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


khyricat

Recommended Posts

khyricat Rookie

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):



Celiac.com Sponsor (A8-M):



MySuicidalTurtle Enthusiast

That sounds lovely and I am writing that recipe down!

khyricat Rookie

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

  • 2 weeks later...
midnightlullaby Apprentice

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.

  • 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. 0

      Penobscot Bay, Maine: Nurturing Gluten-Free Wellness Retreat with expert celiac dietitian, Melinda Dennis

    2. - Scott Adams replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      6

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

    3. - Jane02 replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      6

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

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,326
    • Most Online (within 30 mins)
      7,748

    PattyPagnanelli
    Newest Member
    PattyPagnanelli
    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

    • Scott Adams
      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
    • trents
    • Jane02
      Thanks @Scott Adams. Do you know if Kirkland Signature supplements share facility and production lines with other products containing gluten?  I'm worried that I'll react to this brand just like I did with other gluten-free labelled supplement brands. 
    • Matthias
    • Scott Adams
      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
×
×
  • 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.