Flourless Chocolate Cake
Enjoy the richness of chocolate—without gluten! This dessert is definitely decadent. Just a small slice with a cup of coffee is a perfectly satisfying way to end a meal.
1 cup (250 mL) unsalted butter, cubed
8 oz (250 g) gluten-free bittersweet (dark) chocolate chips
1 cup (250 mL) granulated sugar
6 eggs, at room temperature
1 cup (250 mL) unsweetened cocoa powder
Confectioners' (icing) sugar
- Preheat oven to 375°F (190°C)
- Line the bottom of a 9-inch (23 cm) springform pan with parchment paper and bottom and lightly grease the sides.
- In a medium saucepan over medium-low heat, stir together butter and chocolate chips, ensuring chocolate doesn't burn, until just melted and blended.
- Transfer chocolate mixture to a bowl. Using a wooden spoon, beat in sugar. One at a time, beat in eggs, mixing well after each addition. Sift in cocoa powder and stir until just blended. Pour into prepared pan.
- Bake in center of preheated oven for 35 to 40 minutes or until cake has risen, has a thin crust and center is firm.
- Transfer to a wire rack and let cool in pan for 10 minutes. Invert onto a platter. Remove pan sides and parchment paper. Let cool completely, then sift confectioners' sugar over top.
Makes 16 servings
Nutrients per serving
Calories 231
Carbohydrates 23 g
Sugars 18 g
Fructose trace
Glucose trace
Protein 4 g
Fat 17 g
Saturated Fat 10 g
Cholesterol 100 mg
Total Fiber 2 g
Calcium 41 mg
Iron 2 mg
Sodium 26 mg
Vitamin A 120 RAE
Vitamin C trace
Excerpted from The Complete IBS Health & Diet Guide by Dr. Maitreyi Raman, Angela Sirounis, Jennifer Shrubsole © 2011 Robert Rose Inc. www.robertrose.ca. Reprinted with permission. All rights reserved.
