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Flourless Chocolate Cake (no Kahlua - Gluten-Free)
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I foundedÂ The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.View all articles by Scott Adams
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
8 ounces whipping cream
2 tablespoons powdered sugar
Preheat oven to 300F degrees. Set aside an un-greased springform pan.
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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