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.
The Complete IBS Health & Diet Guide
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.
| Servings |
| 16servings |
| Servings |
| 16servings |
Ingredients
- 1 cup unsalted butter cubed
- 8 oz gluten-free bittersweet (dark) chocolate chips
- 1 cup granulated sugar
- 6 eggs at room temperature
- 1 cup unsweetened cocoa powder
- Confectioners' (icing) sugar
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- 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.
Recipe Notes
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
