Decadent Gluten-Free Desserts for Chocolate Lovers

Creating gluten-free treats that actually taste great can be a bit daunting at first, but with some experimentation and a willingness to make a few mistakes along the way, it’s possible to create some tasty GF treats that even our little ones will love. Today, it’s all about chocolate. (Who doesn’t love chocolate?)

Here are some desserts that I have perfected as a pastry chef in my quest to live a gluten-free, but still indulgent life:

White Chocolate Macadamia Cookies

Prep: 40 min.
Bake: 7 - 8 min.
Yields about 3 dozen

½ cup shortening
½ cup organic butter (room temp.)
¾ cup organic light brown sugar
¾ cup organic granulated sugar
½ tsp. baking soda
½ tsp. cream of tartar
½ tsp. kosher salt
2 organic eggs (room temp) separate one of the eggs
1 tsp. GF vanilla extract
1½ cups brown rice flour
½ cup white rice flour
¼ cup corn or tapioca starch
1 ½ cups white chocolate chips
1 ½ cup chopped macadamia nuts

Preheat oven to 375°F.  In a blender or processor, first blend flours and starches until as powdery as possible; set aside.  Next, process the white chocolate until there are as few chunks as possible; set aside. 

  1. In a mixing bowl, beat shortening and butter with an electric beater on high speed for 35 seconds. Add sugars, baking soda, tartar, and salt. Beat another 2 minutes until fluffy, scraping sides often. Beat in both egg yolks but only one of the whites, and add vanilla until combined. Add in flour mixture, mix until almost smooth, and then stir in remainder with wooden spoon. Still using spoon, add white chocolate, chocolate chips, and nuts, then gently fold in egg white and place cookie dough in refrigerator for ten minutes.
  2. Drop dough by rounded teaspoons 2 inches apart onto sheet with parchment paper. Bake 7 - 8 minutes or until evenly browned (the white chocolate will make them look a little gooey, but they will firm up when they cool). Remove from sheet and let cool on wire rack.

Chocolate Mousse Cake

Prep: 30 min.
Bake: 40 - 45 min.

11 oz. semisweet chocolate chips, chopped
6 oz. (12 tbsp.) organic unsalted butter
6 large organic eggs, separated, at room temperature
Pinch GF cream of tartar
¾ cup organic brown sugar
1 oz. (1/4 cup) brown rice flour
1 tbsp. corn or tapioca starch
3 tbsp. cocoa powder
2 tsp. GF vanilla extract or ½ tsp. almond extract
½ tsp. kosher salt

For serving
1 cup organic heavy cream
1 - 2 tbsp. organic granulated sugar
Confectioners’ sugar for dusting
Raspberries, washed and dried (optional)

  1. Position a rack in the middle of the oven and heat the oven to 350° F. Line the bottom of a 9” x 3” cake pan with parchment paper, and butter entire pan. Set the cake pan in a roasting pan large enough to accommodate it.
  2. Melt the chocolate and butter together on the stovetop. Remove from heat and let cool slightly. With an electric mixer, using whip attachment or hand mixer, beat the egg yolks with the brown sugar on medium speed until very pale, thick, and fluffy; about 3 minutes. Reduce the speed; add the chocolate mixture, and combine.
  3. In a small bowl, using a whisk, mix the flour, cocoa powder, and starch, then add to the chocolate mixture, scraping the bowl as needed. Blend in the vanilla. Transfer to a large bowl and set aside.
  4. In a clean, dry mixing bowl with clean, dry beaters, beat the egg whites with salt and cream of tartar until they hold soft peaks, 1-2 minutes. With a rubber spatula, fold one-third of the egg whites into the chocolate mixture to lighten it, and then gently fold in the remaining whites. Scrape the batter into the prepared cake pan. 
  5. Set the roasting pan in the center of the oven and add enough tap water to come halfway up the sides of the cake pan. Bake until the top feels set, 40-45 min. Remove the cake from the water bath and run a paring knife around the inside of the pan to loosen the cake and let it cool on a rack. When the cake is completely cool, loosen the sides once more with a paring knife. Cover the cake with a serving plate and invert the cake onto the plate. The bottom of the cake is now the top. Peel off the parchment paper (don’t worry if it looks a bit rough, you will be dusting it with sugar).
  6. To serve:  In a chilled metal bowl with chilled beaters, beat the cream and sugar to medium-soft peaks. Dust the top of the cake generously with powdered sugar. Cover with raspberries, and serve with the cream.

The Best GF Brownies

Prep: 20 min.
Bake: 25 - 30 min.
Yields: 20 - 24 pieces

8 oz. semisweet chocolate chips (unsweetened, if you prefer)
1 oz. brown rice flour (increase to 3 oz. for cakier brownies)
1 oz. cornstarch or tapioca starch
2 oz. cocoa powder
Pinch kosher salt
9 oz. soft organic butter
6 oz. organic granulated sugar
2 oz. organic light brown sugar 
4 organic eggs (3 whole, and 1 egg yolk)
1 tsp. GF vanilla extract

  1. In a medium saucepan, melt chocolate chips and 1 tablespoon butter over low heat until smooth. Remove from heat, cool. Meantime, preheat oven to 350°F. Line a 9” x 9” brownie baking pan with parchment paper, extending paper over edges; set pan aside.
  2. Sift flour, cornstarch, cocoa powder, and salt; set aside.  Beat sugar and remaining butter in a mixing bowl on low, until pale and fluffy. Add vanilla. Add eggs one at a time, alternating with one tablespoon of flour mixture. Beat in chocolate and remaining flour. Beat on high for one more minute.
  3. Pour evenly into pan and bake for 30 - 35 min. It should be cracked and pulled away from the sides, and a toothpick should come out clean.  If you want them gooey, remove them at 25 minutes. 

Got any rich, mouth-watering GF dessert recipes? Share them with us!

Tags : recipes   desserts   gluten free   

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