Gluten Free Death by Chocolate Cake.
Diann's Death By Chocolate
Over the years many people have said their Mother was a good cook. Mine is not a good cook, she is fantastic! She should have been a chef but, instead she chose to be my Mom. I recently remarried and she prepared a gourmet flourless chocolate cake for our intimate celebration. Recipes are always only inspiration for her and rarely are followed exactly. Gilbert Henry, of Winterborne Restaurant, was known for his world famous recipe, Death By Chocolate. This is the recipe she chose to prepare for us with her own decadent twist.
Preheat the oven to 375 degrees.
Butter a 2-inch-deep, 9-inch round spring form cake pan.
Place a circle of wax or parchment paper in the bottom of the pan, butter the paper and set aside.
Melt the chocolate in the top of a double boiler over hot water.
Remove from the heat; add butter and stir until melted.
Combine the coffee and sugar in a small sauce pan; stir while heating until the sugar is melted.
Stir coffee mixture into the melted chocolate.
Beat the eggs, vanilla, and salt together; stir into the slightly cooled chocolate mixture until well-combined.
Pour this chocolate batter into the prepared baking pan; bake for 40 to 45 minutes or until the cake rises on the sides and a crust forms.
Cool and refrigerate overnight.
Run a thin-bladed knife around the edges of the pan.
If you choose to invert the cake, gently warm the bottom of the pan by placing over a warm pot of water for approximately one minute.
Place a serving plate over the pan, release the spring ring, and carefully invert to remove it from the baking pan. (Inverting is optional)
Garnish with fresh raspberries and whipped cream.