Recipes and Cooking Gluten Free Glazed Chocolate Cake By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on January 10, 2022 Print Share Share Tweet Pin Email Photo: Karla Conrad Prep Time: 30 mins Stand Time: 30 mins Bake Time: 20 mins Total Time: 30 mins Servings: 8 Yield: 8 wedges Jump to Nutrition Facts Ingredients 2 egg whites* ½ cup milk 2 tablespoon unsweetened cocoa powder 1 tablespoon butter 2 ounce sweet baking chocolate, chopped Brown rice flour ⅔ cup brown rice flour ¼ cup sugar ½ teaspoon gluten-free baking powder ⅛ teaspoon baking soda ⅛ teaspoon salt ¼ cup sugar 1 recipe Coconut-Pecan Glaze or Sour Cream Glaze Coconut-Pecan Glaze 1 egg yolk ¼ cup sugar 1 teaspoon gluten-free cornstarch ⅔ cup coconut water ⅓ cup flaked or shredded coconut ¼ cup chopped toasted pecans 1 teaspoon gluten-free vanilla Sour Cream Glaze ½ cup sour cream ¼ cup powdered sugar ½ teaspoon gluten-free vanilla Directions In a medium mixing bowl allow egg whites to stand at room temperature for 30 minutes. Meanwhile, in a small saucepan combine milk, cocoa powder, and butter. Heat over medium heat just until boiling, whisking constantly. Remove from heat. Add baking chocolate, whisking until smooth. Cool to room temperature. Preheat oven to 350°F. Grease an 8x1 1/2- or 9x1 1/2-inch round baking pan. Line the bottom of the pan with parchment paper or waxed paper; grease paper. Flour pan using brown rice flour; set aside. In a medium bowl stir together the 2/3 cup brown rice flour, 1/4 cup sugar, the baking powder, baking soda, and salt. Add cooled chocolate mixture to flour mixture, stirring until well mixed (batter will be thick). Set aside. Beat egg whites with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add 1/4 cup sugar, about 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight). Gently fold one-third of the beaten egg whites into the chocolate-flour mixture. Fold in the remaining beaten egg whites just until combined. Spread batter in prepared baking pan. Bake for 20 to 25 minutes or until top springs back when lightly touched. Cool in pan on wire rack for 10 minutes. Remove cake from pan. Remove and discard parchment paper. Cool completely. Top with Coconut-Pecan Glaze or Sour Cream Glaze. Coconut-Pecan Glaze Lightly beat egg yolk; set aside. In a small saucepan combine sugar and cornstarch. Add coconut water. Cook and stir over medium heat until thickened and bubbly. Gradually whisk half of the coconut water mixture into the lightly beaten egg yolk. Stir egg yolk mixture into the remaining coconut water mixture in saucepan. Cook and stir over medium heat until mixture comes to a gentle boil; cook and stir for 2 minutes more. Remove from heat. Stir in coconut, pecans, and vanilla. Cool completely. Sour Cream Glaze In a small bowl stir together sour cream, powdered sugar, and 1vanilla until smooth. *Tip: If desired, reserve 1 egg yolk for Coconut-Pecan Glaze. Print Nutrition Facts (per serving) 237 Calories 8g Fat 39g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 237 % Daily Value * Total Fat 8g 10% Saturated Fat 4g 20% Cholesterol 28mg 9% Sodium 153mg 7% Total Carbohydrate 39g 14% Total Sugars 26g Protein 4g Vitamin C 0.5mg 3% Calcium 50mg 4% Iron 1.2mg 6% Potassium 176mg 4% Folate, total 8.4mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.