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    Scott Adams

    Flourless Chocolate Cake (no Kahlua - Gluten-Free)

    Scott Adams
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    ½ cup espresso (or very strong coffee)
    ¼ teaspoon salt
    1 tablespoon baking powder
    ¾ cup white sugar
    18 ounces chocolate
    1 cup unsalted butter
    6 eggs
    8 ounces whipping cream
    2 tablespoons powdered sugar

    Preheat oven to 300F degrees. Set aside an un-greased springform pan.



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    Add espresso, salt, sugar and baking powder. Stir until completely dissolved and set aside. In microwave oven melt the chocolate, checking for doneness every 30 seconds. Cut the butter into pieces and beat it into chocolate, one piece at a time. Beat in the hot sugar-water. Slowly beat in eggs, one at a time.

    Pour the batter in pan and bake cake at 300F degrees for 45 minutes. The center will still look wet; it will also be a little fallen.

    As the cake cools, whip whipping cream with powdered sugar. Optional: Add some coffee-flavored syrup or cocoa a little vanilla extract.

    Spread whipped cream to a half-inch depth in the center of the cake where it has fallen. Chill cake overnight in pan. Serve cold and dont forget to share with your friends.

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    Celiac.com's Founder and CEO, Scott 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. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.


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    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