I don’t believe in dessert. In fact, I don’t think anyone should ever eat dessert… unless… it’s FABULOUS!
Heavenly Chocolate Cream Cake falls into the fabulous category:
- Four layers of luscious, flourless, chocolate souffle cake
- Smooth chocolate filling and clouds of vanilla whipped cream
- Chocolate glaze poured over the top and finally grated chocolate pressed into the sides of the cake.
This is pure CHOCOLATE HEAVEN. It’s light, rich and decadently chocolate without being too sweet. Well; that must be why the name of this gluten-free, Chocolate Lover’s cake is Heavenly Chocolate Cream Cake!
Precious Priti asked me to bring a Chocolate Whipped Cream Cake to a party so I created this cake and… everyone loved it! Noreen said, “This is the best cake I have ever eaten in my life!” And others said, “It’s so light!” And many more complimentary things; however there is something crazy about this cake; yes there is. You see, I never had even one slice of it! (Crazy right?) So I wrote the description of this cake based on the descriptions of the people that ate it! Here’s the scoop… I can’t eat dairy right now! I break out in hives if I have any dairy at all! (Mercy!)
For those of you who can enjoy dairy… I’ve heard that this cake is irresistible ~ let me know!
Smiles and hugs to you all, Lynn
Chocolate Souffle Cake
8 large eggs
2 cups (12 oz. package) high quality semi-sweet chocolate chips such as Guittard or Nestle or 12 oz. semi-sweet chocolate
1/3 cup water
1/3 cup sugar
1. Line two – 8” x 2” round cake pans with parchment paper. Set aside. Preheat oven to 325°F
2. Separate eggs, put whites in a large, grease-free mixing bowl. Put yolks in a small bowl and set aside.
3. In a large saucepan melt the chocolate and water together over very low heat, stirring constantly, until melted. Remove from heat. Quickly whisk in the egg yolks. (A whisk works the best) Set aside.
4. Beat egg whites and sugar together at low speed until combined then at high speed until stiff peaks form with an electric mixer.
5. Gently fold the chocolate mixture into the whites with your whisk until smooth and combined. Divide the batter between the prepared pans.
6. Bake at 325 degrees F. just until the top of the cakes crack, about 19 minutes. A toothpick will not come out clean. Cool on a wire rack. As the cakes cool they will fall.
When the cakes are cool. Run a knife around the edges to loosen them. Place a large piece of plastic wrap on top of each cake; then put a dinner plate on top of the plastic wrap. Now hang on to everything and flip the cake over onto the dinner plate. Note: Parchment paper is terrific for getting cakes out of the pan.
- Wrap the cakes in the plastic wrap and freeze them ~ they are too delicate to handle without being frozen.
Vanilla Whipped Cream
Grated Chocolate
CHOCOLATE GLAZE
Melt together over very low heat, stirring constantly, until smooth and melted:
12 oz. semi-sweet chocolate
1/2 cup butter (I use salted butter)
1/2 cup heavy cream or evaporated milk
VANILLA WHIPPED CREAM
Place all in chilled mixing bowl and beat on low speed until mixed together, then on high speed until thick and fluffy.
2 cups heavy (whipping) cream
1/2 cup powdered (confectioners) sugar
2 teaspoons vanilla
GRATED CHOCOLATE
I grated a large (one pound) 70% cocoa chocolate bar from Trader Joes. It is really good chocolate; it’s inexpensive and gives me a mountain of grated chocolate!
- I grate the chocolate in advance with my food processor and store it in a tightly covered glass container in my cupboard for whenever the mood hits me to make a chocolate cake. You can grate chocolate by hand if you prefer; a box grater works well.
1. Cut each frozen Chocolate Souffle Cake layer in half so you have four thin layers. Place one layer on your cake plate or on an 8 inch cardboard cake round. Don’t worry if the layers aren’t even; the Vanilla Whipped Cream will cover any unevenness.
2. Spread the bottom layer with a thin layer of Chocolate Glaze. Top with one-third of the Vanilla Whipped Cream; spreading the whipped cream beyond the edge a little bit. Repeat with the second layer of cake and the third layer.
3. This cake is so delicate! The last layer was partially thawed so it began falling apart as I placed it on top. But no worries!
I gently smashed it into place on top of the whipped cream; the Chocolate Glaze will cover mistakes.
4. Pour the Chocolate Glaze on top of the cake; smooth the top a bit then push some the glaze over the sides with an offset spatula. Start smoothing the sides.
5. Press grated chocolate into the sides of the cake. Clean the plate with a dampened paper towel. Cover the cake and chill until serving time. Enjoy!
- Tip for Success: Scandinavian Chocolate Torte has pictures on how to press grated chocolate onto the side of a cake
A Gluten-Free Chocolate Ice Cream Cake!! What a GREAT idea! I'm so happy that your sister thought it was the "best one ever!" HOORAY!
I simply MUST make this! (Of course for me it will be a dairy-free "ice cream" cake) Oh, YUM! Wish I had a piece right NOW!
Thanks so much for writing!
It is my sister's birthday and she loves ice cream cake. Every year I try something new to make a better cake. This year most of us are gluten free…a new challenge. Now I need a cake that is gluten free but light enough so that it is not hard as a rock when I freeze it with the ice cream! Finally I found this recipe. I made the layers in springforms pan so they didn't fall apart, froze them and put ice cream between them. As my sister said, "best one ever"! Thanks for the recipe. It was light and rich. I will definatly try it again!
Oh Noreen, I am so happy that you loved this Chocolate Cream Cake and SUPER-HAPPY that it did not raise your sugars! YAHOO!
I tried this cake, made by Lynn herself, and I have to say it was the BEST cake every. I didnt want to look like a pig taking another piece but I sure wanted more.
I'm a diabetic and this cake did not raise my sugars at all. I had a very generous piece too.
I can't wait to make this at home. Thank you for sharing your website. I am addicted.
Hi Courtney! Thanks so much for commenting!!! I hope your dream of having a baby comes true very soon for you and your husband! And who knows… maybe some GF Carrot Cake with Cream Cheese Icing or Cinnamon Coffee Cake or Blissful Blueberry Muffins will help!!! (It's possible!!!!!!)
Now be sure to stay in touch! I am so honored that a wonderful baker like yourself will be trying my recipes!!!
Much love and prayers for your "New Baby and GF/DF Baking Success!!" HUGS!!!!! Lynn
Lynn,
I had to leave a "comment"! I came across your website from a comment your husband posted on a CNN article. I am a recent gluten-free/dairy-free person. My husband and I have been trying to get pregnant for 20 months now, and it's been harder than expected. So far everything is "normal" and we've decided to follow traditional Chinese medicine before getting into the invasive procedures. Sorry if that wa TMI. Anyway, I began acupuncture and my acupuncturist recommended I follow a GF/DF diet. Of course I'll try anything. But holy crap it's hard! I love dairy! I love gluten products! It's very discouraging going to my supermarket (which I love!) and not being able to find GF/DF items. Just because it may say GF/DF, doesn't mean it's good for you in other ways. I have always been a label reader, but now I have to look for the GF/DF.
And I'm a huge baker. So this has been even more difficult. All I want is a good cinnamon roll! LOL! There is only a few bakeries in my area that do both GF/DF baked goods. And I'm not a fan of the frozen items in my supermarket's freezer case.
Anyway, I looked at your website and am super stoked to try your recipes. They look amazing! I was excited to tell my husband about the GF/DF recipes you've come up with. I'm a big nerd like that 🙂
So I felt compelled to comment…just because. I hope you don't mind!
Thank you for what you've done! Thank you for some hope that my GF/DF diet won't be the death of me. And I look forward to trying out your recipes sooner than later!
Courtney
Shirley, Shirley, SHIRLEY! You must have read my mind! That is EXACTLY what I was thinking about doing! You are TERRIFIC in addition to being a mind-reader! I am so excited that you are a "coconut lover" too! Coconut (in its many forms – ROCKS!)
Thank you so much for writing! I appreciate YOU and value your insightful comments very much!
Stunning, Lynn! Absolutely stunning. 🙂 This would be easy to make dairy free with the use of dairy-free chocolate and some full-fat coconut milk made into whipped cream (very easy to do!). Great dessert!
Shirley
And I love YOU! I'm so glad the cake was a "hit!"
Everyone absolutely loved this cake 🙂 It was the best cake they ever had according to some 🙂 I have such a talented mother in law. We love u !!!!
I cannot wait to give this a try!! Thanks!