Celiac.com Sponsor (A1):



Celiac.com Sponsor (A1-m):


  • You've found your Celiac Tribe! Join our like-minded, private community and share your story, get encouragement and connect with others.

    💬

    • Sign In
    • Sign Up
  • Record is Archived

    This article is now archived and is closed to further replies.

    Scott Adams

    Flourless Chocolate Cake (Gluten-Free)

    Scott Adams
    0
    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Judy Ritchie.

    1 cup sliced or slivered almonds, toasted
    1 tablespoon + 1 cup sugar, divided
    ¾ cup(1-½ sticks) butter
    ½ cup cocoa
    5 eggs, separated
    1/8 teaspoon salt
    Additional sliced almonds
    Apple slices
    Honey preheat oven 375F



    Celiac.com Sponsor (A12):






    Celiac.com Sponsor (A12-m):




    Place toasted almonds and l T sugar in the bowl of food processor. Process to a fine grind and set aside. Melt the butter, stir in the cocoa and cool.

    Meanwhile, in a large bowl beat the egg yolks with ¾ C sugar until pale yellow in color. Add cocoa mixture and salt. Mix well. Add ground almonds. In a separate bowl, beat egg whites until foamy. Gradually add remaining l/4 C sugar, beating until whites are stiff, but not dry. Add about l/4 of the egg whites to chocolate mixture and stir to blend. Gradually fold in remaining egg whites.

    Pour into prepared, greased 10 tube pan. Bake 40-45 minutes or until set. Remove from oven and cool for 10 minutes. Un-mold and remove bottom.

    Cool completely. When ready to serve, decorate with apple slices and almonds and drizzle with honey. Serves 12.

    Nutritional info per serving: 380 calories, 9g protein, 31g carbohydrates 24g fat, 110 mg cholesterol, 150g sodium

    Edited by Scott Adams

    0

    User Feedback

    Recommended Comments

    There are no comments to display.



    Guest
    This is now closed for further comments

  • 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.


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-m):




  • Related Articles

    Scott Adams
    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 a...

    Scott Adams
    This recipe comes to us from Chris Silker.
    4 ounces gluten-free bittersweet chocolate
    ½ cup gluten-free butter or margarine
    ¾ cup sugar
    3 eggs, lightly beaten
    ½ cup unsweetened cocoa
    Grease a 7- or 8-inch spring form pan or round pan. Line bottom with a circle of wax or parchment paper and grease paper.
    Break chocolate into pieces and put with butter or margarine into a microwave-safe bowl that will be big enough to ultimately hold all the ingredients. Cover bowl with plastic wrap and microwave until chocolate and butter are melted, being careful not to burn them! In my microwave, it takes no more than a minute and a ha...

    Scott Adams
    This recipe comes to us from Lin Goldkrantz. Ingredients:
    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
    Directions:
    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.<...

    Sarah Lukemire
    This flourless gluten-free chocolate cake recipe will impress you and your guests! Easy and delicious, you cannot go wrong with this recipe!
    Ingredients
    1 package Chocolate Candiquick (16 oz.) 1 cup plus 3 tablespoons butter 1/2 cup sugar 6 eggs 1 cup unsweetened cocoa powder 1 tablespoon milk 1 tablespoon honey 1/4 teaspoon vanilla extract (gluten-free)
    Directions for cake:
     
    Preheat over to 375 degrees F. Spray a 9-inch (or 12″) spring form pan with nonstick cooking spray, then line the bottom with a circle of parchment paper. Spray the ...