Low FODMAP Cake Recipe: Flourless Chocolate Cake
Description of Fody's Low FODMAP Flourless Chocolate Cake
We all have Monash University to thank for making sure that we have the information that we need to eat chocolate at safe amounts, even while on the Elimination phase of the diet. For the record, for dark chocolate that allowable amount comes to 1 ounce/30 grams per serving. This Flourless Low FODMAP Cake Recipe is perfect for Passover, Easter or really any time of year - and if you have gluten-free needs, it fits that bill, too.
As with any chocolate FODMAP dessert, the chocolate that you use will affect the final results greatly. And in recipes that have very few ingredients, the more important your choice is! This Low FODMAP cake recipe was developed using chocolate with a 60% cacao mass, and I recommend that you follow suit. You could use a chocolate between 55% and 65% but anything out of that range will truly change the flavor and especially the texture, and not favorably. And you want this texture! It is rich and creamy, yet not over-the-top dense. Light and luscious at the same time. You only need a tiny slice of this Flourless Low FODMAP Chocolate Cake to feel satisfied!
Low FODMAP Chocolate Cake Ingredients
- 1 tablespoon cocoa, preferably Dutch-processed
- 1/2 cup (113 g) unsalted butter, at room temperature, cut into pieces
- 8 ounces (225 g) 60% dark chocolate, finely chopped
- 5 large eggs, at room temperature, separated
- 1/4 cup (50 g) sugar
Directions for Low FODMAP Chocolate Cake
Preheat oven to 350F/180C. Coat the inside of a 9-inch (23 cm) springform pan with nonstick spray and dust with a light coating of cocoa; tap out any excess. Set aside.
Melt the butter and chocolate together in top of double boiler or in microwave, with gentle heat, until about three-quarters melted. Remove from heat and gently stir until melted and combined. Set aside until just warm to the touch in a large bowl (if it isn’t already).
Whisk egg yolks into butter/chocolate mixture until combined. Beat egg whites with an electric mixer in a separate bowl until soft peaks form; gradually add sugar and keep beating until stiff, but not dry, peaks form. Fold about one-quarter of the egg whites into the butter/chocolate mixture to begin to lighten it, then fold in remaining whites. Scrape batter into prepared pan.
Bake for about 20 to 30 minutes or until a toothpick shows many moist crumbs clinging. The top of the cake will swell and possible crack and the edges will be a tad darker. Place on rack to cool for 10 minutes. Run a thin icing spatula around the outer edge of the cake, then release springform ring and remove. Cool cake completely. Serve in small slices, with a small dollop of unsweetened whipped cream or a few strawberries, if desired. The Low FODMAP Chocolate Cake can be stored at room temperature overnight. You can refrigerate this FODMAP dessert for a couple of days and bring to room temperature before serving, but the texture will not be as delicate.
About the Chef
Dédé Wilson is the author of 17 cookbooks, including co-author of The Low FODMAP Diet: Step By Step. This Low FODMAP cake recipe comes courtesy FODMAP Everyday® where we help you thrive while following the Low FODMAP Diet.
This original Low FODMAP cake recipe was created by recipe developer and author Dédé Wilson. You can find many more original low FODMAP recipes, food and diet guidance as well as resources, support and more at FODMAP Everyday®.fodmapeveryday.com
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