Gluten Free Chocolate Souffle Cake with Raspberry Fool
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
Send this recipe to my email.
Gluten Free Chocolate Souffle Cake with Raspberry Fool. Forget that this luscious dessert cake is gluten free: the melt in your mouth texture and amazing chocolate flavour are what it's all about.
Originally published Sept 11. 2013.
We had our nieces, Terrie and Stacy over for dinner last night along with Stacy's boyfriend, Nick. Since Terrie eats a gluten free diet, I was planning to make a fruit tart to experiment with a gluten free crust.
As I was looking online for a non wheat flour pastry recipe, I stopped to browse Facebook for a minute and discovered that it was actually Nick's 23rd birthday! That of course changed plans; we had to have a birthday cake!
A gluten-free option for EVERYONE!
Since we still had to have a gluten free dessert, I went to my default cake for those occasions. But, make no mistake, the selling point of this cake is not that it is made without flour.
The real best and most pleasing part is the delicious, rich taste and melt-in-your-mouth texture that are the real highlights here.
The texture is dense with an almost brownie-like texture but it really does melt in your mouth due to the meringue base of the recipe. Trust me, nobody complains that this cake doesn't have a normal cake-y texture!
With the addition of the whipped cream raspberry fool, fresh berries and extra drizzle of chocolate ganache, even folks like me who don't need to eat gluten free will be putting this at the top of their favorite chocolate desserts.
Love chocolate desserts?
Be sure to browse this incredible collection of Favourite Chocolate Recipes from the past 10 years on Rock Recipes.
Like this Gluten Free Chocolate Souffle Cake with Raspberry Fool recipe?
You'll find hundreds of other sweet ideas in our Cakes & Pies Category and even more in our Desserts Category.
It's easy to keep up with the latest home style cooking & baking ideas from Rock Recipes. Be sure to follow Rock Recipes Facebook Page and follow us on Instagram.
Plus you'll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too.
You can also sign up for our FREE newsletter to know immediately when we add new recipes. You'll also get weekly suggestions for great family friendly meals and desserts too!
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Gluten Free Chocolate Souffle Cake with Raspberry Fool
Gluten Free Chocolate Souffle Cake with Raspberry Fool - A gluten free dessert cake for any occasion, topped with a raspberry whipped cream fool, fresh raspberries and a drizzle of chocolate ganache.
Ingredients
- 1 pound + ½ cup dark chocolate, chopped or chocolate chips(at least 50% cocoa)
- 1 cup unsalted butter
- 10 extra large eggs
- ½ teaspoon fine salt
- ¾ cup sugar, divided into ½ and ¼ cup
- 1 teaspoon + 2 teaspoon vanilla extract
- ½ cup cocoa
For the Raspberry Fool
- 3 cups + 2 tablespoon whipping cream
- 4 tablespoon icing sugar, powdered sugar
- 2 ½ cups frozen raspberries
- ½ cup sugar
- 1 tablespoon corn starch
Instructions
Preheat oven to 350 degrees F.
Grease a 12 inch spring form pan and dust with cocoa. Line the bottom with parchment paper to easily release the cake when baked. (The cake can also be baked in two 9 inch round pans if you prefer.)
Melt the butter and chocolate in a double boiler just until melted, set aside to cool almost to room temperature. Stir in the cocoa, vanilla and salt until smooth.
Separate the eggs and beat the whites to soft peaks. Slowly beat in the ½ cup of sugar to form a meringue. Transfer to a large mixing bowl.
Beat the egg yolks and ¼ cup sugar until light and foamy and fold into the meringue along with the chocolate mixture.
Pour the batter into the prepared cake pan and bake at 350 degrees F for about 30-40 minutes or until the center of the cakes spring back when lightly touched. Cool in the pans for about 20 minutes before removing them from the pan and cooling completely on a wire rack. NOTE: this cake will fall somewhat in the pans as it cools, this is perfectly normal for this recipe.
Raspberry Fool
Prepare a raspberry coolis by simmering together the frozen raspberries and ½ cup sugar for about 15 to 20 minutes
Press the mixture through a fine sieve to remove the raspberry seeds. Return to the pot and simmer again.
Add a thickening slurry by dissolving the 1 tablespoon corn starch in a little water. Add it to the simmering coulis, stirring constantly. Remove from heat and cool completely, stirring occasionally as it cools so that he surface does not solidify.
To prepare the raspberry fool, beat the 3 cups whipping cream, 2 teaspoon vanilla extract and 4 tablespoon icing sugar together until firm peaks form.
Fold the cooled raspberry coolis through the whipped cream. You don't need to completely incorporate the coolis, just swirl it through.
Frost the top of the cake with the coolis.
Garnish with fresh raspberries and a drizzle of chocolate ganache if desired.
A chocolate ganache can be made by melting together the 2 tablespoon whipping cream and ½ cup chocolate chips.
Nutrition Information
Serving Size
Amount Per Serving Unsaturated Fat 0g
Can this solffe be made a day ahead and refrigerated?
Yes indeed.
Hi
If making in 2, 9 inch pans, how long will they need to bake for? Also, is the 1 cup butter equivalent to 8 oz?
Thank you
Yes the butter is equivalent. The smaller pans would probably still need 30-35 minutes.