GFCF Flourless Chocolate Cake

-
I made this for my hubby for Valentine's Day this year. I adapted the recipe from Tyler Florence's "Chocolate Cracked Earth (Flourless Chocolate Cake)" http://www.foodnetwork.com/recipes/tyler-florence/chocolate-cracked-earth-flourless-chocolate-cake-recipe2/index.html . Made it to be casein free as well as gluten free...and changed the sugar to help even out the moisture content. Serves 8-10. 


Ingredients:
  • 16 oz. of Enjoy Life's semi-sweet chocolate chips (or other brand of gluten free, casein free chocolate); you could also use cocoa powder with more sweetener and oil/fat if you like
  • 8 tbsp. of coconut oil (or ghee...or other fat)
  • 9 large eggs, separated into whites and yolks
  • 2 tbsp. honey (or other sweetener)

Directions:
  1. Preheat the oven to 350F. Grease a 9-inch springform pan with ghee. 
  2. Melt the chocolate chips and ghee in a double boiler. 
  3. Meanwhile, whisk the egg yolks with the honey until they're a light yellow color. Mix a little big of the chocolate mixture into the egg yolks to temper the eggs (so the difference in temperature won't cause the eggs to scramble). Then whisk in the remaining chocolate. 
  4. Beat the egg whites (with clean beaters...they can't be contaminated by the yolks/chocolate or they won't mix up right) in a mixing bowl until stiff peaks form (about 5 minutes). 
  5. Carefully fold the whites into the chocolate mixture about 1/3 of it at a time. 
  6. When finished folding the whites in, pour the batter into the prepared pan and bake until the edges of the cake are set and the middle is slightly runny (a toothpick stuck in the middle should come out slightly moist...but not totally coated with chocolate)...about 25-30 minutes. 
  7. Let sit for 10 minutes before removing the sides. 
  8. Chill for several hours or overnight before cutting. I think this dessert is best slightly chilled. You can serve it with whipped cream (or whipped coconut cream) if you desire...though it is quite good on its own. 
NOTE: The center of the cake will droop/sag some as it cools. That's totally normal...so don't worry about it. It will still be delicious.

Comments

Post a Comment

Popular posts from this blog

Sweet and Savory Slow-Cooked Pork Ribs

-
Image
All of my children love this dish...and my 3 y/o ate about 6-7 ribs by herself. lol Ingredients : pork ribs (get enough to feed however many people you need to feed...I bought 3 rib racks to feed my family of 6...plus enough for leftovers) 3 tbsp. honey, melted 1/4 cup apple cider vinegar 2 tsp. salt Directions :  Preheat oven to 250F.  Season ribs on both sides with salt and place in a pan (preferably a pan with a removable roasting rack...though you can use Pyrex dishes if need be). Put the fattier side facing up.  Cover with foil and place in the oven...centering as needed (so...make sure the racks are equal distance from the heat source...if you need to use multiple levels of racks).  Bake in the oven for at least 4 hours.  When the ribs are finished, turn the oven's heat up to 350F.  Mix the honey and vinegar in a bowl. Slather on the ribs and cook in the oven for a minute.  Turn the ribs over and put the honey/vinegar m...
Read more

Get Results

-
Image
I recently made it to 8 months of being mostly paleo/primal and totally gluten free. With this realization, I decided to check my weight/measurements and, in the process, found some old measurements I had taken of when I used to run 3-6 miles/day, 3-5 days/week in 2010. I typed that list up (on the left below) with my results since starting a primal lifestyle this year (on the right below) for a side-by-side comparison. I feel like I should explain that when I was running in 2010, I was eating what most people consider a healthy diet. It was basically an "everything in moderation" diet. I did eat bread back then...but it was 100% whole wheat bread that I baked myself...and I limited it to about 3 pieces/day usually. I also ate plenty of meat, fruits, and veggies and limited my refined sugar intake. As you'll see in the chart, I never really lost any weight during the entire 3 1/2 months of running. I'd been hovering around 136 lbs. since giving birth to my 2nd in Dece...
Read more

Hearty Chicken Soup

-
Image
I've never been a big fan of chicken soup for the sole reason that it's not particularly filling...unless you want to eat a whole bag of Saltine crackers with it (which doesn't happen in this house). I stumbled upon this fairly effective way of solving that quite by accident. Serves 6-8. Gluten free, casein free and primal-friendly. A simple recipe...but delicious nonetheless... Ingredients : 1 whole chicken 3 sweet potatoes, peeled and cubed 4 carrots, peeled and sliced 6-8 cups of chicken broth 2 tsp. salt 1 1/2 tsp. basil 1/2 tsp. oregano any other veggies you like (onions, celery, peas, etc.), sliced/chopped into whatever size(s) you like Directions : Place the whole chicken in a stock pot, cover with water, and boil uncovered until cooked through (about 1-2 hours)...skimming off the nasty bits that rise to the top. Remove from the liquid and allow to cool until able to pick the meat from the bones. Add the carrots, sweet potatoes, and whatever oth...
Read more