Comments on: (Ultra Decadent!) Flourless Chocolate Cake 🍫 gluten free, keto & paleo

By: Uma Pessoa

Uma Pessoa — Sun, 18 Apr 2021 15:41:24 +0000

I absolutely love this recipe and it is a all time favourite everywhere I take it as a dessert!

I’ve tried to mix half of the erythritol (1/3 cup) in the egg whites and the other half (1/3 cup) in the egg yolks.
This helped a lot with the folding process of the whisked egg whites to the chocolate mixtures.

I also advise to start the folding with 1/4 of the egg whites, without any fear. Just mix it in! This will loosen the batter and help with the rest of the folding.

By: TC

TC — Tue, 26 May 2020 22:46:55 +0000

Hey Paolo, thanks for the recipe, I’m going to try this, and I’m a hardened chocolate critic (don’t give me any chocolate with emulsifier in it!).
I’m curious though why you say avoid corn based xylitol because of tummy upsets. All xylitol is refined to such a level that chemically it’s identical. How does corn based xylitol (normally made from the cobs) differ?

By: Felicia

Felicia — Wed, 29 Apr 2020 03:36:50 +0000

Hii!! What if I only have a 9-inch cake pan? How should I adjust the recipe??

By: Alayna L Stover

Alayna L Stover — Wed, 01 Apr 2020 17:08:55 +0000

In reply to TJ. She mentions allulose as a sweetener she recommends. Re-read...

By: Charleen

Charleen — Sun, 29 Mar 2020 05:09:18 +0000

This is my first time trying and it’s so good! So moist and not too sweet. Amazing!! Thank you for this recipe 😀

By: Cee

Cee — Tue, 03 Mar 2020 02:52:48 +0000

I’ve made this three times!!!! Not all for me, but I had some each time! So.freaking.good! Thank you!

By: Yazmin

Yazmin — Sun, 23 Feb 2020 15:52:58 +0000

Oustanding cake!

I made a smaller portion by adding a third of every ingredient because every single keto cake recipe I’ve ever made has been eggy. I didn’t want to waste ingredients in case the same happened with this.

What a lovely surprise with this one! This is the only keto cake I’ve made that was absolutely delicious and had ZERO eggy taste. Thank you so much. I’m definitely making this again. I would serve it to friends without a doubt.

It was very chocolatey yet light and had a texture like brownies but not as dense. So good. I’m amazed!

By: Fernanda

Fernanda — Sun, 16 Feb 2020 17:57:33 +0000

I saved 1/3 cup of the batter before baking. Once the cake cooled off, I added 1/3 Tbsp of bourbon to the saved batter, mixed it well and used as frosting. Have to store cake on the fridge but it’s totally worth it!

By: elena

elena — Sun, 16 Feb 2020 01:35:37 +0000

In reply to Emily Beadle. Mine too! Was it the kind of chocolate I used? I used a block of pure unsweetened chocolate (with no added oils). I did my best to bake it (though it wouldn't even spread evenly in the pan) and the end result was a dry crumbly thing, even though I baked for only 20 min. Any ideas?

By: Karma

Karma — Sun, 09 Feb 2020 01:30:05 +0000

Amazing!! Just made these as a birthday cake…along with your ice cream. I think cut up bits mixed in ice cream would be awesome…like brownie ice cream! The texture of both the ice cream and cake is spot on. The cake seems more like brownies, maybe? But delicious! Thank you soooo much!! You saved the (birth)day! : )

PS: I used a clean Kemp’s half gallon ice cream container. Perfect!