By Justin BeaverBoard Member, Sourcing Chair and Executive Chef

When there are a lot of events happening all at once – The Superbowl, Faschnaut Day, and Valentine’s Day, it is hard not to feel overwhelmed by all of the to-dos. I’ve decided to share my SIMPLE yet impressive flourless chocolate cake recipe with you. With only seven ingredients, most of which are pantry staples, you can whip up a delicious dessert for your Valentine with little time and planning. Serve as is or with a dollop of whipped cream and homemade chocolate sauce for a delectable treat; you won’t even remember it’s gluten-free!

Cake Ingredients: 

1 c semisweet chocolate
¾ c butter
1 ¼ c sugar
Pinch of salt
1 Tbsp vanilla extract
½ c cocoa powder
5 eggs, room temperature, beaten

Chocolate Sauce Ingredients:

¼ cup unsweetened cocoa powder
½ cup sugar
Pinch of kosher salt
¼ cup cold water
¾ teaspoons vanilla

Cake Instructions: 

  1. Melt the chocolate and butter in a heat-proof bowl over a pot of simmering water.
  2. Stir in sugar, salt, vanilla, and cocoa powder.
  3. Making sure the mixture is not too hot, whisk in the beaten eggs.
  4. Liberally spray an 8-inch cake pan. Line the bottom with a circle of parchment paper and spray the paper as well.
  5. Bake at 350°F for about 25-30 minutes. The cake should be moist and read 200 degrees on a thermometer.

Sauce Instructions:

  1. Whisk together the cocoa and the sugar in a cold saucepan until all lumps are absent.
  2. Add the salt and the water and boil over medium to medium-high heat.
  3. Reduce to a simmer, stirring constantly. Simmer for about 30 seconds and then remove from heat.
  4. Let cool, and then add vanilla. Refrigerate when not using.