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Gluten Free Chocolate Cake

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Gluten Free Chocolate Cake

Gluten Free Chocolate Cake recipe

 

Yield

12 servings

Prep

25 min

Cook

25 min

Ready

1 hrs
Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
9 large eggs
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1 tablespoon rum
dark
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¼ teaspoon vanilla extract
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¼ teaspoon cream of tartar
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8 tablespoons sugar
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12 ounces chocolate
melted
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6 tablespoons butter
melted
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3 tablespoons cornstarch
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2 tablespoons cocoa powder
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2 ½ ounces macaroons
italian
*

Ingredients

Amount Measure Ingredient Features
9 large eggs
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15 ml rum
dark
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1.3 ml vanilla extract
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1.3 ml cream of tartar
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1.2E+2 ml sugar
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346.8 ml/g chocolate
melted
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9E+1 ml butter
melted
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45 ml cornstarch
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3E+1 ml cocoa powder
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72.3 ml/g macaroons
italian
*

Directions

Preheat oven to 375℉ (190℃).

Butter and flour 3 9-inch round cake pans.

Beat yolks until they are pale yellow and form a ribbon when beaters are lifted, about 5 minutes.

Beat in rum and vanilla.

Beat whites with cream of tartar to soft peaks.

Add sugar 1 tablespoon at a time and continue beating until stiff and shiny.

Stir 12 ounces of semisweet chocolate and butter into yolks until well combined.

Gently fold in ¼ of egg whites to lighten the batter, then gently fold in the remaining whites.

Sift together cornstarch and cocoa; combine with ground amaretti.

Gently fold into the batter.

Divide batter among prepared pans.

Bake until centers of cakes rise and tops begin to crack, 18 to 20 minutes.

Cool 10 minutes in pans, then cool completely on wire rack.

Serve plain or frosted.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 86g (3.0 oz)
Amount per Serving
Calories 29159% from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 10g 52%
Trans Fat 0g
Cholesterol 174mg 58%
Sodium 98mg 4%
Total Carbohydrate 9g 9%
Dietary Fiber 2g 7%
Sugars g
Protein 12g
Vitamin A 7% Vitamin C 0%
Calcium 3% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
 

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