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    Scott Adams

    Chocolate & Hazelnut Cake (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.

    250 grams gluten-free dark chocolate
    125 grams butter
    110 grams caster sugar
    ¼ cup strong fresh coffee (can omit if you dont like coffee - add a flavoring e.g. vanilla essence/almond essence)
    4 eggs separated
    125 grams hazelnuts (ground)

    Icing sugar to sprinkle over cake. Can serve with thick cream, or cover with melted chocolate.



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    Combine chocolate, butter, sugar & Coffee in saucepan and stir over LOW heat until dissolved. Remove from heat and stir in egg yolks and nuts. Whisk egg whites until firm and fold gently into chocolate mixture. Pour into a buttered 20cm baking pan. Bake for 1 hour (or until the skewer comes out clean) at 170C.

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  • About Me

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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