Gluten Free Chocolate Cake Recipe

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Hands down BEST chocolate tart ever recipe! It’s chocolatey, easy to follow and it stays moist for days too. Definitely a must have for chocolate lovers!

This gluten free chocolate cake is a family favorite! It’s decadently chocolatey, super easy to make, uses ingredients that you probably already have in your pantry and turns out perfect every time.

Just like white chocolate panna cotta, it’s very important that you use a good quality chocolate and not a couverture. I always use a dark chocolate, with 73 % of cocoa content, that I enjoy eating. But you can use any. It’s also very important that you use butter and eggs at room temperature. Just leave them out on the counter ahead of baking.

The best way to bake this cake is a day before and let it cool overnight. It tastes amazing  with homemade custard, a nice scoop of vanilla ice cream, fruits, whipped cream or eat it just like that. I guarantee you that this will become your go-to chocolate cake recipe.

What you’ll need to make French chocolate tart

  • 200 g ( 7.1 oz) butter plus extra for greasing
  • 300 g (10.6 oz) dark chocolate, good quality
  • 110 g (3.9 oz/ 1 cup + 1 tbs) icing sugar
  • 4medium  eggs
  • 2 tablespoons cornstarch (corn flour)
  • 2 tablespoons unsweetened cocoa powder plus extra for dusting
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon vanilla extract
  • a pinch of salt

You’ll also need:

  • saucepan
  • 2 bowls
  • whisk or hand mixer
  • spatula or spoon
  • spring-form cake tin or a round fluted tart pan (30 cm/ 12 inch)

How to make worlds best chocolate tart

Grease the spring-form cake tin or tart pan with butter and dust it with cocoa powder.

Melt 200 g (7.1 oz) chocolate and butter in a small saucepan over medium-high heat and let cool for few minutes.

Chop the remaining 100 g (3.5 oz) chocolate and preheat the oven to 175 degrees (347 °F), with both top and bottom heat.

Beat eggs, icing sugar, vanilla extract and salt until creamy.

Carefully add the cooled chocolate – butter mixture and beat briefly.

Stir in coarsely-chopped chocolate.

Mix cornstarch, cocoa powder, and baking powder in a small bowl.

Add dry ingredients mixture to the batter

Pour the batter into a greased cake tin and bake for about 25 minutes the preheated oven.

Remove from the oven and let it cool for at least 1 hour.

It’s very important that you let the the tart cool completely before serving. Because it’s still relatively soft.

Dust with icing sugar if desired and serve.

More gluten free dessert recipes

Gluten Free Chocolate Cake Recipe

Hands down the Best chocolate ever ever recipe! It's decadently chocolatey, gluten free, super easy to make, uses a handful of ingredients and turns out perfect every time.
Prep Time15 mins
Cook Time25 mins
Cool Time1 hr
Total Time1 hr 40 mins
Course: afternoon tea, Breakfast, Brunch, Cakes, Dessert
Cuisine: French
Keyword: chocolate cake, chocolate sin tart, chocolate tart, gluten free chocolate cake, how to, Tarte au Chocolat
Servings: 12 Servings
Author: Ester from esterkocht.com

Ingredients

  • 200 g ( 7.1 oz) butter plus extra for greasing
  • 300 g (10.6 oz) dark chocolate, good quality
  • 110 (1 cup + 1 tbs/ 3.9 oz) icing sugar
  • 4 eggs
  • 2 tablespoons cornstarch
  • 2 tablespoons unsweetened cocoa powder plus extra for dusting
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon vanilla extract
  • a pinch of salt

Instructions

  • First, grease the spring-form cake tin or tart pan with butter, then dust it with cocoa powder and set aside
    . After that, put 200 g (7.1 oz) chocolate and butter in a small saucepan over medium-high heat, stirring frequently until the chocolate is melted. Remove from the stove and let it cool for approx. 5 minutes. It doesn't have to cool completely. In the meanwhile, chop the remaining 100 g (3.5 oz) chocolate and set aside.
    Preheat the oven to 175 degrees (347 °F), with both top and bottom heat.
  • In a medium bowl, mix together eggs, icing sugar, vanilla extract and salt. Using a hand mixer or a whisk beat until creamy. Carefully add the cooled chocolate - butter mixture and beat briefly. Then stir in the chocolate pieces using a spatula or spoon.
  • Whisk together the cornstarch, cocoa powder, and baking powder in a small bowl. Add the dry ingredients mixture to the batter. Using a spatula, mix until smooth. Pour the batter into a greased spring-form cake tin or tart pan. Bake for 25 minutes. Remove from the oven and let cool for at least 1 hour.

Notes

  • You can also use milk chocolate instead of the dark one, if you prefer milk chocolate. You just have to reduce the amount of sugar. So that the cake won't be too sweet. If the cake is not sweet enough for your taste, then just increase the amount of sugar.
  • If you don't like your cake gooey, just bake it a bit longer
  • It's very important that you let the the tart cool at least for 1 hour before serving. Because it's still relatively soft, after baking.

Did you make this recipe? I’d love to hear from you! Simply write a review and add rating to it. Or snap a photo and share it on Ester kocht Facebook Page or tag @ester.kocht on Instagram.

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