Make-Ahead, Gluten-Free Chocolate Cake with Roasted Apples

(serves 14- 16)

This one is SO yummy! Oh my gosh you will love it! If you really love chocolate you can use chocolate frosting on it as well.

Make sure to make this a day or two ahead of time and refrigerate it then bring it to room temperature before serving, as it will be too firm to serve if cold. Serve to your guests after you make them bacon roasted chicken.

INGREDIENTS

Cake

1 lb GF dark chocolate (bittersweet or semisweet), chopped
5 oz unsalted butter, cut in small pieces
5 egg yolks
1 tbsp GF flour
5 egg whites
Pinch cream of tartar
1 tbsp sugar
2 tbsp high-quality unsweetened cocoa powder

Roasted Apples

¾ tsp ground ginger
14 tsp ground allspice
2 tsp maple syrup
2 apples, peeled, cored, and quartered
1 tbsp butter
½ c vanilla ice cream or ice cream alternative (optional)
fresh mint sprigs, for garnish

DIRECTIONS

1. Preheat oven to 425 degrees.

2. Line the bottom of an 8-in. springform pan with parchment paper. Melt chocolate with butter in a large bowl set over hot, but not boiling, water. Remove from heat and whisk in egg yolks and flour.

3. In a separate, clean bowl, beat egg whites until foamy. Add cream of tartar and continue beating mixture until a soft peak forms. Add sugar and beat until stiff but not dry. Fold a quarter of egg whites mixture into chocolate mixture, then fold in the rest.

4. Scrape into prepared pan and bake for 15 minutes exactly. Cool. Cover tightly with foil and refrigerate at least 4 hours, or overnight.

5. At least an hour before serving, remove cake from refrigerator, remove the outer ring, and invert onto a plate, removing parchment paper. Using a fine strainer, dust the top with cocoa until it is well-coated.

6. Preheat oven to 450 degrees.

7. Combine ginger, allspice, and sugar. Gently toss with apples. Melt butter in an ovenproof pan over medium heat. Add apples and cook until lightly browned on all sides, about 10 minutes. Turn apples cut sides up. Transfer to oven and roast until tender, about 7 minutes.

8. To serve: Warm a sharp knife with hot water and dry. Cut cake slivers with warm knife and transfer to dessert plates. Add two warm apple quarters and add a small scoop of ice cream or ice cream alternative, if desired. Garnish with mint sprigs.

Tina Turbin

From our home to yours, Miranda Jade.


About Us

I'm a cookbook-collecting, recipe-developing paleo junkie, and I live in the kitchen. I'm hooked on farmers' markets, traveling, eating healthy, and hiking until my legs scream at me. There's nothing better than hanging out with family and good friends. I have fun and sleeping is just plain boring. Read more About Tina Turbin.


11 thoughts on “Make-Ahead, Gluten-Free Chocolate Cake with Roasted Apples

  1. LOL you are so enthusiastic in your intro to the recipe that now I’m compelled to make this cake this weekend. It’s so funny…I didn’t even realize that there wasn’t a photo with this recipe because the title was so descriptive that I just imagined this totally delicious decadent cake. I’ll let you know how it turns out!

  2. I come across so many chocolate cake recipes, and I love chocolate cake, but this one is so unique for the fact that it has roasted apples. I love adding real fruit to desserts because, even though fruit is still pretty sweet, you know it’s real, live, whole food. I bet this chocolate cake would be fantastic on gluten-free vanilla ice cream.

  3. I love the suggestion of bacon-roasted chicken with this! There’s something about bacon and apples–they make such a delicious combination, even if they aren’t paired together in the same dish, they should at least be paired together in the same meal!

  4. I thought it was interesting that you’ve recommending serving this at room temp. I wonder if there are certain desserts I make that should be served like that. I’m always obsessed with serving things cold because I live in Texas where the heat can be really intense and it’s so nice to have a chilled dessert and also I get worried about food going bad. But obviously this cake isn’t going to go bad because you let it sit out to be warm temperature!

  5. LOL your introduction is so enthusiastic that I am going to make this! I guess I’ll have to time it out right if you have to make it ahead because I want to make it for Easter Sunday so I guess I’ll have to make this Friday or Saturday. I think it’ll be a good Easter dessert.

  6. Thanks Tina you were quite right about letting it sit out to become room temperature. It was much moister and softer that way–really brought out the chocolate. Yummy!

  7. Hi Tina I look forward to making this cake as a special birthday cake for my celiac husband. I like to bake him a different gluten free cake each birthday. It’s become a tradition kind of. I’m not celiac and don’t have to avoid gluten, but I eat gluten-free a home and really love the desserts!

  8. You weren’t kidding–this cake is awesome!!! I made it for my parents’ anniversary party this past weekend. They’re not celiac, but several of us in the family are so all our foods at parties are gluten-free. They absolutely loved it. It was incredibly moist and very rich, and the apples created a perfect balance to the rich chocolatey-ness. I definitely recommend it to your readers.

  9. This turned out very well. I recommend not leaving out the apples, because they MAKE this dish what it is. I used unsalted butter instead of butter and some brown sugar instead of maple syrup because I didn’t have any around and I have too much maple syrup in fact.

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