Gluten Free Cherry Chocolate Cake Recipe
If you are looking for a grain free, as well as gluten free recipe for your holiday dinner or party, might I suggest that you give this Gluten Free Cherry Chocolate Cake recipe a try?
It is simple to prepare, stands up well, and is utterly delicious.
You might notice a surprising ingredient in both the ice cream and cake portion of this recipe – gluten free tamari or soy sauce. Yes, that’s right – soy sauce!
Before you decide that I must be crazy, hear me out. Tamari has a way of intensifying the flavors of both chocolate and vanilla. It brings out this almost butterscotchy flavor in vanilla, enhances sweetness and adds this certain something that is hard to describe but wonderful to experience.
The subtle saltiness of tamari heightens flavor – have you ever had a cookie that was made without salt? Bland, right?
When it comes to chocolate, tamari just might be your new best friend. The roasted notes add richness.
Don’t go overboard, just a dash or two added to baked goods and desserts will enrich and enhance without overpowering.
Do you have any other unusual uses for tamari? If so, I’d love to hear!
- 4 tablespoons San-J Gluten Free Tamari use divided
- 1 pint vanilla ice cream softened
- Gluten-free non-stick cooking spray
- 1 cup semi-sweet chocolate chips
- 6 tablespoons unsalted butter
- 2 teaspoons pure vanilla extract
- 3 large eggs separated
- ¾ cup sugar
- 2/3 cup gluten free almond flour
- 1 (12 ounce) bag frozen cherries, thawed
Stir 3 tablespoons of tamari into the softened ice cream and re-freeze. Keep in the freezer until a few minutes before serving time.
Preheat oven to 350 degrees. Spray a 9 inch springform pan with cooking spray, line the bottom with a piece of parchment paper cut to fit and spray the paper.
Place the chocolate chips and butter in a microwave-safe bowl and cook on high power 1½-2 minutes or until most of the chocolate chips are melted. Stir until all the chocolate is melted and the mixture is smooth. Stir in the vanilla and 1 tablespoon tamari. Let cool.
Beat the egg yolks and sugar together until thick and pale yellow, 2-3 minutes. Add the chocolate mixture, and almond flour. Stir to combine.
With clean beaters, beat the egg whites until stiff peaks form. Stir a large spoonful of the whites into the chocolate mixture then gently fold in the rest of the whites until the mixture is no longer streaky. Pour into the prepared pan. Top with the thawed cherries and bake for 40 minutes. Let cool in pan for at least 10 minutes before removing.
Serve slices of cake warm or at room temperature topped with a scoop of ice cream.
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