Guilt-Free Gluten Free Chocolate Mint Flourless Cake
A while back, I was looking for chocolate dessert recipes that were gluten free. I’ve made chocolate cakes with gluten free flour before, but I wanted something more.
Then one evening, my husband and I went to a lovely French-inspired restaurant and had the most amazing Chocolate Flourless Cake. Of course, I was hooked!
The problem for me was that after reviewing a ton of flourless cake recipes, many were too complex or had too many steps for this gal, so I decided to test my own version with great success.
Cooking Tip: If you love the purist version of this cake sans Creme de Menthe, substitute pure vanilla extract in place of it. It’s equally delicious and turns out just as wonderfully delicious as you might expect!
But wait…I didn’t stop with just a plain Chocolate Flourless Cake, as you might think–even though it was so rich and creamy and yummy–no, I wanted to add one more ingredient that might give it a hint that I really craved and is reminiscent of a Thin Mint or a Peppermint Paddy.
RELATED: Double Chocolate Quick Bread
The secret ingredient I chose to handle this task was Creme de Menthe. And, yes, you could use peppermint extract in a pinch, but I’d recommend going with the real deal. (Use the “clear” version of Creme de Menthe, not the “green” colored one.)
Truly, the taste is remarkably like you’d expect of your favorite cookie/candy.
Cooking Tip: When you flour your springform pan, be sure to use cocoa powder instead.
And, it gets even better the next day (if there’s any left) when you eat it cold out of the fridge.
I have to mention again, that this cake is super rich, so a little goes a long way. And, the reason is because this recipe uses real Belgium cocoa. It does cost a bit more, but I love the depth of flavor it offers, plus it always bakes up beautifully.
And, because it’s so rich, you find that you can easily serve six healthy portions with this cake. Enjoy!
For more deliciously decadent chocolate and gluten free recipes, be sure to check out Recipes on Wisconsin Homemaker.
Chocolate Mint Flourless Cake
- 1/2 cup semisweet chocolate morsels
- 1/2 cup butter
- 3/4 cup white sugar
- 1/2 cup Belgium cocoa powder and 1 tablespoon for “flouring” spring form pan
- 1 teaspoon Creme de Menthe or peppermint extract
- 3 large eggs beaten
- Preheat oven to 375 degrees F.
- Line am 8 inch springform pan with parchment paper.
- Spray the inside of the springform pan, along with the parchment paper with non-stick spray. Then “flour” the bottom and sides with 1 tablespoon of cocoa powder. Be sure to tap out any excess cocoa powder.
- Next, in a large glass bowl, add all of the ingredients, except the eggs.
- Microwave on high for one minute. Remove.
- Stir all of the ingredients together well. If chocolate needs to melt a bit more, heat for 5 more seconds.
- Let batter cool for 2 minutes, stir well again.
- Using a spatula or spoon carefully fold the beaten eggs into the batter, one at a time.
- Once the eggs are completely incorporated into the batter, spoon it into springform pan and place on a cookie sheet.
- Bake flourless cake for 45 minutes or until a toothpick comes out with just a hint of batter.
- Place springform pan on a cooling rack. Take a knife and carefully run it around the outside of the cake.
- Cool for 10 minutes. Release pan and remove the side piece along with the base. You might need a large cake spatula to get under the parchment paper. Note: Remember cake will be still very hot.
- Allow the cake to completely cool for 30 minutes before serving.
- Refrigerate any leftovers.