Flourless Gluten-Free Chocolate Cake With Chocolate Ganache Glaze

Excellent. Very rich. Very simple to make. I didn't use a double-boiler. I used the microwave to melt the chocolate & butter. Turned out perfect. Small slices with a scoop of vanilla ice cream, some strawberries and whip cream. A big hit!

I took the suggestion of using more chocolate bars (8 oz total) and omitted the cocoa powder. Defintely takes a lot longer to bake than the recipe states (and I have a new oven). I made individual cakes in ramakins ( sprayed Pam on them vs. using cocoa powder) for my guests and finished it off with a a smudge of whipped topping and a couple raspberries for garnish/color. No frosting needed.

Used eggs laid same day and separated the whites and beat them until peaks formed then folded them into the rest of the blended ingredients. Baked it in my toaster oven for 35 minutes. Finished it after it cooled with sifted powder sugar. Next time I will have fresh picked raspberries to serve with it. If I hadn't forgotten to buy flour for the pantry, I never would have found this recipe. Awesome cake. INCREDIBLE!!!

Get the recipe here >> Flourless Gluten-Free Chocolate Cake With Chocolate Ganache Glaze @ melaniecooks.com

===============================================================

Tweet