I’ve probably mentioned this before, but to those of you who don’t know, my sister and I both have problematic stomach issues. Unfortunately for my sis, her’s are much worse than mine. However, both of us have learned to more or less combat our issues in adulthood. We’ve learned to identify foods that hurt our stomachs (such as processed food, overly starchy foods, fried foods, etc) and try to manage our diets accordingly. When you’re an adult and are controlling your own food, this becomes soooo much easier (though I know that some adults still struggle with this, for a variety of reasons). However, now and then (particularly at family functions) the food doesn’t necessarily compliment our dietary restrictions. And it’s not the fault of the host, as I can understand in this day and age that it can be difficult keeping track of what people CAN eat and what they’re WILLING to eat! My Dad is a perfect example of this: no matter how many times we tell him that my sister, my brother, and myself are all lactose intolerant, he still serves everything covered in dairy products (it’s the Ukrainian in him). We’ve learned to always stock up on lactase pills when we come to visit!
But anyways, special diets can be tricky and frustrating. Especially when there’s food that you can’t eat because of health reasons. If there’s any one out there who has allergies to food, I feel your pain. While I’m not severely lactose intolerant (I can handle small amounts), I know from my sister’s struggles how difficult life can be. In addition to being lactose and gluten intolerant, her food allergies include nuts, many raw vegetables, and stone fruit (like cherries, peaches, etc.). I’m sure I’m even missing some. If this sounds like you, hang in there because I have a recipe you may just *be able to* enjoy!
I made this cake for my sister’s birthday and it was a big hit! My husband, the man who dislikes cakes (WHO DISLIKES CAKES?!?!), told me that this was the best cake he ever had.
Flourless Raspberry Chocolate Cake
Adapted from this recipe. This cake is gluten-free and can be dairy free (if the chocolate used is dairy free). This recipe will make one 7″ cake, and although it seems small, will be plenty for a party of 7 (we had 9 people and there were leftovers). This is because this cake is very rich. While I used some leftover icing for decoration, I think this cake would be better served with fresh raspberries instead. The original recipe does provide a glaze, but I can’t imagine using it as it was so sweet as it was.
- 6 oz coarsely chopped semisweet chocolate
- 1/2 cup unsalted butter
- 2/3 cup sugar
- 3 large eggs
- 1/2 cup cocoa
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 2-3 tbsp raspberry syrup, to taste
- raspberries, for garnish (optional)
- Preheat oven to 350F. Line the bottom of 7″ springform pan with parchment paper. Using non-stick cooking spray, grease the pan and the paper.
- Melt chocolate and butter in a double boiler over medium heat. Continually stir until chocolate and butter are melted and smooth.
- Reduce heat to low. Add sugar and salt. Stir until sugar begins to dissolve.
- Remove from heat. Add vanilla and raspberry syrup. Mix well.
- Whisk in eggs, one at a time. This may be difficult as the mixture might be thick. However whisk patiently, and you should manage. The batter should be smooth and shiny.
- Once the eggs are added, use a sieve to sift cocoa into mixture. This prevents lumps. Whisk until the cake batter is smooth.
- Pour batter into prepared pan and bake in preheated oven for about 25-30 minutes. The center of the cake should be just firm to the touch, but be careful to not overbake the cake or it will be dry.
- When cake is finished, carefully invert on a plate and remove pan. Cake needs about 15 mins to cool.
I’m off to return some books to the library! A future librarian can’t have any late fees (yeah, right!)
Do you have any food allergies? How do you cope?