Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

Flourless Chocolate Cake
0

29 posts in this topic

I made this cake and my friends loved it (and wanted the recipe). It's so easy and better than one I made a couple of years ago. I didn't have espresso powder but added a teaspoon of vanilla instead. I used regular Hershey's cocoa powder. Nice thing is that I always have the ingredients on hand except the cream. I refrigerated it overnight and it makes 12 servings (all from an 8" round cake pan). I think it would be good garnished with fresh raspberries.

Flourless Chocolate Cake

0

Share this post


Link to post
Share on other sites


Ads by Google:

I made this cake and my friends loved it (and wanted the recipe). It's so easy and better than one I made a couple of years ago. I didn't have espresso powder but added a teaspoon of vanilla instead. I used regular Hershey's cocoa powder. Nice thing is that I always have the ingredients on hand except the cream. I refrigerated it overnight and it makes 12 servings (all from an 8" round cake pan). I think it would be good garnished with fresh raspberries.

Flourless Chocolate Cake

That looks wonderful, Sylvia! I made one end of Dec. that came out more like a flourless choc. brownie. It was fabulous. Yours looks like a real cake :)

0

Share this post


Link to post
Share on other sites

That looks wonderful, Sylvia! I made one end of Dec. that came out more like a flourless choc. brownie. It was fabulous. Yours looks like a real cake :)

It was good and also rich...but a flourless chocolate brownie sounds good, too!

Well, chocolate anything is good. :D

0

Share this post


Link to post
Share on other sites

omg! thanku! that looks DELISH.. i will definitely make it :P

0

Share this post


Link to post
Share on other sites

I made this cake and my friends loved it (and wanted the recipe). It's so easy and better than one I made a couple of years ago. I didn't have espresso powder but added a teaspoon of vanilla instead. I used regular Hershey's cocoa powder. Nice thing is that I always have the ingredients on hand except the cream. I refrigerated it overnight and it makes 12 servings (all from an 8" round cake pan). I think it would be good garnished with fresh raspberries.

Flourless Chocolate Cake

-------------------------

If you don't have espresso powder I think instant coffee will work. It looks so good that I am going to make it this week.

0

Share this post


Link to post
Share on other sites




Thanks for posting! Looks great, I can't wait to make this.

0

Share this post


Link to post
Share on other sites

I told my daughter about this recipe (she also has celiac) and she's going to make it for her hubby's birthday in March. It's nice that something that tastes so good is also gluten-free.

I don't see why instant coffee wouldn't work instead of espresso...I don't have any of that either and didn't feel like buying something I had no use for otherwise.

0

Share this post


Link to post
Share on other sites

That looks utterly sinful, Sylvia. I bookmarked the page of course! :P

0

Share this post


Link to post
Share on other sites

I think this cake will even impress my mother in law!

Angie.

0

Share this post


Link to post
Share on other sites

Ooh--that looks fab! I'm definitely trying it--it kinda looks like it would taste like PF Changs Chocolate Dome. :D

0

Share this post


Link to post
Share on other sites

This looks wonderful! Thank you!

0

Share this post


Link to post
Share on other sites

This sounds great and I have been dieing for something like this, but I can not do dairy what would I use for the heavy cream.

0

Share this post


Link to post
Share on other sites

This sounds great and I have been dieing for something like this, but I can not do dairy what would I use for the heavy cream.

Hmmm...don't know. What about the rest of the ingredients (chocolate)? I guess you could probably substitute Earth Balance for the butter.

For the topping, how about a raspberry sauce with fresh raspberries as a garnish? Or "ice cream"...like So Delicious or possibly a dairy-free whipped topping?

0

Share this post


Link to post
Share on other sites

This sounds great and I have been dieing for something like this, but I can not do dairy what would I use for the heavy cream.

I would think you could use any milk sub like almond milk, maybe? I'd start with a little less than the recipe calls for and see how it thickens.

0

Share this post


Link to post
Share on other sites

if any of u guys are still checking this- i wanted to share with u i recently made this:

http://glutenfreegoddess.blogspot.com/2011/03/karinas-chocolate-truffle-cake.html

and it was DELISHHHHHHHHHH

i only altered slightly- i added a heaping tsp of maple syrup, and i sprinkled powdered sugar on top instead of cocoa powder.

YUMMMMM :P

0

Share this post


Link to post
Share on other sites

if any of u guys are still checking this- i wanted to share with u i recently made this:

http://glutenfreegoddess.blogspot.com/2011/03/karinas-chocolate-truffle-cake.html

and it was DELISHHHHHHHHHH

i only altered slightly- i added a heaping tsp of maple syrup, and i sprinkled powdered sugar on top instead of cocoa powder.

YUMMMMM :P

I find her recipes to be amongst the best in my opinion. Some of her recipes are a little different from the usual boring dull themes which is sooooooo refreshing.

Try her coconut layer cake, too - it is brilliant! :)

1

Share this post


Link to post
Share on other sites

I'm not a baker, but I would love to make this cake (the Flourless Chocolate Cake first mentioned in this thread) to carry with me and have at my son's wedding, and also at the Rehearsal dinner. Do you think that this cake would freeze well? Thanks.

0

Share this post


Link to post
Share on other sites

I'm not a baker, but I would love to make this cake (the Flourless Chocolate Cake first mentioned in this thread) to carry with me and have at my son's wedding, and also at the Rehearsal dinner. Do you think that this cake would freeze well? Thanks.

Here is an even fancier one Ive been making for passover every year. It is a huge hit and freezes well. Once chilled I place wax paper over the top. Place the cake on a cakeboard with doily, wrap in foil and place in a 2 gallon ziploc bag. I make it every year, freeze it and then cart it 200 miles to the inlaws in a cooler and it is always a hit. To dress it up even more, melt some white chocolate and drizzle over the top. The white against the very dark chocolate is a beautiful presentation.

Flourless Chocolate Cake

from the William Sonoma guide to Good cooking

10 oz. bittersweet chocolate, chopped

3/4 cup butter cut into pieces

2 tsp. vanilla extract

5 eggs, at room temperature

1 cup sugar

Position a rack in the middle of the oven and preheat to 3500F. Butter a 9

0

Share this post


Link to post
Share on other sites

I'm not a baker, but I would love to make this cake (the Flourless Chocolate Cake first mentioned in this thread) to carry with me and have at my son's wedding, and also at the Rehearsal dinner. Do you think that this cake would freeze well? Thanks.

I've never frozen it as it didn't last that long. It is by far the easiet Flourless Chocolate Cake recipe I've used. I will be making it for Easter but know I won't have any left to test freeze it.

When is the wedding? Can you possibly make one and test it (or freeze a few pieces)? Or send an email to bakers@kingarthurflour.com and I'm sure you'll get a response.

0

Share this post


Link to post
Share on other sites

I've never frozen it as it didn't last that long. It is by far the easiet Flourless Chocolate Cake recipe I've used. I will be making it for Easter but know I won't have any left to test freeze it.

When is the wedding? Can you possibly make one and test it (or freeze a few pieces)? Or send an email to bakers@kingarthurflour.com and I'm sure you'll get a response.

Thank you both for your response. The wedding is May 7th, and it's about 3 hrs. from where we live. I know that there will be little to nothing there that I will be able to eat (at the Reception), so I'm trying to plan ahead(meals, etc.). I'm still very new to all this; not quit 3 months since diagnosis. We will be there for 3 nts. and staying in a hotel. Do any of you have suggestions on how to plan for breakfast, lunch and dinner in this situation? I contacted several restaurants yesterday by e-mail, but have yet to hear from any of them. The wedding is in New Bern,NC, so not many choices on places to eat; however, they do have an Outback. I'm normally a healthy eater, have to be due to Insulin Resistance and on meds.

I don't usually eat many desserts, but I would like to have a little something at the Rehearsal dinner, and at the wedding. I'm going to make a test cake today, so I will defininately freeze a few slices and see how that works. Thanks so much for the replies and for your help with these additional questions. It is greatly appreciated.

0

Share this post


Link to post
Share on other sites

Here is the response from King Arthur Flour regarding freezing the Flourless Chocolate Cake:

Thank you for your email. Yes flourless chocolate cake can be frozen.

However the texture changes dramatically. The defrosted cake will be

much firmer and dense in texture.

Please contact me if I may be of further assistance.

Regards,

Frank | the baker's hot line | bakers@kingarthurflour.com | 800 827 6836

0

Share this post


Link to post
Share on other sites

Thank you for your email. Yes flourless chocolate cake can be frozen.

However the texture changes dramatically. The defrosted cake will be

much firmer and dense in texture.

Resulting in . . . ? . . . Fudge? . . . Fudge is good :P

0

Share this post


Link to post
Share on other sites

Thank you both for your response. The wedding is May 7th, and it's about 3 hrs. from where we live. I know that there will be little to nothing there that I will be able to eat (at the Reception), so I'm trying to plan ahead(meals, etc.). I'm still very new to all this; not quit 3 months since diagnosis. We will be there for 3 nts. and staying in a hotel. Do any of you have suggestions on how to plan for breakfast, lunch and dinner in this situation? I contacted several restaurants yesterday by e-mail, but have yet to hear from any of them. The wedding is in New Bern,NC, so not many choices on places to eat; however, they do have an Outback. I'm normally a healthy eater, have to be due to Insulin Resistance and on meds.

I don't usually eat many desserts, but I would like to have a little something at the Rehearsal dinner, and at the wedding. I'm going to make a test cake today, so I will defininately freeze a few slices and see how that works. Thanks so much for the replies and for your help with these additional questions. It is greatly appreciated.

That's not too bad a drive then. For where to eat, why don't you post a message under the Gluten-Free Travel section asking about restaurants in Bern, NC. You might get some response there from people who are not reading this thread.

Let us know how the cake turns out. I chilled mine in the fridge overnight before tasting it the next day. My friends are still talking about that cake...two months after I served it. I can't say that about some of the other gluten-free desserts I've made. :unsure:

Here is the response from King Arthur Flour regarding freezing the Flourless Chocolate Cake:

Thank you for your email. Yes flourless chocolate cake can be frozen.

However the texture changes dramatically. The defrosted cake will be

much firmer and dense in texture.

Please contact me if I may be of further assistance.

Regards,

Frank | the baker's hot line | bakers@kingarthurflour.com | 800 827 6836

Hmmm...dense. Wonder if that means just 'more yummy'. There is no flour in it so I guess only the eggs, sugar, chocolate and cocoa add the structure. You'll have to let us know what it's like after it's been frozen. Now I'm hungry for it. Will have to wait until Sunday.

0

Share this post


Link to post
Share on other sites

I'm going to make a test cake today, so I will defininately freeze a few slices and see how that works.

So how did the cake turn out? And did it freeze well? Inquiring minds want to know. :D

0

Share this post


Link to post
Share on other sites

Sorry, I don't get to check this site very often. My mom has been having heart problems, so I have to take her to her doctor's appointments.

The cake turned out well, however, VERY rich for someone who doesn't eat a lot of sweets! I froze the majority of the cake, but haven't checked to see how it tastes afterwards. I'll let you know when I do. Thanks so much for the help.

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      103,662
    • Total Posts
      918,516
  • Topics

  • Posts

    • Celiac - Not yet diagnosed but feel like I'm dying.
      Hi Dylan I just wanted to join SLLRunner in welcoming you to the forum and yes, do ask to be tested for Celiac and Chrons. My nutritionalist told me that celiac disease is a great mimicker of many illnesses which I think must make a doctor's job all the harder when it comes to diagnosis.  For many of us it took us  a long time to get a diagnosis - for about eight years before my own diagnosis I had ulcers,  odd migraines and hallucinations on waking, anxiety, elevated blood protein but no obvious cause for it, anemia, numb hands and arms in the mornings, and eventually the abdominal pain and severe diarrhea. It was all scary stuff but  it was only when I got the last two symptoms, for six weeks, that I was tested for celiac disease (for the protocol here in the UK is that if you have a new gastric symptom for more than six weeks you should have further investigations).  I still wonder if I hadn't had that gastric pain and diarrhea whether my doctors would have even thought it was celiac related? After all you have been through it is not surprising that you are feeling depressed.  A lot of people feel very depressed and anxious before their diagnosis.  You are doing the right thing seeing a new doctor, and hopefully you are just around the corner from getting some long awaited answers.   Keep us posted.  You will find  some great advice here and support during your journey.  All the very best.
    • Costco
      This forum post came up when I Google searched Kirkland Dish Soap. I called them today and they said there is no gluten in the dish soap. Janis 
    • Food tolerance issues post-diagnosis
      In light of the studies that found some probiotics that are labeled gluten-free yet tested over 20ppm I wouldn't touch them. Now those would be the powder or pill forms. Yogurt is not affected by that. Since you don't have a problem with dairy then I would say eat some yogurt every day. I like Chobani Greek because it has more kinds of cultures. Remember now that powder or pill forms of probiotics do not come under the gluten-free labeling law. The same for OTC & prescription meds. You need to check every single one of those. There are a few online sites where you can check things like that or ask here but as far as prescription meds -- call the manufacturer EVERY TIME. I also wanted to tell you in case you didn't already know that since celiac is genetic and can present at ANY age then all your first degree relatives need to be tested every 2 years in the absence of symptoms and immediately if symptoms present between the 2 year periods. As far as the digestive enzymes go, I tried Digest Gold for a short time & it really didn't seem to do anything for me however I will say I had a lot of issues going on at the time so I might not know if they helped or not. I decided to quit them in order to take that out of the equation so I could try to pin down what was causing me distress. The fewer things in the mix you know. I have heard people report the same as your consultant said. Some say they helped & some say they didn't. Remember Jammy, you're just in the beginning stages. I KNOW you want to heal & heal FAST. Been there, done that! It's like this: you didn't get sick overnight & you're not going to heal overnight. Patience is the watchword here. It's hard I know! You just want to get on with your life. We can all relate.  Again, I'm going to say to eat foods easy on your gut. WELL cooked foods. No raw carrots, coconut, nuts & stuff like that. Easier on your gut would be nut butters.... peanut butter, cashew butter, almond butter etc.... It's sort of like being a baby ---  soft, easy to digest foods. Bone broth is a great healer for you gut & extremely nutritious as well as being easy on the digestion. Here's just one recipe: http://wellnessmama.com/5888/how-to-make-bone-broth/
    • Food tolerance issues post-diagnosis
      Thanks for the tip! Will try that out in the next few days. By the way, has anyone had any joy with probiotics or digestive enzymes in terms of symptom relief/speeding up the healing process? I asked my consultant about this when I saw him last week and he said that some people find them beneficial while others don't, but obviously I'm keen to try anything that may help, with uncomfortable fullness/bloating/gas still being my main issue  - is it worth giving them a go?
    • Are The Following Gluten-free?
      I realize that this is an old thread but I would just like to say something about label reading. Just because a product says gluten free on the label doesn't mean that you don't have to read any further and can have complete trust in the product.  There are a lot of products that state that they are gluten free on the package and then you find out that they are processed in plants that also produce wheat products. If you are super sensitive, you need to know that information. I am afraid that there is no escaping reading labels in supermarkets unless you know that the company makes it's products in a truly gluten free environment (even then you should read labels because ingredients can and do change, even in products made in gluten free facilities), It's a pain to stand there and read labels but if you are super sensitive, you might just have to do that. For example, I am gluten and lactose intolerant but also sensitive to nuts and sesame. While it may be fine for other gluten intolerant people to eat something that's labeled gluten free which is produced in a gluten free facility that also processes nuts, for me it is not.. 
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

    • celiac sharon  »  cyclinglady

      Hello cycling lady, have you noticed my picture is showing up as you?  Have no idea why but it's rather disconcerting to see my picture and your words 😉  Do you know how to fix it?  You seem to have far more experience with this board than I do
      · 1 reply
    • Larry Gessner  »  cyclinglady

      Hi There, I don't know if there is a place for videos in the forum. I just watched "The Truth About Gluten" I think it is a good video. I would like to share it somewhere but don't know where it should go. Any help would be greatly appreciated.
      Here is the link if you have never watched it.
      https://youtu.be/IU6jVEwpjnE Thank You,
      Larry
      · 2 replies
    • ChiaChick  »  Peaceflower

      Hi Peaceflower, Just wanted to say thank you for the chat.
      · 0 replies
  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      60,751
    • Most Online
      1,763

    Newest Member
    The sweet cheeks
    Joined