In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.
In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.
I am also co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.
7 extra large egg whites
1 cup sugar
½ pounds unsalted butter, cut into small pieces
½ pound European bittersweet chocolate, broken into small pieces.
1 tablespoon pure vanilla extract
1 tablespoon espresso (I use strong instant coffee already mixed with water and cooled)
3 tablespoons Kahlua
Preheat oven to 300F. Grease and flour a 10 inch spring form pan.
Place egg whites and sugar in a mixing bowl and whip into firm peaks.
Melt butter over medium heat and add chocolate, stirring till smooth....I do this on low setting in microwave.
Quickly add vanilla, espresso/coffee, Kahlua and chocolate butter to egg whites and gently fold until smooth. Pour into prepared cake pan and bake on center rack for 40 minutes.
Remove from oven. Wait 5 minutes and press sides down so the top of cake is even. Cool and refrigerate for 4 hours or until set. Remove cake from pan. Cut with hot knife into 8 pieces. Serve with berries or vanilla ice cream.
Note: This cake is extremely rich. Do not give overly generous portions. Whipped cream or ice cream cut some of the richness.