Gluten Free Flourless Chocolate Berry Cake
I have always believed that the best way to show someone you love them is to cook for them. Cooking for someone takes some thought and effort and care – and after all, isn’t that what showing love is all about?
I also firmly believe that chocolate is a darn good way to show love as well!
This Sunday, May 10th is Mother’s Day! Why not show Mom or the mother of your children just how loved and appreciated she is with this gorgeous gluten free Flourless Chocolate Berry Cake? It’s rich, decadent, lovely, and pretty simple to make (but we don’t have to tell her that!) It’s so simple you can get the kids involved – and speaking from experience, nothing melts my heart faster than home baked goodies from the kiddos.
This gluten free Flourless Chocolate Berry Cake is spiked up a bit with crème de cassis – a black currant liqueur but you could also use raspberry liqueur or, for a non-alcoholic substitute, melted currant jelly (equal amounts), Raspberry Juice (equal amounts) or even raspberry extract (use half the amount called for in the recipe).
Recipe Notes: I use Wholesome! Organic Sugar and good quality (not store brand) chocolate chips in this recipe as well as organic butter and heavy cream. To make this recipe dairy free, substitute the butter for equal amounts of dairy free buttery sticks (don’t use “light” varieties), use dairy free chocolate chips, full fat coconut milk for the heavy cream, and dairy free whipped topping. Use any combination of berries you want or a single type if you prefer. And please, only use pure vanilla extract.
To all you Moms, Moms-to-Be, Grandmoms and such, I wish you a very, very happy Mother’s Day this Sunday. May your day be filled with family, love, and CHOCOLATE!
- Gluten-free non-stick cooking spray
- 2 sticks unsalted organic butter (1 cup )
- 8 ounces semi-sweet chocolate chips (1½ cups)
- 1½ cups organic sugar
- 1 cup sifted unsweetened cocoa powder
- 6 tablespoons crème de cassis or raspberry liqueur
- Pinch kosher salt
- 6 large eggs
- 1 teaspoon gluten-free pure vanilla extract
- 3 ounce semisweet chocolate chips (½ cup)
- ¼ cup heavy cream
- 2 tablespoons crème de cassis or raspberry liqueur
- ½ teaspoon gluten-free pure vanilla extract
- 1 cup heavy cream
- 2 teaspoons powdered sugar
- 1 ½ cups mixed berries
Preheat the oven to 350 degrees. Spray the bottom of a 9-inch springform pan with cooking spray. Cut a piece of parchment or waxed paper in a circle to fit the bottom of the pan, put it in the pan and spray that with more cooking spray.
Melt butter and chocolate chips together in a microwave (about 2 minutes) or on top of a double boiler. Mix together the sugar, cocoa powder, crème de cassis, and salt. Add to the chocolate mixture, add the eggs and vanilla and mix well. Pour the batter into the prepared pan.
Bake for 45 minutes. Let cool in the pan for about 10 minutes or so, then finish cooling on a rack (or not, I often just let it cool in the pan).
Prepare the glaze by placing the 3 ounces of chocolate chips in a heat-proof bowl. Bring the cream just to a boil in a small pan over medium heat. Pour the cream over the chocolate chips, let sit for 5 minutes then stir until smooth and glossy. Stir in the crème de cassis and vanilla. Pour the glaze over the cooled cake.
Whip the cream with the powdered sugar until soft peaks form. Top the cake with the whipped cream and berries.
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