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To Be or Not To Be Gluten-Free?

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Gluten-Free Recipes: Dessert

Warm Flourless Chocolate Cake
Gluten alternative: Cornstarch

Makes: 8 servings
Prep: 25-30 minutes
Cook: 8-10 minutes

For the cakes:
8 ounces good quality dark chocolate (60-70% cacoa), chopped
1 large egg
2 very ripe bananas, sliced (1 1/4 cups)
1/2 cup mashed yam or canned pumpkin
1/4 cup honey
1 tablespoon grated orange zest
1 teaspoon pure vanilla extract
3 large egg whites
Pinch of kosher salt
1 orange, peeled and separated into segments

For the sauce:
1 cup fresh orange juice
2 teaspoons cornstarch
1 tablespoon half-and-half
1 tablespoon Grand Marnier

1. Preheat oven to 350 degrees. Spray eight 4-ounce ramekins with cooking spray and place on a baking sheet.
2. Prepare sauce: Pour all but 1 tablespoon of the orange juice into a small saucepan and place over low heat. In a small bowl, stir cornstarch into reserved orange juice until smooth. When the juice comes to a simmer, whisk in the cornstarch and juice slurry; continue whisking for 30 seconds until thickened. Remove from heat and let cool 15 minutes. Whisk in the half-and-half and Grand Marnier. Set aside. (Sauce can be served warm, at room temp or chilled.)
3. Make the cakes: Place a bowl over a saucepan filled with a few inches of simmering water (water should not touch bowl.) Place chocolate in the bowl and let stand until chocolate us shiny and soft, about 10 minutes. Stir with a rubber spatula until smooth and remove from heat.
4. Combine egg, bananas, yam, honey, orange zest and vanilla in a blender; process until very smooth. Combine banana mixture with chocolate and set aside.
5. In another bowl, use an electric mixer to whip egg whites and salt until they form soft peaks, about three minutes. Fold egg whites into chocolate mixture until just incorporated.
6. Spoon mixture into ramekins to about 1/4 inch from top. Bake until the tops are set, 8 to 10 minutes. Drizzle each cake with sauce and garnish with orange segments.

Reprinted with permission from The Golden Door Cooks at Home by Chef Dean Rucker (Clarkson Potter Publishers)

Originally published on, May 2012.

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jeanplrn wrote:

I am an RN and have been diagnosed with gluten sensitivity rather than full-blown celiac disease. Since I have been off gluten, I have my life back. I was ready for a wheelchair when I was eating gluten and eggs. People need to understand that the wheat of today is genetically engineered altering the protein and making it stronger, this is why so many people are becoming sensitive to products with wheat and gluten.

10/17/2013 04:14:44 PM Report Abuse
mok_alk wrote:

Just remember that celiac is an autoimmune disease that is being diagnosed more frequently than ever before thanks to blood tests and other immune marker tests. Celiac does not always impact your GI tract and eating gluten if you have celiac is serious stuff! If you eat GF and you feel better (fewer migraines, fewer skin woes, more energy, etc.), you make have celiac and not know it. Check with your doc before hopping back on the wheat wagon. (Oh and I have celiac and do miss wheat.)

10/17/2013 02:22:37 PM Report Abuse
anonymous wrote:

One more comment - as a RN for 22 years, I have worked with many people who medically required a gluten-free diet.

10/17/2013 12:09:14 PM Report Abuse
anonymous wrote:

Unless a person has been diagnosed with celiac disease or gluten sensitivity, a gluten-free diet is not the answer. It is not a weight loss diet, it is strict and lifelong. Approximately 1 in 100 people have it in the US but have no symptoms. I had none when diagnosed 22 years ago. Try no new diet without consulting your physician.

10/17/2013 12:07:40 PM Report Abuse
katzwack1 wrote:

Yes -- Gluten-free is the way to go and WILL help you lose weight. Just don't buy the gluten-free products. Rice flour is no better. Just eat protein, fruits and veggies and your bloat and "pooch" will disappear in weeks

10/17/2013 11:00:04 AM Report Abuse

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