Gluten-Free Chocolate Pecan Cake Recipe adapted from Bonnie Stern
Prep Time: 10 minutes

6 oz dark chocolate
3/4 cup butter, cut in pieces
3/4 cup sugar-divided
4 eggs separated
1 cup toasted pecans ground
2 tbsp gluten free all-purpose flour mixture (here is a homemade recipe you can try)

Preheat oven to 350 F

Melt chocolate and butter together in a bowl set over a pot of simmering water.

In another bowl beat egg yolks and 1/2 cup of the sugar. Whisk chocolate mixture into egg mixture and then stir in nuts and flour.

In another bowl, beat egg whites until soft mounds begin to form. Beat in remaining 1/4 cup sugar. Continue beating until whites become stiff. Fold in chocolate mixture.

Spoon mixture into a buttered 9 inch spring form pan lined with parchment paper. Bake in a preheated 350 F oven for 30-35 minutes or until tester comes out dry. Cool cake in pan. It will fall! Don’t worry. Remove from pan and brush off any crumbs. A little piece goes a long way!!

I’m going to be spontaneously posting hormone-happy recipes until the New Year on the Yoga Goddess facebook page and I don’t want you to miss out!

P.S. If you try this recipe at home please let me know how it turns out for you. And if you make any variations leave me a note below – Either way I would love to hear from you!

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