Most people do not have a clear idea of ​​what gluten is, but they still feel better when they avoid it. More and more grocery stores boast gluten-free products. This is good news for people with celiac disease, but paradoxically, a large proportion of people looking for gluten-free products do not suffer from this condition.

 

Gluten is a type of protein that is normally found in wheat and other grains, such as barley and rye. But, gluten is also hidden in many other products, such as salad dressings, spice mixes, vitamins and even lip balm, which means that its complete elimination requires a great deal of commitment. There are many people who, although they claim to have completely given up gluten, have eliminated only wheat-based products, such as bread, pasta and pretzels, and are convinced that these are the only sources.

 

People with celiac disease should completely eliminate gluten from their diet. Even a small amount of gluten triggers symptoms, including abdominal pain and bloating. This is because in people with celiac disease, gluten causes the immune system to damage or destroy the villi, the small protrusions that cover the small intestine.

 

However, people who do not have celiac disease can also benefit from a gluten-free diet if they have intolerance or sensitivity to it. Although not compared to celiac disease, gluten sensitivity can cause embarrassing reactions to the body or flu-like symptoms, gastrointestinal problems and fatigue. At this time, there is no universally accepted test for testing gluten sensitivity, and symptoms may be associated with other conditions, including stress. If you think you have a sensitivity to gluten, avoid it and monitor your health.

 

You must not forget that there are whole grains that are naturally gluten free. This way you can replace pasta with rice (brown, red, black or wild), quinoa or fried organic corn. Fresh vegetables and fruits, beans, lentils, and nuts do not contain gluten.

 

Because it's a gluten-free chocolate cake, we have to replace wheat flour with something else. In our recipe you can find cocoa powder. Otherwise you only need butter, eggs and sugar. Simple ingredients that you probably already have at hand. Butter should be greasy, with 80% fat. Do not put margarine, possibly you can put oil.

 

In order for the flourless chocolate cake to grow, you don't need a growth agent, but you have to beat the eggs very well together with the sugar. Eggs must at least double in volume and be aerated like foam. Carefully incorporate the chocolate. It is enough for the ingredients to be incorporated and you can stop.

 

The recipe for flourless chocolate cake is perfect for all those who love desserts with a lot of chocolate. We at Bemorepanda love chocolate. The truth is that the taste of chocolate is incomparable and that the desserts that contain it are the best and most decadent. This recipe is also ideal for those who have gluten intolerance. Fortunately, this flourless chocolate cake is also very easy to make. It's the kind of dessert that anyone can make, even a less experienced person in the kitchen. It does not contain many ingredients and you do not need special utensils. The most important ingredient is chocolate, obviously. You need a good quality chocolate, with 52% cocoa because it has an intense taste. It gives the cakes a perfect color and melts wonderfully every time, even on fire. You can see the tutorial here.

 

Gluten Free Chocolate Cake Recipe - Ingredients

• 340 g Dark Chocolate
• 200 g Milk Chocolate
• 230g Butter
• 6 eggs
• 250 g old
• 1 teaspoon Vanilla Essence
• 70 g Cocoa
• 100 ml of 35% Sweet Cream
• Salt

 

For decoration you can opt for:

• 6-7 pcs Cocoa Biscuits,
• 200 g Raspberries
• 2-3 mint leaves

 

You can decorate the cake with anything you want!

 

Gluten Free Chocolate Cake Recipe - Method of preparation

 

1. Put the chocolate in the pan, add the butter, melt over low heat.

 

2. Break the eggs in a bowl, add sugar, vanilla essence, salt, mix.

 

3. Pour the melted chocolate, incorporate.

 

4. Pass through a cocoa sieve and mix.

 

5. Grease the tray lined with baking sheet with butter.

 

6. Pour the dough. Bake at 160 ° C for 60 minutes.

 

7. Put the sweet cream in the pan, bring to the boil.

 

8. Pour over the chocolate, leave for 4-5 minutes and mix.

 

9. Pour the melted chocolate over the cake, arrange the wafers, raspberries and decorate with mint.

 

Notes: You can choose to use almond flour. Almond flour is made from very, very finely ground almonds and is perfect for macarons, but also for any other desserts. You can also grind the almonds, but such a fine flour will not come out. Instead of almonds you can also put ground walnuts, hazelnuts or ground peanuts. If you want you can also use gluten-free flour from the market, that works very well, but it is not found everywhere.