Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • 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):
    GliadinX

    Celiac.com Sponsor (A1-M):
    GliadinX

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

Flourless Chocolate Cake

khyricat

Recommended Posts

khyricat Rookie
khyricat
Posted

My sisters friend in elementary school was allergic to wheat (maybe celiac many years ago) and his mom came up with this recipe which we love to use during passover and I think I'm going ot start using year round as a cake recipe...

12 eggs seperated

12 oz chocolate (iuf using bitter or semisweet- add sugar to taste, I don't like it really sweet so oftne use semi sweet chocolate and no sugar)

preheat oven to 300

set up springform (best pan to get it out of in one piece)

beat egg whites until VERY stiff

melt chocolate and gently fold into egg whites (you can fold yolks into chocolate if you need the extra protein and don't mind the cholesterol- I can't have the cholesterol so have proven it works without it over the years)

pour into springform and bake 1 hour or until toothpick comes out clean

typically I ice with chocolate mousse.. but it works well with nothing even

Amie in MI

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):
Little Northern Bakehouse
Food for Life

Celiac.com Sponsor (A8-M):
Little Northern Bakehouse

MySuicidalTurtle Enthusiast
MySuicidalTurtle
Posted

That sounds lovely and I am writing that recipe down!

khyricat Rookie
khyricat
Posted
  • Author

enjoy it.. as long as you have a good strong mixer its quick and easy... and so yummy!

  • 2 weeks later...
midnightlullaby Apprentice
midnightlullaby
Posted

I just made this flourless cake for my friends party last night. It was so good it disapeared in seconds. Here's the recipe I found --

Flourless Chocolate Cake (Scandinavian)

Ingredients:

12 oz / 340 g semi-sweet chocolate (42-52 % cocoa)

5 tablespoons / 1/3 cup butter

5 tablespoons / 1/3 cup milk

5 tablespoons / 1/3 cup finely ground almonds

6 oz /

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):
    Little Northern Bakehouse


  • Member Statistics

    • Total Members
      129,674
    • Most Online (within 30 mins)
      7,748
    Susieq2
    Newest Member
    Susieq2
    Joined
  • Celiac.com Sponsor (A20):
    Daura Damm

  • Forum Statistics

    • Total Topics
      121.2k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):
    GliadinX


  • Celiac.com Sponsor (A21):
    Little Northern Bakehouse


  • Upcoming Events

  • Posts

    • StevieP.
      Cruise and GliadinX

      By StevieP. · Posted

      Thanks so much for that information!! That helps me out alot!!
    • Scott Adams
      Help needed

      By Scott Adams · Posted

      It’s completely understandable to feel confused and anxious—colonoscopy prep can feel overwhelming, especially when you’re already dealing with symptoms like loose stools and elevated inflammation markers (that high calprotectin and CRP definitely warrant further investigation!). Regarding the senna tablets: The warning about avoiding senna with IBD (like Crohn’s or colitis) is typically because it can irritate an already inflamed colon. Since you don’t yet have a confirmed diagnosis—but your brother has colitis—it might be worth calling your gastroenterologist’s office today to clarify if you should skip the senna given your symptoms and family history...
    • Scott Adams
      Wheat Straw Dishes

      By Scott Adams · Posted

      Great question! Wheat straw dishes are typically made from the stalks of wheat plants (which are naturally gluten-free) combined with a binding resin. While the straw itself shouldn’t contain gluten, the safety depends on how the product is processed. Some manufacturers may use wheat-based binders or process the straw in facilities that handle gluten, creating cross-contact risks. To be safe, I’d recommend reaching out to the company directly to ask: 1) If their wheat straw material is tested to confirm it’s free of gluten proteins, and 2) Whether the production line avoids cross-contamination with gluten-containing ingredients. Many brands now cater to gluten-free consumers and will...
    • Scott Adams
      Lost

      By Scott Adams · Posted

      I’m so sorry you’ve been struggling for so long without the answers or relief you deserve. It’s incredibly frustrating to have a celiac diagnosis yet still face debilitating symptoms, especially after decades of strict gluten-free living. Your history of chronic health issues—SIBO, food allergies, recurrent infections, and now potential complications like nerve pain (left leg) and mucosal ulcers—suggests there may be overlapping conditions at play, such as autoimmune comorbidities (e.g., Hashimoto’s, Sjögren’s), nutrient deficiencies, or even refractory celiac disease (though rare). Stanford is an excellent step forward, as their specialists may uncover missed connections. The medical gaslighting...
    • Scott Adams
      Immunologist Referral if IgA Deficient

      By Scott Adams · Posted

      Since you have a confirmed celiac disease diagnosis alongside severe IgA deficiency, consulting an immunologist is a reasonable step to better understand the implications of your immune status. While many IgA-deficient individuals remain asymptomatic, the deficiency can occasionally be linked to increased susceptibility to infections, autoimmune conditions, or other immune-related concerns. An immunologist can assess whether additional monitoring or preventive measures (e.g., vaccinations, infection screening) are warranted. Given your location in Atlanta, academic medical centers like Emory University may have immunologists familiar with IgA deficiency, even if they don’t...
×
×
  • Create New...