Do you think there is a chocolate anonymous group because if so I need to join it?! I am super picky about the type of chocolate I eat as it has to be dark chocolate. Regular milk chocolate has become too sweet for my taste buds. Lucky for me, dark chocolate a low FODMAP food that is safe up to 5 squares worth. What I love best is a bite is enough for me to get my fix because of how rich it is.
But lets get back to the recipe at hand. This flourless chocolate cake is not only FODMAP safe but is also a massive crowd pleaser! I love making this for family occasions because NO ONE expects it to be gluten-free as it is so rich and decadent. I make this all year round and especially for Passover as it’s naturally flour free. Promise me you won’t skip out on making this super easy strawberry sauce as it’s the perfect accompaniment to this densely rich cake. The last time I made this cake, I hid the leftovers from my husband because I didn’t want to share. #sorrynotsorry Maybe I should change the name of this cake to the “I will not share” cake. :/
Looking for other delicious chocolate dessert recipes…look no further…dark chocolate coconut truffles, chocolate chip cookies, and chocolate teff loaf.
Flourless cake batter in the works.
Egg whites whisked into peaks.
Egg whites folded into the cake batter
Flourless chocolate cake out of the oven
Strawberry sauce in the works
Flourless Chocolate Cake & Strawberry Sauce
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 10 slices 1x
Description
A naturally flourless chocolate cake recipe with a delicious strawberry sauce. This strawberry sauce is delicious over waffles and pancakes too.
Ingredients
- 6 Ounces Dark Chocolate, chopped
- 8 Tablespoons Unsalted Butter, chopped (plus additional for greasing)
- 2 egg whites
- 3/4 Cup White Sugar
- 3 whole eggs
- 1/2 Cup Unsweetened High-Quality Cocoa Powder, sifted
- Strawberry Sauce Ingredients:
- 4 Cups Frozen Strawberries (if using fresh strawberries, add 1/4 cup water to the sauce)
- 1/3 Cup Maple Syrup
- 2 Tablespoons Fresh Lemon Juice
Instructions
Cake:
- Preheat oven to 350 degrees.
- Butter a 9 inch round baking dish, line the dish with parchment paper and butter on top of the paper again. (trust me this prevents the cake from sticking).
- Using a double boiler, melt the chocolate and butter until smooth. Remove from heat and set aside.
- In a large mixing bowl, beat the two egg whites on medium-high speed until soft peaks form (this takes a few minutes to achieve). Slowly add the sugar until combined.
- In another large mixing bowl, whisk the three whole eggs and cocoa powder until just combined. Add the melted chocolate/butter mixture to the bowl and mix until combined. Fold in the egg white/sugar into the batter until just combined, making sure not to overdue.
- Pour the batter into the parchment lined pan and bake for 30 minutes, rotating once halfway through.
- The cake is ready once it is set in the center and begins to pull away from the side. Let cake cool completely before removing from pan.
SAUCE:
- Place all ingredients in a medium saucepan on medium-high heat.
- Using a spatula spoon, break up the strawberries into smaller pieces and stir constantly until sauce begins to bubble and thicken.
- Remove from heat and cool before serving.
Notes
The sauce can be stored in the refrigerator for up to a week.
Recipe adapted by Gluten Free On A Shoestring
Keywords: chocolate cake, gluten-free dessert, low fodmap dessert
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