Sticky Chocolate Cake with Raspberry Sauce

Easy Gluten Free Indulgence

Dear friends,

Maybe its the weather, the promise of spring on the horizon and then a snap back into cold indoors, but right now, I’m in the mood for a moment that makes you feel pampered and special, but I just don’t have it in me to spend all day on a major production. I love to bake, but right now I need to hear people say “Really, that’s it? This cake seems so elegant it can’t be that easy!” Are you in the same place I am? If so, keep reading. I have a recipe for a GORGEOUS gluten-free sticky chocolate cake (sticky in a good way), that know you are going to love. I trace it’s origin back to a classic Swedish treat and, like Ikea and creamy meatballs, it’s going to win over your heart.

This classic Swedish cake is meant to be a sticky chocolate indulgence, perfect with berries and cream or a quick berry sauce, this decadent dessert is a tantalizing addition to date night but quick enough for an easy weeknight.

Sticky Chocolate Cake

yield: 8 servings

2 eggs
1 cup (200g) sugar
6 Tb (38g) cocoa powder
1 tsp (6g) salt
1 cup (140g) Gluten Free Pastry Flour (recipe for mix follows) or one to one flour blend such as King Arthur Measure for Measure or Bob’s Red Mill 1 to 1 flour mix
¼ cup (57g) melted butter or coconut oil if dairy free
Whipped cream, raspberry sauce (recipe follows) and berries if desired

Preheat oven to 350F.  Butter a 9-inch cake pan and line with parchment if desired.  Whip eggs and sugar together with an electric mixer or whisk until it is thickened into fluffy ribbons when you lift up the beaters, and lemony yellow in color. (This is the kind of recipe that makes me feel grateful for electricity and modern mixers!) Stir in cocoa powder, salt, and flour mix.  Gently fold in melted butter.  Pour into cake pan.  Bake 15 minutes until cake has just set – it may have a bumpy or fallen appearance on top.  If so you’ve done it right!!  This cake is all about the rise and fall. Top with whipped cream and berries or berry sauce if desired.

Easy Raspberry Sauce
yield 1 ½ cups of sauce

½ cup (100g) sugar
3 Tb (45g) orange juice
12 ounces (340g) raspberries (fresh or thawed if frozen)

Put the sugar and the juice in a small pot and cook to dissolve sugar about 5 minutes. (Alternatively you can put both in a microwave safe bowl and microwave 2 minutes to dissolve sugar.) Put berries and sugar mixture in a blender and blend until smooth.   Use as is or you can pour through a wire mesh strainer set over a bowl if you’d like to remove all the seeds, I however am very pro-seed in sauces, jams, almost anywhere.  Store in the refrigerator for 5-7 days or in the freezer for 2-3 months.

Gluten Free Pastry Flour Mix
yield: 8 cups (1184g)

2 cup (260g) sweet white rice flour (mochi flour or mochiko)
2 cup (256g) fine brown rice flour
2 cup (380g) potato starch
1 cup (118g) sorghum flour
1 cup (160g) tapioca flour
4 tsp (3g) xanthan gum

Scoop all ingredients into a large bowl and whisk very well to combine, in fact I like to put a lid on and shake it all around.  Store in an airtight container.