Indulge in this Gluten Free Dark Chocolate Cheesecake; layers of flourless chocolate cake, a dark chocolate cheesecake, a smooth chocolate mousse, and a creamy chocolate ganache. It’s reminiscent of that oh so famous Cheesecake Factory Godiva Cheesecake.
ME BEFORE THE RECIPE…
I need a little advice from you parents out there. I’m having a little issue with a student in my daughter’s third grade class. Not like, me personally has an issue. That would just be weird. I’m not wanting to pick a fight with a third grader or anything, but I’m a little peeved on Braelyn’s behalf.
Here’s the thing. Braelyn is a social butterfly. She loves anyone and everyone and pretty much considers the entire world of people her friends. This is an amazing quality and something that I cherish about her, however it occasionally puts her in situations to be taken advantage of.
Don’t get me wrong, Braelyn is one tough, sassy cookie that stands her ground. You can’t make her do anything she doesn’t want to do. But sometimes, she is just too darn accepting of others and allows them to push her a little too far.
So, to the point. There is this boy in her class that obviously has some issues. He is extremely hyperactive and, in my very non expert opinion, suffers from perhaps oppositional defiance disorder. Basically he does anything and everything opposite of what would be appropriate or expected. Pretty much every time I volunteer in Braelyn’s class, he is being scolded for something he is doing. His behaviors range from spitting food in children’s faces to throwing trash cans across the room to wrapping lunch box straps around his and other kids’ necks.
Out of hand, right?
And I hate to be judgmental, but it seems to me that there is a definite lack of boundaries with this child. He is a smart kid with an obvious understanding of what he is doing wrong. Now I can sympathize with a child who lacks impulse control or has difficulty paying attention. I recognize that a child may be fidgety and just can’t sit still. But his actions are hurtful, threatening, dangerous, and downright mean.
Out of all the children in the class, he’s targeted Braelyn because she is nice to him. In my observation, he has a slight crush on her. Cute, right? NOT! You know how boys are when they like girls at that age. They tease and torture them.
In the past week alone, he has spit food in her face, exploded juice all over her clothes, flipped her off multiple times, and has reiterated repeatedly that he is going to strip off his shirt and flash his muscles to her at field day. Call me a prude, but I find that inappropriate and not in the least bit cute or funny.
So where is the line? Where is the line between being inclusive of those that struggle with very real mental disorders/disabilities and keeping the other children feeling safe and comfortable? I’m asking because I really don’t know.
We basically left it at having a conversation with Braelyn that it is important to treat everyone with kindness and respect, but that she has every right to get up and leave an environment where she is feeling threatened. We also discussed how she should demand respect from boys and never settle for a boy that doesn’t treat her like a princess. Are we really already having these conversations???!
Ugh.
Well this post isn’t my usual happy, upbeat, sarcastic tone. Man, I’m feeling like a terrible Debbie downer over here, harping on kids with special needs. Seriously, this is most definitely not the lightest topic. So what the heck, let’s just go ahead and get ever deeper and darker why don’t we?
HERE COMES THE RECIPE…
Don’t worry, I’m just talking about this Gluten Free Dark Chocolate Cheesecake, that’s all.
You want to know my favorite place to eat? The Cheesecake Factory. I love almost everything there. I don’t think I’ve ever ordered a meal that hasn’t tasted delicious. Are the portions astronomical in size??? Yes, but that just means more yummy leftovers for me.
Of course, aside from the meals, their cheesecakes are amazing. My all time favorites are the dulce de leche and tuxedo cheesecakes. They will have my heart always and forever.
When Braelyn was diagnosed with celiacs, we thought our days of family Cheesecake Factory eating were behind us. But did you know they have a gluten free dark chocolate cheesecake and it is to die for?! It’s the Godiva cheesecake and it is seriously deep dark heaven. I know that’s kind of an oxymoron, but it is seriously the only way to describe it.
So let me recap the layers of this luscious dessert:
- Dense flourless chocolate cake.
- Rich, creamy dark chocolate cheesecake.
- Light and airy chocolate mousse.
- Smooth dark chocolate ganache.
As if those layers aren’t enough in and of themselves, I added swirls of fresh whipped cream and mini chocolate chips because there just wasn’t enough chocolate in this cheesecake already. Kidding. I added the chocolate chips just for looks, but nobody seemed to complain about yet another chocolate component.
This gluten free dark chocolate cheesecake is the perfect dessert to serve at your next gathering. I’m telling you, this cake goes a loooooooong way. You may be tempted to cut only 12-16 pretty slices but it could probably feed up to 20. The cheesecake is so rich that a sliver is plenty enough.
As with all cheesecakes, the best part about this dessert is that it’s make ahead. Make this the night before and check one thing off your list the next day for dinner. Cheesecakes always taste the best after they’ve had a day to settle in the fridge. Just make sure you cool the cake completely before covering and chilling. Otherwise it will hold in too much moisture and the bottom will become soggy.
So tell me, what’s your Easter dessert plans? Are you all about the springtime flavors or are you a chocolate fan all day every day? I still haven’t decided yet, but I wouldn’t put it past me to serve up this gluten free dark chocolate cheesecake alongside some kind of lemon cake. Best of both worlds right there.
YOU MIGHT ALSO ENJOY…
- Gluten Free Oreo Cheesecake Bars
- Gluten Free Banana Split Cheesecake
- Gluten Free Chocolate Peanut Butter Swirl Cheesecake
- Gluten Free Honey Orange Ginger Cheesecake with Blackberry Compote
- Gluten Free Mango Lime Cheesecake Popsicles
- For the crust:
- 6 tablespoons butter, cut into about 4 pieces
- 4 oz. high quality bittersweet chocolate
- ⅔ cup granulated sugar
- ½ cup cocoa powder
- 3 large eggs
- ¼ teaspoon vanilla
- dash of salt
- For the cheesecake:
- 4 packages cream cheese (8 oz. each, 2 lbs. total), room temperature
- ¾ cup sugar
- 4 large eggs, room temperature
- ¾ cup full fat sour cream
- ½ cup cocoa powder
- 1 teaspoon vanilla
- ¼ teaspoon salt
- 6 oz. high quality bittersweet chocolate, melted
- For the mousse:
- 1⅔ cups heavy cream
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 4 egg whites
- ½ cup sugar
- 6 oz. high quality bittersweet chocolate, melted and cooled
- Preheat oven to 350 degrees. Spray a nonstick springform pan with cooking spray. Tightly cover bottom and sides of pan with 4-5 layers of foil so no water can seep through, making sure that your outermost layer is coming up at least ¾" on all sides. Set aside.
- Begin making flourless cake crust. In a microwave safe bowl, heat butter pieces and chocolate together at 50% heat for 1 minute. Remove and stir until smooth. Return to microwave to heat longer if needed. Heat in 15 second increments and stir for at least 30 seconds in between. Set aside.
- In a medium sized mixing bowl, whisk together sugar cocoa powder and salt until no dry clumps are visible. Add eggs and vanilla and whisk until smooth. Add melted chocolate and stir until fully incorporated. Pour into springform pan and smooth top with spatula, making sure the layer is even across the bottom. Place in fridge and chill for at least 15 minutes.
- Begin making cheesecake filling. In a microwave safe mixing bowl (you can use the same one from melting the chocolate for the crust), melt chocolate in microwave at 50% power for 1 minutes. Remove and stir until smooth. Return to microwave for 15 second increments, stirring for at least 30 seconds in between, until chocolate is fully melted. Set aside.
- In a large mixing bowl, beat cream cheese until smooth. Add sugar and beat until fluffy. Add eggs, one at a time, beating for 30 seconds in between each addition, scraping down sides as needed. Add sour cream, cocoa powder, vanilla, and salt and mix until smooth. Pour in melted chocolate and stir until fully incorporated.
- Pour filling over chilled flourless crust. Set on a rimmed baking sheet. Place in oven and carefully pour ½" of water into pan, making sure to not drip on the cheesecake or come higher than the lowest piece of foil to avoid leaking.
- Bake cheesecake at 350 for 60-70 minutes or until cheesecake is slightly wobbly in center and edges look set. Turn oven off, open door slightly, and allow cheesecake to sit in oven for 45 minutes. Remove cheesecake from oven and carefully remove foil from pan. Set on a cooling rack and allow cheesecake to come to room temperature, about 2-3 hours.
- Once cheesecake has cooled, begin making chocolate mousse. Melt chocolate as described above and set aside to cool. In a large bowl, beat cream, vanilla, and salt until stiff peaks form. Set in the fridge to chill. In another large bowl, beat egg whites until soft peaks form. Continue beating and slowly add sugar. Continue beating until stiff peaks form. Add melted chocolate to egg white mixture and fold until almost incorporated. Add whipped cream and fold until completely incorporated. Spoon mousse mixture over cooled cheesecake into an even layer all the way to the edges. Cover and chill for at least 4 hours but preferably overnight.
