Only one tablespoon of flour goes into this entire cake. Ina Garten’s Decadent Gluten-Free Chocolate Cake from Make It Ahead bakes for just 15 minutes, then cools slowly in the oven until it sinks into something dense, fudgy, and completely irresistible.
A dark chocolate ganache pooled into the sunken center takes it right over the top. You can make the whole thing up to six hours before serving, so dessert is waiting when guests walk through the door.
Source: Ina Garten’s Make It Ahead (2014).
Ina Garten’s Decadent (Gluten-Free!) Chocolate Cake
Course: DessertCuisine: AmericanDifficulty: Easy8
servings25
minutes15
minutesA rich, fudgy chocolate cake made with just one tablespoon of flour. Baked for 15 minutes and cooled in the oven, then topped with a dark chocolate ganache. Make it up to six hours ahead.
Ingredients
1 pound plus 3 ounces bittersweet chocolate such as Lindt, broken into chunks (divided)
10 tablespoons (1 1/4 sticks) unsalted butter, cut into pieces, at room temperature
1 tablespoon Cup 4 Cup gluten-free flour (or all-purpose flour)
1 1/2 tablespoons sugar
1 teaspoon instant coffee granules
1/4 teaspoon kosher salt
4 extra-large eggs, at room temperature, separated
1/4 cup heavy cream
Coffee or vanilla ice cream, for serving
Directions
- Prep the pan: Preheat the oven to 425 degrees. Grease an 8-inch springform pan and line the bottom with parchment paper.
- Melt and mix: Place one pound of the chocolate in a large heat-proof bowl set over a pan of simmering water and stir occasionally until melted. Off the heat, stir in the butter, flour, sugar, coffee granules, and salt with a rubber spatula. Whisk in the egg yolks, one at a time, until smooth.
- Fold and bake: Place the egg whites in the bowl of an electric mixer fitted with the whisk attachment and beat until they form soft peaks. Fold the whites into the chocolate mixture carefully with a rubber spatula, just until combined. Scrape into the prepared pan, smooth the top, and bake for exactly 15 minutes.
- Cool in the oven: Turn the oven off and leave the cake inside with the door slightly open. Let it cool in the oven for 1 hour. The center will sink, which is exactly what you want.
- Ganache and serve: Release the springform sides and slide the cake onto a serving plate. Place the remaining 3 ounces of chocolate and the heavy cream in a heat-proof bowl over simmering water, stirring until melted and smooth. Add a drop of cream if too thick. Pour the ganache into the sunken center of the cake, leaving the edge unfrosted. Serve warm or at room temperature with ice cream.
FAQs
Can I use regular flour instead of gluten-free flour?
Yes. Ina says you can substitute 1 tablespoon of all-purpose flour for the Cup 4 Cup gluten-free flour. The cake works the same way either way.
Can I make this cake ahead of time?
The cake can sit at room temperature for up to 6 hours after adding the ganache. That makes it perfect for preparing well before a dinner party.
What type of chocolate works best for this cake?
Ina recommends bittersweet chocolate, specifically Lindt. A good quality bittersweet chocolate with around 60 to 70 percent cacao gives the richest, most fudgy result.
Why does the cake cool inside the oven?
Cooling the cake slowly in the turned-off oven with the door slightly open lets it set gradually without cracking. The center sinks naturally, creating a well that holds the ganache.
Do I need a springform pan for this recipe?
Ina uses an 8-inch springform pan, which makes releasing the cake much easier. You could use a regular round pan lined with parchment, but getting the cake out cleanly takes more care.
