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    Scott Adams

    Flourless Chocolate Kahlua Cake (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

    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



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    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.

    Quickly add vanilla, espresso/coffee, Kahlua and chocolate butter to egg whites and gently fold until smooth. Pour into prepared cake pan and bake on center rack for 40 minutes.

    Remove from oven. Wait 5 minutes and press sides down so the top of cake is even. Cool and refrigerate for 4 hours or until set. Remove cake from pan. Cut with hot knife into 8 pieces. Serve with berries or vanilla ice cream.

    Note: This cake is extremely rich. Do not give overly generous portions. Whipped cream or ice cream cut some of the richness.

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    Instead of flouring the springform, I just used wax paper. The batter tastes like fluffy hot chocolate, and the cake is very rich and delicious. It looks very elegant garnished with powdered sugar, then cut into wedges and served with cool whip and fresh fruit (strawberries, blueberries, raspberries - raspberries taste best with it). A+

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  • About Me

    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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