Belgian Chocolate Cake (Gluten Free)
User Reviews
3.7
Belgian Chocolate Cake (Gluten Free)
Description
The Belgian Chocolate Cake combines melted semi-sweet chocolate and butter with sugar, almond flour, almond extract, and eggs to create a thick batter that rests before baking. Baking in a buttered spring-form pan yields a cake with a firm top that cracks slightly, indicating a fudgy consistency inside. The powdered sugar sifted on top adds a delicate sweetness and visual appeal. This cake emphasizes a dense, rich chocolate experience without gluten.
Serving this cake plain highlights its intense chocolate depth, but it can also be accompanied by whipped cream or fresh berries for contrast. Slight variations like substituting vanilla extract or adding cayenne pepper introduce flavor nuances. The almond flour can be swapped for all-purpose flour if nut allergies are a concern.
Careful melting of chocolate to avoid seizing and resting the batter to thicken contribute to the cake’s texture. The cake slices cleanly with a tender but firm structure, making it suitable for special occasions or straightforward chocolate indulgence.
Ingredients
- 9 ounces semi-sweet chocolate Either good quality chocolate chips, or bar chocolate cut in small chunks, or dark chocolate
- 1 cup butter unsalted, cut in pieces for easier melting
- 1 1/3 cup granulated sugar
- 5 tablespoons almond flour fine; can also use all-purpose flour
- 1/2 tsp almond extract
- 5 large egg at room temperature
- powdered sugar for sifting on top
Instructions
- Pre-heat the oven to 325F. Lightly butter a 10 inch spring-form or tart pan with removable bottom.
- Put the butter and then the chocolate in a microwave safe bowl. Microwave for 1 minute, then stir. Microwave for another 30 seconds, and stir again. If it's not completely melted, put it back in for another 15 seconds, and stir until the chocolate completely melts. Note: Allow the heat of the bowl to assist in melting everything together, do not over microwave this mixture or it can seize up.
- Add the sugar, extract, and flour to the chocolate, then the eggs, and whisk really well to completely break up the eggs. Cover and set aside at room temperature for 30 minutes. The mixture will thicken as it sits.
- Pour into the buttered pan and smooth out the batter evenly. Bake for about 50-60 minutes, until firm on top and cracks form across the surface. Cool on a rack, then remove the outer ring.
- Sift powdered sugar over the top. Serve as is, or with whipped cream and/or fresh berries.
Notes
- Use vanilla extract instead of almond extract for a different flavor profile in the cake.
- Adding 1/4 to 1/2 teaspoon of cayenne pepper provides a subtle spicy depth to the chocolate flavor.
- For nut allergies, substitute the almond flour with all-purpose flour to maintain texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 475 kcal
% Daily Value*
| Calories | 475kcal | 24% |
| Carbohydrates | 39g | 13% |
| Protein | 6g | 12% |
| Fat | 33g | 51% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 143mg | 48% |
| Sodium | 203mg | 8% |
| Potassium | 223mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 33g | 66% |
| Vitamin A | 712IU | 14% |
| Calcium | 46mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.7
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