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Made Possible By
Flourless Chocolate Cake
Ready to Eat!
Since being diagnosed with Celiac Disease, finding desserts that are enjoyable and actually taste good has been quite a challenge. I have been a diehard chocolate fan for years, so when I found out that chocolate cake could be made without flour, I was ecstatic! I turned to my favorite website to find out how to make this delectable dessert and adapted the recipe a little by replacing coconut oil for butter.
To use coconut oil in any recipe, simply replace it in a 1:1 ratio. This healthy fat can transform any dish by complimenting both sweet and savory. I personally love the way any baked good turns out when using coconut oil – No more dryness or crumbling of cakes and breads! With this recipe, I decided to make the cake batter itself and then transfer it into cake ramekins. I lined each ramekin with a cupcake liner in order to have the ability to remove and transfer each cake when finished. This was my own personal preference, so you could definitely stick to the original recipe and place the batter into a cake pan.
Here’s what you’ll need (Recipe Obtained from Food Network)
Ingredients
12 ounces semi-sweet chocolate
12 tablespoons coconut oil
¼ teaspoon fine salt
6 large eggs, room temperature
1 ½ cups granulated sugar
Cocoa powder, for dusting
Directions
I absolutely LOVE how this recipe turned out! The coconut oil and chocolate mixed so well with each other and the first taste of the finished cake was heavenly. The flourless cake was very rich, so you may want to have someone to split it with!
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