Perfect for chocolate lovers and people who can't have gluten! Great for entertaining, deceptively easy to make. I flour the pan using cocoa powder so it won't leave white marks on the cake and keeps it totally gluten free. Serve warm — either topped with whipped cream or dusted with powdered sugar — alongside a scoop of ice cream. For a chocolate ganache topping, see footnotes!
Ingredients
- 4 squaress semisweet chocolate , 1 ounce
- 0.5 cups butter
- 0.75 cups white sugar
- 0.5 cups cocoa powder
- 3 large eggs , beaten
- 1 teaspoon vanilla extract
Instructions
-
1
Preheat oven to 300 degrees F (150 degrees C). Grease an 8-inch round cake pan, and dust with cocoa powder.
-
2
In the top of a double boiler over lightly simmering water, melt chocolate and butter. Remove from heat, and stir in sugar, cocoa powder, eggs, and vanilla. Pour into prepared pan.
-
3
Bake in preheated oven for 30 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely, 45 minutes to 1 hour.
Nutrition Facts
Per serving
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