Disclosure: I received complimentary products from The French Farm in conjunction with the #CookoutWeek 2016 blogger giveaway via #FoodBloggerLove from PinterTest Kitchen.  As always, all opinions are my own. Full PR & Disclosure here. 

Ever since I found out I was had a severe gluten intolerance I have been dying to make a flourless chocolate cake.

I knew I wanted it to be rich and creamy, simple to make, and so good that no one would even think it was gluten-free.

MISSION ACCOMPLISHED….thanks to one of the most AMAZING sponsors of #CookoutWeek 2016: The French Farm.

I am in love with The French Farm products. They pride themselves on searching all over Europe to bring consumers the best imported gourmet foods. Here are the 2 that I picked out from France to use in this recipe:

• Quai Sud Chocolate Natural Flavored Pure Cane Sugar
• L’Epicurien Dark Chocolate Spread with Candied Orange Peels

The quality of these 2 ingredients are what make this cake so incredible. Just look at those chocolate sugar crystals!

I watched as friends and family each tried a piece of this cake and the look of euphoria was unanimous across all parties. This cake really is out of this world!

I have to say I’m a bit spoiled now by the chocolate sugar and feel like ordinary sugar just won’t cut it any more. I went back to their online store and found out they also have sugars in vanilla, orange, lemon, lavender, and rose! Wow! It’s definitely time to up my game & start incorporating these beauties into some new recipes.

Alright. It’s time. Ready for some cake?

Before you get the recipe, make sure to click here to enter to win the #CookoutWeek 2016 giveaway worth $300 and then check out all the other recipes below from my fellow bloggers and their sponsors.

With over 50 bloggers, you’re sure to find some great new recipes to show off during this summer’s BBQs. Good Luck and Enjoy!

FEATURED ON: 

Flourless Dark Chocolate Cake with Candied Orange Peel Glaze

Ingredients:

Cake:

• 12 oz dark chocolate chips (or chocolate bar broken into small pieces)
• 1 stick butter, unsalted
• 3/4 cup natural chocolate sugar
• 1/4 tsp Kosher salt
• 1/2 tsp gluten-free vanilla extract
• 4 eggs, room temperature

Glaze:

• 7 oz. dark chocolate spread with candied orange peels
• 3/4 whipping cream

Directions:

1. Preheat oven to 375°
2. Cut wax or parchment paper to size so it fits on the bottom of a 9″ springform pan. Spray with non-stick cooking spray.
3. Using a double-broiler, melt dark chocolate chips and butter together until smooth.
4. Place one egg at a time into mixer and beat until smooth. When all 4 eggs are beaten they should be double in volume.
5. Transfer chocolate and butter mixture to mixing bowl with eggs and lightly mix.
6. Add sugar, salt and vanilla to mixture and beat for 1-2 minutes or until all ingredients are combined well.
7. Pour mixture into springform pan and bake for 25 minutes.
8. Let cake cook in pan for 15 minutes.
9. Remove sides of springform pan and place serving plate on top of cake. Flip cake over so it’s on top of serving plate and remove base of pan and wax paper.
10. Let cake cool completely.
11. Using a double-broiler, heat whipping cream until warm and add in dark chocolate spread. Stir until smooth and mixed well.
12. Pour glaze over cake while warm allowing it to run down the sides of the cake as well.
13. Refrigerate at least 60 minutes. Slice and serve with an orange peel twist for garnish.