There are few desserts more decadent than those with chocolate at their base, and this holds true for gluten-free desserts as well. Chocolate is an endlessly malleable baking medium, which can be used on its own with no wheat flour, xanthan gum or gluten to help it hold its shape. This makes creating gluten-free chocolate cherry bars simple, and the results are delicious.
Baking Flourless Desserts
While many baked goods rely on some form of flour as their base, chocolate can often be the exception to the rule. Cocoa powder, when mixed with sugar and eggs can create a cake-like texture that is dense, chewy and intensely flavorful. With the addition of the right ingredients, you can transform chocolate into chewy bars with no gluten, just lots of taste.
Two Recipes for Gluten-Free Chocolate Cherry Bars
Both these recipes are simple, and you can make them ahead of time and store them in a covered container for several days at room temperature.
Chocolate Cherry Nut Bars
Walnuts and pecans add extra flavor and texture to these bars.
- 1/2 cup chopped walnuts
- 1/2 cup chopped pecans
- 1/2 cup dried Bing cherries, chopped
- 3 cups confectioner's sugar
- 2/3 cup dark cocoa powder - unprocessed
- 4 egg whites - room temperature
- 1 tablespoon vanilla extract
- Spread the nuts on a baking sheet and toast in the oven at 350 degrees for eight to nine minutes or until golden brown. Set aside.
- Line a nine-inch square baking pan with parchment paper and set aside.
- In a medium sized bowl, combine the sugar and cocoa. Mix well.
- Add the cherries and toasted nuts.
- Mix the egg whites and vanilla together and stir into the dry mixture. Stir well to combine.
- Pour the mixture into the prepared pan and bake at 320 degrees for 20 to 30 minutes until the top is glossy and slightly cracked and a knife inserted into the middle comes out clean. The center will be soft until cool.
- Allow to cool completely before slicing into squares or bars.
Dense Chocolate Bars
If you like your chocolate cherry bars to border on a fudgy consistency, give these a try.
- 8 ounces of semi-sweet chocolate pieces - finely chopped
- 1 cup butter
- 1 cup dark cocoa powder
- 1-1/2 cups sugar
- 1 cup chopped, dried or fresh cherries
- 6 eggs
- 1 teaspoon vanilla
- Melt the semi-sweet chocolate on top of a double boiler until smooth.
- Stir in the butter and mix well as the butter melts.
- Remove from heat and mix in the rest of the ingredients, beating well until thoroughly combined.
- Dust a 9 x 12-inch pan with cocoa flour and pour in the batter.
- Bake at 300 degrees for 20 to 30 minutes or until a knife inserted into the center comes out clean.
- Allow to cool completely, turn the pan upside down onto a clean sheet of parchment paper.
- Slice into bars.
Both bars are rich and decadent and taste delicious on their own. However, they are both well complemented by any of the following:
- Vanilla ice cream
- Whipped cream
- Chocolate mousse
- A chocolate ganache frosting
Give Flourless Baking a Try
Flourless baking may sound intimidating, but is one of the easiest ways to produce delicious gluten-free desserts every time. Give these flourless chocolate cherry bars a try and introduce yourself to rich, chocolate flavors.