I’ve been baking Warm Gluten Free Chocolate Cake for over twenty years. This light chocolate cake, similar to a creamy mousse, is perfect served straight from the oven. It can also be made ahead, frozen and baked when needed.
This naturally gluten free chocolate cake was popular in our house before being gluten free became a thing!
Yes, this warm chocolate cake is made without flour and utilizes corn starch as a way to keep this warm, mousse like dessert, light.
Chocolate is always on my brain, and when I need a dessert something chocolate always comes to mind first.
I work hard to try to vary that, but it is difficult when one has chocolate for a brain!
With cooler fall temperatures here in Denver, I felt it time to post a long time family favorite.
When the kids were young I often made this warm chocolate cake to celebrate reaching Friday night.
Yes, it was Shabbat and that is always a good occasion for celebration, but when my kids were wee tykes I think they were often relieved to have two days off of school!
Hence this warm and not intentional gluten free chocolate cake to make the weekend start extra special.
After the dishes were done the cake was always followed with movies in our bedroom, in our bed, which I recall fondly.
Who likes warm, chocolate cake?
Well, who doesn’t?
This cake is not a lava cake, though I made plenty of those, too.
This gluten free chocolate cake is a soothing, mousse like cake that can be served with whipped cream or ice cream.
No kid or adult will let this soft melted mess go to waste!
Just 5 ingredients are in this warm, gluten free chocolate cake.
Talk about simple!
A spring form pan is needed for this recipe.
And this dessert does require whipping egg whites to create a light interior.
Cream cheese and 6 ounces of semisweet chocolate give this cake its flavor.
I just love cream cheese and chocolate mixed together, but don’t worry…I would not call this a chocolate cheesecake!
Not that there is anything wrong with that!
One of the best things about this warm cake is the fact that it can be frozen and then baked. What a great do ahead!
Merely place the pan in the oven before starting dinner and by the time the dishes are done it will be time to enjoy dessert. And a comforting dessert it is!
Everyone always hurries to finish the dishes so they can dive into this creamy chocolate cake.
Not as heavy or as rich as a layer cake or molten lava cake, this cake is wonderful even after a full meal.
Are your nights getting cool? Do you love chocolate cake? It’s time to begin a new love story!
And a few more chocolate goodies:
Black Bottom Chocolate Cake
Texas Sheet Cake
Double Chocolate Mocha Macadamia Bark
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Warm Chocolate Cake
- Prep Time: 25 Minutes
- Cook Time: 60 Minutes
- Total Time: 85 Minutes
- Yield: 8 Servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This warm, gluten free chocolate cake with a mousse like interior, is creamy and light and luscious!
Ingredients
2 T sugar
8 oz cream cheese
6 oz semisweet chocolate, coarsely chopped
1/2 c milk or evaporated milk
4 large eggs, separated, whites in a mixing bowl and yolks in a cup
1/2 c sugar mixed with 2 t cornstarch
Instructions
Heat oven to 300. Lightly butter an 8″ spring form pan and coat with the 2 T of sugar. Wrap outside of pan with foil to prevent leakage.
Put cream cheese and chocolate in a microwave safe bowl. Microwave on high for 45 seconds. Stir, then microwave again for 45 seconds longer. Stir until chocolate and cream cheese are melted and blended.
Gradually add milk, then egg yolks while gently stirring. Mixture may look grainy.
Beat egg whites until soft peaks form when beaters are lifted. Gradually beat in sugar mixture. Beat 5 minutes longer until stiff, glossy peaks form when beaters are lifted.
Briskly stir about 1/3 of the beaten whites into the chocolate mixture. Gently fold in the remaining egg whites until just blended. Don’t over mix.
Pour into prepared pan. At this point, you may freeze this cake in which case please refer to the baking directions in the notes.
If not frozen, bake 1 hour or until cake feels equally firm when pressed near the edge and in the center. (Top of cake may crack!) Cool cake in pan on a wire rack for 5 minutes. Remove foil. Run a thin knife around edge of pan to loosen before removing sides. Cut into wedges before serving.
Serve with whipped cream or vanilla ice cream.
Notes
If frozen baking should be increased to about 1 hour and 45 minutes.
I successfully halved this recipe and baked it in a 6″ spring form pan which was easily 4 servings.
I also like to serve this with a sprinkle of instant espresso powder on top and with coffee ice cream though the kiddos will probably prefer vanilla.
Healthy World Cuisine
Wednesday 23rd of September 2020
Chocolate can solve a lot of problems. Please slice off a large portion and get the kettle going. We will be right over.
Abbe
Friday 2nd of October 2020
Perfect for a cold winter night! And gluten free!
sherry
Wednesday 23rd of September 2020
wow this sounds fabulous abbe. and it looks so moist and chocolatey. Yum!
Abbe
Friday 2nd of October 2020
It's a good one Sherry. Love that it can be frozen before baking!
John / Kitchen Riffs
Tuesday 22nd of September 2020
Cake. It's what all the cool kids want to eat. :-) And we're ALL cool kids, right?
Abbe
Friday 2nd of October 2020
DEFINITELY!!!
Holly
Tuesday 22nd of September 2020
You know me, I ALWAYS love cake and this chocolate mousse cake has my name written all over it!
Abbe
Friday 2nd of October 2020
This is a good one for you Holly! No flour! Hurray!
Gloria Roa Baker
Tuesday 16th of October 2018
This sounds and looks absolutely delicious ! xo