Ever since I saw this flourless chocolate cake that Shirley from Gluten Free Easily posted, I had my sites set on making it. Shirley called it “Death By Chocolate” saying that only very small portions are needed and it was even “too much” for some people. From her description, I knew I would love it – as I am a true chocoholic!
So this past weekend, I took it to a family get-together at my in-law’s house and everyone loved it! It was rich, decadent, and almost fudge-like. Seriously, it just might be the best thing I’ve ever eaten! It was easy to make and, just like Shirley said, it feeds a lot of people because a little goes a long way.
I did however, make some simple substitutions, I…
-replaced half of the butter with refined coconut oil and used Earth Balance dairy free butter for the other half (people have commented that they have successfully replaced all of the butter with coconut oil, I think I will try that next time).
-used coconut palm sugar instead of white sugar.
-added 1/2 tsp. of pure vanilla to the cake batter.
-and I only had one 10 oz bag of Enjoy Life Chocolate Chips for the entire recipe, so I used 1 1/3 C for the cake (I estimated that to be about 8 oz.) and cut the glaze ingredients in half, using my remaining 1/3 C of chocolate chips. I also used non-dairy milk and butter in the glaze.
Thanks so much for the great recipe Shirley!!!
You can find her recipe HERE 🙂
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this post is part of Fat Tuesday, Allergy Free Wednesdays, and Gluten Free Wednesdays