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Flourless Chocolate Cake


alamaz

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alamaz Collaborator

I had my first gluten-free dinner party and made this Flourless Chocolate cake for dessert. The best comment was "This isn't from a store? It tastes so good like it would be from a bakery or something"

I found it on the whole foods website and used ghiradelli chocolate and coco powder. it was very easy to make also which i was surprised at.

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TinkerbellSwt Collaborator

ohhh, perfect! my sons birthday is tomorrow.. and I am making a flourless choc cake.. I will use this recipe. I am using a raspberry drizzle though, LOVE the sooo chocolately flavor with the raspberry, absolutlely decadent!!

TinkerbellSwt Collaborator

I made this cake today, and everyone loved it!! raved over it... I didnt do the glaze though, I put confectioners sugar on top with a raspberry sauce.. more than half the cake was eaten by four people! Colin loved it too.. a bit rich for him, but he enjoyed eating and then playing in it!

alamaz Collaborator

It's a great recipe! A good chocolate fix that's for sure! How did you make a raspberry glaze? That sounds really good and might make it not so chocolatey.....

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    • Stegosaurus
      i used to get cold sores frequently before I went gluten free.  Then I only got them when stressed.  Then I cured my gut dysbiosis, and haven't had one in 20 years.
    • Aretaeus Cappadocia
      To me, this bread is pretty special. The first time I tried adapting it I used a commercial gluten-free flour blend and it was good, but when I experimented using individual flours I tried the almond flour and it took it from good to special. I add walnuts or pecans to a lot of my desert bread recipes but I haven't tried nuts with this one. I would guess that adding either of them would result in the whole being less than the sum of the parts because the almond and other nut flavors would be competing. I wouldn't want to add almonds because of the texture. But you never know until you try. Have not tried cinnamon in this recipe. I imagine it would work. As I modified this recipe from the original, I reduced the sugar. The posted recipe is what I currently use. You are right that the pears bring a little sweetness to it.
    • Aretaeus Cappadocia
      It's kind of funny that before my celiac diagnosis I did a lot more "functional eating" where I just needed a meal and wasn't so worried about how interesting/delicious it was, just needed to eat something. After my diagnosis I've become a dedicated cook and I am very tuned into flavor and novelty. In answer to your question, I find the recipe very forgiving for trying add-ins. I've supplemented the greens with green onions, bell pepper (any color), celery leaves and stalks, and fresh parsley. Sometimes I throw in pepitas (pumpkin seeds), craisins, walnuts and/or sunflower seeds. One thing I tried that didn't really work was currants. I think that maybe it's because they are too small and too sweet. I haven't experimented with cheeses beyond the 2 in the recipe. I would guess that grated hard cheeses would work, medium hard cheeses (like swiss or cheddar) might work, and soft cheeses would not.
    • Harris
      That actually sounds really nice. Pear bread feels like one of those things that would be soft and a little sweet without being too heavy. I like the idea of using fruit like that instead of just relying on sugar. It probably makes it feel more fresh and homemade. Have you tried adding anything like cinnamon or nuts to it, or do you keep it simple?
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      That actually sounds really good, I wouldn’t have thought to mix sorghum with kale but it makes sense. The roasted cherry tomatoes probably bring a nice bit of sweetness to balance everything out. I’ve been trying to find more simple gluten-free meals that don’t feel boring, and this feels like something you could make ahead and just keep eating through the week. Did you add anything else to it, like nuts or cheese, or keep it pretty simple?
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