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A beautiful slice of layered chocolate mousse cake featuring a fudgy base, creamy chocolate center, and whipped cream topping on a white plate, showcasing how delicious gluten free desserts easy can be.

gluten free desserts easy

A spectacular, bakery-style chocolate chip skillet cookie that boasts perfectly crisp edges and a gooey, melting center. Utterly foolproof and naturally celiac friendly.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 8
Course: Dessert
Calories: 385
Ingredients Method

Ingredients
  

  • 2 cups Super-fine almond flour
  • 0.25 cup Tapioca starch
  • 0.5 cup Unsalted butter, melted
  • 0.75 cup Dark brown sugar, packed
  • 0.25 cup Granulated sugar
  • 1 large Egg, room temperature
  • 1 tablespoon Pure vanilla extract
  • 0.5 teaspoon Baking soda
  • 0.5 teaspoon Kosher salt
  • 1.25 cups Semi-sweet chocolate chunks

Method
 

  1. Preheat oven to 350°F (175°C) and lightly grease a 9-inch cast-iron skillet.
  2. In a large bowl, whisk the melted butter, dark brown sugar, and granulated sugar until smooth.
  3. Add the room temperature egg and vanilla extract, whisking vigorously for 1 minute until emulsified.
  4. Sprinkle the almond flour, tapioca starch, baking soda, and kosher salt over the wet ingredients. Fold gently with a spatula until just combined.
  5. Fold in 1 cup of chocolate chunks. Press the dough evenly into the prepared skillet. Scatter the remaining 1/4 cup of chunks on top.
  6. Bake for 20-22 minutes until edges are golden and the center is slightly soft. Cool in the pan for 15 minutes before serving.