Nowadays, lots of people in anyone’s entourage are obsessed with gluten-free diets. I’m still not sure how I feel about it. I have done some research and even tried not having gluten for a full month, but I guess I still need more information to make up my mind as to when and to whom is gluten bad.

My aunt is one of the gluten-free obsessed. She claims gluten is the worst thing you can eat and having bread is literally a sin for her. Every time we gather at someone’s place, I ask how I can be of help and my aunt requests a gluten-free cake. So last time, for my uncle’s birthday, I gave the flourless chocolate cake a go. And, SUCCESS! It was yummy, and somewhat guilt-free (I still use butter and sugar in my cakes), but I tried to make it the healthiest possible. I used the least sugar I could, made it with dark chocolate and the butter did not exceed the 100 grams limit. I truly recommend this recipe for anyone with a sweet tooth who likes to “indulge in moderation”. Here goes:

Flourless Chocolate Cake Recipe

What you’ll need (for a small cake)

  • 113 g bittersweet chocolate (I used Hersheys dark chocolate chips)
  • 3 eggs
  • 1/2 cup sugar
  • 1/2 cup cocoa powder
  • 110 g unsalted butter
  • Powdered sugar to sprinkle
  • TOOLS: Sifter, whisk, bowl for bain-marie, small mold, scale, measuring cups.

How to make it

  1. Preheat your oven at 180 degrees celsius
  2. Melt the chocolate and butter in a bain-marie. Stir until smooth and remove from heat.
  3. Whisk in the sugar.
  4. Add the eggs and whisk.
  5. Sift the cocoa powder over the mix and whisk until just combined.
  6. Bake for 20 minutes (or I like to wait until I smell the chocolate).
  7. Let it cool then sift the powdered sugar on top.

I loved it the next day for breakfast! Thoughts? 




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