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Flourless Chocolate Cake #3 (Gluten-Free)
http://www.celiac.com/articles/588/1/Flourless-Chocolate-Cake-3-Gluten-Free/Page1.html
Scott Adams

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.

 
By Scott Adams
Published on 07/26/1996
 
This recipe comes to us from Diana Brown. 1 lb. high quality bittersweet choc, finely chopped 3

This recipe comes to us from Diana Brown.

1 lb. high quality bittersweet choc, finely chopped
3 oz. high quality unsweetened choc, finely chopped
½ cup + 2 Tablespoons strong brewed coffee
6 large eggs at room temp
¼ cup sugar
1 cup whipping cream, whipped to soft peak (until it dollops nicely and hold its shape when dropped from a spoon)

Preheat oven to 325F. Lightly butter the inside of a 10 inch round cake pan. Line the bottom pan with parchment paper or wax paper. Melt choc with coffee over simmering water bath. Meanwhile whisk together eggs and sugar. Also whisk over water bath until mixture is warm to the touch and sugar is dissolved. Place in mixing bowl and whip until tripled in size, reduce speed and whip for another 2 minutes.

Fold egg mixture into choc mix 1/3 at a time, and then fold in whipped cream in same manner. Transfer to prepared pan and tap the pan lightly on work surface to settle any air pockets. Smooth top.

Place pan in a larger baking pan and put in enough hot water to come ½ way up the sides of the cake pan. Bake for 50-60 minutes releasing any steam in oven about ½ way through. Cake should be somewhat firm in the middle. Turn oven off and let cake cool in oven for 2 hours. Carefully un-mold cake on to serving plate. Cut cake with a hot knife.