple Living with Diane Balch and Sweet as Sugar Cookies.
Thank you, Simply Sugar and Gluten Free, for featuring my recipe!
I made this cake yesterday for an anniversary celebration and it received accolades galore from chocolate lovers last evening! I was low on agave so used 1/4 cup each of agave and organic honey and it worked perfectly. I baked in a white ceramic quiche dish so it would look pretty, but still went around edges to be sure it would come out easily and it did. Because the cake shrinks a little in cooking process, I filled space with fresh sliced strawberries and topped with a large dollop of cream (I used 1/2 pack of Stevia to sweeten) and more strawberries–it looked an tasted like a very expensive restaurant dessert. Thanks so much for this easy to make chocolate delight!
I am so glad that you and your friends enjoyed the cake! It’s good to know that the honey works just as well as the agave. I bet the quiche dish made the cake look very pretty too!
This is a very pretty cake that looks so delicious, we would just love it. Hope you have a great week end and thank you so much for sharing with Full Plate Thursday.
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I am sure somebody is thankful that you shared this recipe, it seems like it is easy to do after all. Visiting from Food Trip Friday, Hope you can visit me too thanks!
You gotta love a man who likes gooey chocolate cake… happy birthday and thanks for sharing this special cake with us on foodie friday.
This is decadent and truly delicious-sounding! We love cake of all kinds, especially those filled with chocolate! Also, the best part is that you don’t have to worry about the combination of flours holding together, as in traditional gluten free baking. Love the recipe!
Looks really yummy! Here for FTF!
looks very delish cake to munch for the family 🙂 Dropping by from Food Trip Friday.