Warm Gluten Free Chocolate Cake

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

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• Author: Abbe Odenwalder
• Prep Time: 25 Minutes
• Cook Time: 60 Minutes
• Total Time: 85 Minutes
• Yield: 8 Servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

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Description

This warm, gluten free chocolate cake with a mousse like interior, is creamy and light and luscious!

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Ingredients

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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

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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.

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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.