Martha Stewart Gluten Free Chocolate Cake

This Martha Stewart gluten free chocolate cake is a rich and fudgy recipe, which includes bittersweet chocolate and whipped egg whites. It’s a classic, foolproof recipe, ready in about 1 hour.

Martha Stewart Gluten Free Chocolate Cake Ingredients

• 6 tablespoons unsalted butter, plus more for pan
• 8 ounces bittersweet or semisweet chocolate, finely chopped
• 6 large eggs, separated
• 1/2 cup granulated sugar
• Confectioners’ sugar, for dusting
• Sweetened whipped cream, for serving

How To Make Martha Stewart Gluten Free Chocolate Cake

1. Prep the oven and pan: Preheat oven to 275°F and place rack in the center. Butter the bottom and sides of a 9-inch springform pan.
2. Melt chocolate and butter: In a large heatproof bowl, microwave butter and chocolate in 30-second intervals, stirring each time, until fully melted. Let cool slightly.
3. Add egg yolks: Whisk the egg yolks into the melted chocolate mixture.
4. Beat egg whites: In a large bowl, beat egg whites until soft peaks form.
5. Add sugar: Gradually add granulated sugar to the egg whites and continue beating until glossy stiff peaks form.
6. Combine mixtures: Whisk 1/4 of the beaten egg whites into the chocolate mixture to lighten it. Then gently fold in the remaining egg whites until just combined.
7. Bake the cake: Pour the batter into the prepared pan and smooth the top. Bake for 45 to 50 minutes, or until the cake pulls away from the sides and the center is set.
8. Cool the cake: Cool completely on a wire rack. Once cool, remove the sides of the springform pan.
9. Serve: Dust with confectioners’ sugar and serve with sweetened whipped cream, if desired.

Recipe Tips

• Can I use dark chocolate? Yes, any good-quality bittersweet or semisweet chocolate works.
• Why separate the eggs? Whipping the whites adds volume and gives the cake a light yet rich texture.
• Can I make it ahead of time? Yes, this cake can be made a day in advance and kept at room temperature.
• What does it mean if the cake cracks? It’s normal for this flourless-style cake to develop cracks on top.
• How to know it’s done baking: The cake should pull away from the sides and look set in the center.

What To Serve With Gluten Free Chocolate Cake

Pair this decadent dessert with:

• Fresh raspberries or strawberries
• A dollop of sweetened whipped cream
• A drizzle of raspberry sauce or chocolate ganache
• Hot espresso or red wine

How To Store Gluten Free Chocolate Cake

Room Temperature: Store loosely covered for up to 2 days.

Refrigerate: Store in an airtight container for up to 4 days. Bring to room temperature before serving.

Freeze: Wrap slices in plastic wrap and foil. Freeze for up to 2 months. Thaw at room temperature.

Gluten Free Chocolate Cake Nutrition Facts

• Calories: ~290
• Fat: 20g
• Carbohydrates: 25g
• Sugar: 22g
• Protein: 5g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Is this cake flourless?
Yes, it contains no flour, making it naturally gluten free.

Can I use a different size pan?
A different size pan may affect bake time; a springform pan is recommended.

Do I need to refrigerate leftovers?
Only if storing more than 2 days or if served with whipped cream.

Can I use chocolate chips?
For best texture and flavor, use high-quality bar chocolate.

Try More Recipes:

• Martha Stewart Gluten Free Cake
• Martha Stewart Glazed Lemon Pound Cake
• Martha Stewart Gingerbread Cake