This gluten-free brownie tastes absolutely wonderful! You can always eat a brownie that goes cool and fudgy on the inside after being chilled. And it’s even gluten free. This cake reminds me a bit of a Gateau Marcel,, though without the chocolate mousse bit. I have so many recipes for chocolate cakes and brownies, but there aren’t that many that are gluten-free yet, but there are a few: gluten-free brownie ice-cream cake, gluten-free chocolate cake with coconut cream and gluten-free banana bread with dark chocolate.
So many people read the blog here every month and I’d like to have recipes for everyone. So, I’m really trying to come up with more gluten-free recipes. If you have any suggestions or ideas for recipes that you think I should share, please feel free to tell me into the comments section. Thank you!
200 g butter
300 g dark chocolate, e.g., this one from Callebaut (*advertising link)
1 tsp. vanilla paste or 1 tsp. vanilla sugar
50 g cocoa powder
1 pinch of salt
200 g sugar
Heat the oven to 185 C convection. Line a 23 cm round spring-form with baking paper on the bottom and grease with butter on the bottom and around the edge.
Melt the butter and chocolate in a saucepan on a low heat. Stir well into an even mixture and set it aside. Separate 4 the eggs in two bowls. Whisk the two remaining eggs into the bowl of egg yolks with the vanilla, cocoa powder, salt and 100 g of the sugar. Whisk it until it becomes light and airy. Pour in the chocolate and butter mixture as you continue to whisk. Whisk the egg whites until foamy and add a little sugar as you continue to whisk. Whisk it into an airy meringue. Carefully fold the meringue into the chocolate mixture, without beating too much air out of it. Pour the batter into the spring-form and bake the cake for 30-35 minutes. The cake should be slightly wobbly in the middle and cracked on top. Let the cake cool and then place it in the fridge, preferably overnight, but it can easily be eaten after just a few hours in the fridge. Enjoy!