Wheat Free Forum

Main Discussion Area => Wheat Free Recipes => Topic started by: Barbara from New Jersey on February 13, 2017, 04:59:19 AM

Title: Flourless Chocolate Cake
Post by: Barbara from New Jersey on February 13, 2017, 04:59:19 AM
This recipe was published by Viking Cruise Lines a while ago.  I've made it and it is delicious, like a giant truffle with a crunchy top and fudge center.  Pairs walnuts with chocolate instead of almonds.  Make it a day before to let flavors mingle. Keep refrigerated, but serve at room temperature.


6 T unsalted butter
2/3 C walnut pieces
3/4 C + 1 T coarsely ground walnuts
8 oz chopped dark chocolate
3 T cocoa powder
1/4 tsp baking powder
1/4 tsp salt
1 C sugar equivalent
4 eggs
1 1/2 tsp vanilla


Chocolate bar shavings, nut crumbs, raspberries with sauce, vanilla ice cream etc.

Preheat oven to 350*F.
Grease 8" springform pan with butter or coconut oil.
Place 2/3 cup walnut pieces in food processor and pulse until coarsely ground.  Set aside.
Place chopped chocolate in microwave safe bowl and heat on high at 30 second intervals until melted and smooth.  Set aside.
Mix cocoa powder, baking powder and salt together until well combined.
In large bowl, cream butter and sweetener.
Add eggs one at a time, beating until mixture is pale and creamy, about 5 minutes.
Add chocolate and vanilla, beat until just blended. 
Fold in ground nuts, chopped nuts and cocoa powder mixture. 
Pour into pan and bake until cooked through, about 35 minutes.
Let cool completely on wire rack, then run a knife around edge of the springform pan before releasing sides.