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Amazing Flourless Chocolate Cake!
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8 posts in this topic

I made this yesterday, and it's pretty incredible. Warning: It is in no way healthy - it's a very rich and decadent dessert. I made it in cupcake form and put most of them in the freezer (I've read that flourless cakes stay good for up to three months in the freezer).

I have a feeling I'm going to be very popular at wine/dessert parties :)

Enjoy!

cake

1 cup semisweet or bittersweet chocolate chips

1/2 cup (8 tablespoons) unsalted butter

3/4 cup granulated sugar

1/4 teaspoon salt

1 to 2 teaspoons espresso powder, optional

1 teaspoon vanilla extract, optional

3 large eggs

1/2 cup unsweetened cocoa powder, Dutch-process cocoa preferred

glaze

1 cup semisweet or bittersweet chocolate chips

1/2 cup heavy cream

1) Preheat the oven to 375

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Yup, that's good stuff! Sadly, none of mine ever makes it to the freezer because we are oinkers in this house. :lol:

Good idea to make it into cupcakes. How much did you shorten the cook time?

A suggestion. If you use the espresso powder, do not use the vanilla too. They serve the same purpose and using both will alter the taste quite a bit.

Sylvia and I both make this cake regularly ---and it is really rich, isn't it? and, yes, very fattening!! :)

Skylark has posted another flourless cake recipe that has even fewer steps ...but more eggs. It's in here:

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My DH & I love IrishHeart's FCC! I've made 2 this week... I'll have to try this recipe...

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My DH & I love IrishHeart's FCC! I've made 2 this week... I'll have to try this recipe...

sweetie, it's the same one!

2 this week?? are you guys getting fat yet? :lol:

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It is the yummiest! I will only make it when I have to provide a dessert for something. And I have frozen it, too...it's just a bit more dense but freezes well.

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I just ate another cupcake :P I have a feeling this cake may become a problem for me, especially on nights when I come home stressed out, lol. Sometimes a girl just needs her chocolate.

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Agree totally! Sometimes I need chocolate. :)

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Does anyone here use Pamela's Baking Mix?

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    • Hi everyone, I've been reading this forum sporadically and have some questions of my own. I'm in my 40s and was diagnosed with celiac last December by biopsy and blood work after months of tests by my primary and then a gastro. My husband, around the same age as me, was dx'd with stage 4 cancer a month later, so admittedly it's took me longer than I'd have liked to learn about celiac. Now I feel pretty on top of my diet. I mostly make my own food - proteins and veggies, with some certified gluten-free snacks in the mix - and am pretty strict about what I will/won't eat at friend's houses or in restaurants (I prefer to go to dedicated gluten-free kitchens whenever possible). I'm doing okay on the diet, but still getting glutened every so often, usually when I let me guard down outside the home. I also periodically see my primary and a naturopath (who happens to have celiac!), but still, I have many questions if anyone would care to answer:

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      -MOSTLY gluten-free KITCHEN GOOD ENOUGH? My husband is supportive of my diet and mostly eats gluten free meals with me, but we still keep a gluten-y toaster for him and the gluten-y dog food in a corner of the kitchen and he still makes the occasional meal with gluten for himself on his own cookware (ravioli, pizza, mac n cheese, etc). Or sometimes I make eggs/toast and the like for him when he's too sick to move. Otherwise, we're militant about how we cook, which cookware we use, etc. He even has a kitchen nook off our den where he makes sandwiches. But sometimes I wonder if having two separate sponges in our shared-ish main kitchen is enough and I should just banish all gluten whatsoever from the kitchen. I can't be the only one with a mixed kitchen, right? How do you do it if you have a mixed-eating family?

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