Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.


  • Celiac.com Sponsor (A1):
    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Flourless Chocolate Cake

ebrbetty

Recommended Posts

ebrbetty Rising Star
ebrbetty
Posted

First bite..I thought I died and went to heaven :D and so easy!!

4 [1oz] squares semisweet chocolate, chopped

1/2 Butter

3/4 C white sugar

1/2 C cocoa powder

3 Eggs beaten

1 tsp Vanilla

1. Preheat oven to 300 degrees. Grease an 8 inch round cake pan. Dust with cocoa powder.

2. In the top of a double boiler over lightly simmering water melt chocolate and butter. Remove from heat, and stir in sugar, cocoa powder, eggs, vanilla. Pour into prepared pan.

3. Bake in preheated oven for 30 min. Let cool in pan 10 min. Slices can be reheated for 20-30 seconds before serving.

Enjoy!!

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


awesomeame Explorer
awesomeame
Posted

what the heck is a double boiler? how abouts if i just melt the chocolate & butter in a normal pan-what's the advantage of this double boiler machine. i don't mind buying one if it's a good "investment." :)

--matt

Lisa Mentor
Lisa
Posted

That's one I will try very soon. Thanks :)

Felidae Enthusiast
Felidae
Posted
what the heck is a double boiler? how abouts if i just melt the chocolate & butter in a normal pan-what's the advantage of this double boiler machine. i don't mind buying one if it's a good "investment." :)

--matt

It is just a pot that sits on another pot (saucepan whatever). The top pot has your chocolate and butter and the bottom pot has water. It is used so that you don't burn the chocolate. You can just set a metal bowl over a pot of water on your stove. But if you are good with heat, some people just stir and remove the pot from the heat element and put it back on often so that it doesn't burn.

ebrbetty Rising Star
ebrbetty
Posted
  • Author

Matt, I put about 2 inches of water in a pot, bring to a boil, turn down to a simmer than I put a larger glass bowl on top of the pot with the chocolate and butter, stir till it melts..don't let the water touch the bottom of the glass bowl and most important..do not get any water in the chocolate or it'll seize [the chocolate] not a good thing!

its really easy! you'll do great!

I ate such a Hugh piece I had to add 30 minutes to my exercise and did 80 extra sit ups, but it was worth it! LOL

awesomeame Explorer
awesomeame
Posted

tried this recipe today in my toaster oven. i melted the chocolate and butter in a "normal" pan, worked fine. thanks for the explanation on the double boiler! ummm, as for taste, i don't think i'll make this again although it's decent-the "yummy brownies," posted the other day taste much better!

--matt

Random Guy Apprentice
Random Guy
Posted

what about microwaving instead of double boiling?

anyone think that will or won't affect the taste?

thanks

rg

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


skoki-mom Explorer
skoki-mom
Posted
what about microwaving instead of double boiling?

anyone think that will or won't affect the taste?

thanks

rg

You can nuke chocolate and butter, but you have to do it in very short increments of time and stir it a lot. If you heat/melt it too quickly, the butter will just clarify and then it's not mixed so well. It is also possible to burn chocolate in the microwave (trust me, I've done it, you think it's not melted because the squares keep their shape until you stir them, oops), so just go really carefully.

jerseyangel Proficient
jerseyangel
Posted

I personally don't melt butter or chocolate in the microwave. They lose flavor that way. Better to just melt it over boiling water--worth it in the finished product.

Felidae Enthusiast
Felidae
Posted
It is also possible to burn chocolate in the microwave (trust me, I've done it, you think it's not melted because the squares keep their shape until you stir them, oops), so just go really carefully.

I have done this too, more than once, oops.

ebrbetty Rising Star
ebrbetty
Posted
  • Author

better off to stick with the way I made it..it really is easy and the cake is better than sex! LOL

Lollie Enthusiast
Lollie
Posted

Absolutely wonderful!!!!!!

This cake is delicious! I made it tonight, mu DH couldn't stay out of it! It was really good! I made one modification: I used bitter sweet chocolate instead of semi sweet, I just prefer the taste! It was really good!

Thanks for sharing the recipe! It now goes down as one of my favorites!

Lollie

ebrbetty Rising Star
ebrbetty
Posted
  • Author
Absolutely wonderful!!!!!!

This cake is delicious! I made it tonight, mu DH couldn't stay out of it! It was really good! I made one modification: I used bitter sweet chocolate instead of semi sweet, I just prefer the taste! It was really good!

Thanks for sharing the recipe! It now goes down as one of my favorites!

Lollie

hi lollie, so happy you liked it as much as we did, my hubby puts cool whip on top of his lol..one of our favorites too

debbielynne Newbie
debbielynne
Posted
First bite..I thought I died and went to heaven :D and so easy!!

4 [1oz] squares semisweet chocolate, chopped

1/2 Butter

3/4 C white sugar

1/2 C cocoa powder

3 Eggs beaten

1 tsp Vanilla

1. Preheat oven to 300 degrees. Grease an 8 inch round cake pan. Dust with cocoa powder.

2. In the top of a double boiler over lightly simmering water melt chocolate and butter. Remove from heat, and stir in sugar, cocoa powder, eggs, vanilla. Pour into prepared pan.

3. Bake in preheated oven for 30 min. Let cool in pan 10 min. Slices can be reheated for 20-30 seconds before serving.

Enjoy!!

Morning!

Just for clarification is it 1/2 cup of butter or 1/2 a cube? Thank you!

Lollie Enthusiast
Lollie
Posted
Morning!

Just for clarification is it 1/2 cup of butter or 1/2 a cube? Thank you!

I used half a cup-1 stick! I don't know if that's the original way it's supposed to be but it worked for me! So good- and I like it just as well cold!

Lollie

jerseyangel Proficient
jerseyangel
Posted

I'm going to have to make this--it sounds so good! And I know my husband will like it, too ;)

ebrbetty Rising Star
ebrbetty
Posted
  • Author

yes, half a cup, sorry about that

Archived

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

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. knitty kitty
      - knitty kitty commented on Scott Adams's article in Multiple Sclerosis and Celiac Disease
      3

      Gluten-Free Diet Linked to Reduced Inflammation and Improved Outcomes in Multiple Sclerosis (+Video)

      I worried at one point on my journey whether I had MS, having many of the symptoms myself. However, my symptoms improved dramatically with high dose thiamine hydrochloride, Benfotiamine, and Thiamine TTFD. Thiamine deficiency symptoms overlap with MS symptoms, including changes on brain MRIs. Thiamine deficiency affected my eyes (light sensitivity),...
    2. trents
      - trents replied to Matthias's topic in Coping with Celiac Disease
      1

      Unexpected gluten exposure risk from cultivated mushrooms

      Welcome to the celiac.com communiuty, @Matthias! Yes, we have been aware that this can be an issue with mushrooms but as long as they are rinsed thoroughly it should not be a problem since the mushrooms don't actually incorporate the gluten into their cellular structure. For the same reason, one needs to be careful when buying aged cheeses and products...
    3. Matthias
      - Matthias posted a topic in Coping with Celiac Disease
      1

      Unexpected gluten exposure risk from cultivated mushrooms

      The one kind of food I had been buying and eating without any worry for hidden gluten were unprocessed veggies. Well, yesterday I discovered yet another pitfall: cultivated mushrooms. I tried some new ones, Shimeji to be precise (used in many asian soup and rice dishes). Later, at home, I was taking a closer look at the product: the mushrooms were growing...
    4. trents
      - trents replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      9

      how much gluten do I need to eat before blood tests?

      I might suggest you consider buckwheat groats. https://www.amazon.com/Anthonys-Organic-Hulled-Buckwheat-Groats/dp/B0D15QDVW7/ref=sr_1_4_pp?crid=GOFG11A8ZUMU&dib=eyJ2IjoiMSJ9.bk-hCrXgLpHqKS8QJnfKJLKbKzm2BS9tIFv3P9HjJ5swL1-02C3V819UZ845_kAwnxTUM8Qa69hKl0DfHAucO827k_rh7ZclIOPtAA9KjvEEYtaeUV06FJQyCoi5dwcfXRt8dx3cJ6ctEn2VIPaaFd0nOye2TkASgSRtdtKgvXEEXknFVYURBjXen...
    5. Scott Adams
      - Scott Adams replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      IBS-D vs Celiac

      What you’re describing really does not read like typical IBS-D. The dramatic, rapid normalization of stool frequency and form after removing wheat, along with improved tolerance of legumes and plant foods, is a classic pattern seen in gluten-driven disease rather than functional IBS. IBS usually worsens with fiber and beans, not improves. The fact that y...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,329
    • Most Online (within 30 mins)
      7,748
    Jane02
    Newest Member
    Jane02
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Hello, I'm very discouraged. I've been trying to find a safe vitamin mineral supplement brand for months and am tired of testing one after the other and experiencing my typical 'glutening' reactions. I'm really feeling the nutritional deficiencies set in. I'm doing the best I can to get these nutrients from my food, although it's impossible for me to intake enough vitamin D as I can't have dairy and have insufficient sun exposure in the northern hemisphere. I've tried B Complex from Country Life (certified gluten-free) - horrible reaction. I've tried Metagenics vitamin D tab (certified glute-free) - bad reaction. I've tried liquid vitamin D Thorne and D Drops - reactions were mild since I tried a drop of a drop. I understand there could be other things I'm reacting to in my diet, although my diet/intake is pretty consistent with minimal variables so I do think it's something in these supplements. I understand I could be reacting to the active ingredient vitamin/mineral itself or even the filler ingredients. I tried the vitamin D drops since the only filler ingredient is coconut oil, in some brands, which I know I can tolerate really well on its own - I cook with coconut oil frequently and have no 'glutening' reactions at all. Perhaps I'm reacting to the vitamin D itself, although I eat fatty fish every few days, an entire fillet with no 'glutening' reactions, which contains anywhere between 400-600 IU per fillet so I shouldn't be sensitive to vitamin D. All this to say, I'm desperately looking for at least a safe vitamin D supplement. Does anyone know of a safe vitamin D supplement brand? I'd love to know if there are any supplement brands that have absolutely no gluten (especially in flour form) in their facilities. I've heard of Kirkman having no grains in their facility - I may try this brand. Has anyone reacted to this brand?   
    • trents
      Unexpected gluten exposure risk from cultivated mushrooms

      By trents · Posted

      Welcome to the celiac.com communiuty, @Matthias! Yes, we have been aware that this can be an issue with mushrooms but as long as they are rinsed thoroughly it should not be a problem since the mushrooms don't actually incorporate the gluten into their cellular structure. For the same reason, one needs to be careful when buying aged cheeses and products containing yeast because of the fact that they are sometimes cultured on gluten-containing substrate.
    • Matthias
      Unexpected gluten exposure risk from cultivated mushrooms

      By Matthias · Posted

      The one kind of food I had been buying and eating without any worry for hidden gluten were unprocessed veggies. Well, yesterday I discovered yet another pitfall: cultivated mushrooms. I tried some new ones, Shimeji to be precise (used in many asian soup and rice dishes). Later, at home, I was taking a closer look at the product: the mushrooms were growing from a visible layer of shredded cereals that had not been removed. After a quick web research I learned that these mushrooms are commonly cultivated on a cereal-based medium like wheat bran. I hope that info his helpful to someone.
    • trents
      how much gluten do I need to eat before blood tests?

      By trents · Posted

      I might suggest you consider buckwheat groats. https://www.amazon.com/Anthonys-Organic-Hulled-Buckwheat-Groats/dp/B0D15QDVW7/ref=sr_1_4_pp?crid=GOFG11A8ZUMU&dib=eyJ2IjoiMSJ9.bk-hCrXgLpHqKS8QJnfKJLKbKzm2BS9tIFv3P9HjJ5swL1-02C3V819UZ845_kAwnxTUM8Qa69hKl0DfHAucO827k_rh7ZclIOPtAA9KjvEEYtaeUV06FJQyCoi5dwcfXRt8dx3cJ6ctEn2VIPaaFd0nOye2TkASgSRtdtKgvXEEXknFVYURBjXen1Nc7EtAlJyJbU8EhB89ElCGFPRavEQkTFHv9V2Zh1EMAPRno7UajBpLCQ-1JfC5jKUyzfgsf7jN5L6yfZSgjhnwEbg6KKwWrKeghga8W_CAhEEw9N0.eDBrhYWsjgEFud6ZE03iun0-AEaGfNS1q4ILLjZz7Fs&dib_tag=se&keywords=buckwheat%2Bgroats&qid=1769980587&s=grocery&sprefix=buchwheat%2Bgroats%2Cgrocery%2C249&sr=1-4&th=1 Takes about 10 minutes to cook. Incidentally, I don't like quinoa either. Reminds me and smells to me like wet grass seed. When its not washed before cooking it makes me ill because of saponins in the seed coat. Yes, it can be difficult to get much dietary calcium without dairy. But in many cases, it's not the amount of calcium in the diet that is the problem but the poor uptake of it. And too much calcium supplementation can interfere with the absorption of vitamins and minerals in general because it raises gut pH.
    • Scott Adams
      IBS-D vs Celiac

      By Scott Adams · Posted

      What you’re describing really does not read like typical IBS-D. The dramatic, rapid normalization of stool frequency and form after removing wheat, along with improved tolerance of legumes and plant foods, is a classic pattern seen in gluten-driven disease rather than functional IBS. IBS usually worsens with fiber and beans, not improves. The fact that you carry HLA-DQ2.2 means celiac disease is absolutely possible, even if it’s less common than DQ2.5, and many people with DQ2.2 present later and are under-diagnosed. Your hesitation to reintroduce gluten is completely understandable — quality of life matters — and many people in your position choose to remain strictly gluten-free and treat it as medically necessary even without formal biopsy confirmation. If and when you’re ready, a physician can help you weigh options like limited gluten challenge, serology history, or documentation as “probable celiac.” What’s clear is that this wasn’t just random IBS — you identified the trigger, and your body has been very consistent in its response.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.