This has been one of my favorite gluten-free desserts for years. I served it at a gathering several months ago. Nancy Gibbs loved it and asked for the recipe. Since then it’s become a favorite among her friends. They even packed it in when they snowshoed to a cabin in the Colorado Rockies.
- 2 4-ounce sticks unsalted butter
- 1/2 cup sugar
- 1/2 cup strong brewed coffee
- 2 cups bittersweet chocolate chips (I use Ghirardelli Double Chocolate)
- 4 eggs
- Whipped cream or non-dairy whipped topping (optional).
Preheat oven to 350. Generously butter the sides and bottom of a non-stick 9-inch springform pan. Dust with wheat or gluten-free flour.
In large glass bowl, combine butter, sugar, coffee and chocolate chips. Heat in microwave on high power for 2 minutes. Stir together, returning to microwave to cook in 1 minute increments until chocolate and butter are melted. Stir until well blended. Quickly whisk in eggs until smooth.
Pour batter into prepared pan. Bake in preheated oven 50 to 55 minutes, or until top is crusty and dry to the touch. Let cool in pan. If cake is stuck to sides of pan, run a sharp knife around the edge of pan to loosen cake. To serve, remove the springform side from the base.
Let cool before serving. Top with whipped cream if desired.
Store leftover cake, covered, in refrigerator. Serve cool or at room temperature.