Gluten free chocolate cake
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By Weston James
Gluten free chocolate cake
Thus cake is so tasty and ingenious. There is no flour or nuts or anything like that in the batter. Instead the lift comes only from the eggs white and steam. The best part about this recipe is when you save 40% if the batter and when the cake is cooled down you pour it on top! It is the nicest thing ever. And it is frozen as well so you can keep 1 or 2 in the freezer at all times in case of emergency!
Updated at: Thu, 15 Feb 2024 19:39:41 GMT
Nutrition balance score
Unbalanced
Glycemic Index
49
Low
Glycemic Load
39
High
Nutrition per serving
Calories996.3 kcal (50%)
Total Fat72.2 g (103%)
Carbs79 g (30%)
Sugars69 g (77%)
Protein11.9 g (24%)
Sodium70.7 mg (4%)
Fiber5 g (18%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
Instructions
Step 1
Melt butter & chocolate, mix well & cool slightly
Step 2
Beat egg yolks and sugar until thick, pale and fluffy
Step 3
Add chocolate to egg mixture, mix in gently
Step 4
Fold in beaten egg whites
Step 5
Pour ¾ of the batter into a prepared 23cm springform tin
Step 6
Bake at 180 for 25 minutes
Step 7
Fold brandy into the remaining batter, refrigerate
Step 8
When cake is cool, but still in tin, cover with the remaining batter, sprinkle with nuts and freeze
Step 9
To serve Remove from freezer a little while before serving Sift cocoa over top and drizzle with cream Should be served very cold but not frozen
Notes
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