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    Scott Adams

    One-Bowl Flourless Chocolate 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 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



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    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 half.

    Remove from microwave. Stir until chocolate and butter are well mixed. Add sugar and mix well. Add eggs and mix well. Sift cocoa onto mix and stir until just mixed.

    Put in greased pan. Bake at 375F for 25 minutes or until top has formed a thin crust. Cool cake for 5 minutes, then invert onto a plate.

    Topping options after cake has cooled:

    • Perhaps a chocolate glaze (havent tried one on it)
    • Sift some unsweetened cocoa or sweet ground chocolate onto cake, then sprinkle with cinnamon
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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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