45-Minute Flourless Chocolate Cake (Low FODMAP)
15 Minutes prep • 30 Minutes cook/cool • Low FODMAP • Gluten-free • Serves 8 • Serving Size 1/8 • Ok to make ahead: Steps 1-5
This is a delicious dessert to please the most discerning chocolate lover that just happens to be gluten-free. You can make it in 45 minutes or less and it’s best prepared one or two days ahead so it can rest in the refrigerator before serving. So, it’s a wonderful make-ahead dessert that’s perfect for a party! The flavor of this cake is heavily dependent on the quality of the chocolate you use, so don’t skimp on quality if you want the best result. I used Guittard 70% Bittersweet Chocolate Baking Bars which were delicious. Serve this cake with a dollop of whipped cream, a drizzle of caramel, or a scoop of lactose-free ice cream.
Ingredients
4 oz fine-quality bittersweet chocolate (not unsweetened) I used Guittard 70% Bittersweet Chocolate Baking Bars
1 stick (4 oz) unsalted butter
3/4 cup (5.25 oz) granulated sugar
3 large eggs (5.25 oz total)
1 teaspoon (.16 oz) vanilla extract
1/2 cup (1.5 oz) unsweetened cocoa powder plus additional for topping
Directions
(1) Prepare: Preheat oven to 375 degrees F. Butter an 8-inch round baking pan. Line the bottom of the pan with a round of parchment paper and butter the paper.
(2) Melt the chocolate: Chop the chocolate into small pieces. In a double boiler or metal mixing bowl set over a saucepan of barely simmering water, melt the chocolate with the butter, stirring, until smooth.
(3) Add the sugar, eggs, and cocoa: Remove the top of the double boiler or the mixing bowl from the heat and whisk the sugar into the chocolate mixture. Beat the eggs in a small bowl and then slowly add the beaten eggs and whisk well as you are adding them. Sift the cocoa powder into the chocolate mixture and whisk until just combined.
(4) Bake: Pour the batter into the prepared pan and bake in the middle of the oven for 25 minutes, or until the top has formed a thin crust. Cool the cake in the pan on a rack for 5 minutes and then run a knife around the edge to loosen the cake and invert the cake pan onto a serving plate. The cake should come right out. Then you can peel the parchment off the cake. If you want to flip it “right side up” you may. Or leave it upside down.
(5) Finish: Dust cake with additional cocoa powder and refrigerate for a few hours or overnight until ready to serve. (This cake tastes better on day 2 so plan to make it ahead if you have time!)
(6) Plate and serve: Serve with a dollop of whipped cream, a drizzle of heated raspberry jam, or a scoop of lactose-free ice cream. Store this cake for up to a week in an airtight container in the refrigerator.
Eat and enjoy every bite because you can!
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