• Fayinagirl

    posted on January 14, 2010 at 8:46 pm

    Amy,

    You’ve got some serious baking skills, sweetie! Never cease to amaze me!

    [Reply]

  • Lauren

    posted on January 14, 2010 at 8:46 pm

    Oh my goodness. I’m melting looking at that. Its… its… gorgeous. I need some of this, preferably in my mouth – About now, please =D.

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  • Iris

    posted on January 14, 2010 at 8:53 pm

    Mmm…I love the idea of this!

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  • gfe--gluten free easily

    posted on January 15, 2010 at 5:56 am

    What a beautiful flourless chocolate torte! I love your lighter version. Can’t wait to try it. Just need to get myself to the grocery store and stock up on eggs. I’m down to two–gasp! I enjoyed hearing about how you learned to make flourless chocolate rolls, also. We all have a rich history (accidental pun there) in our baking, and I always enjoy hearing how other folks came to where they are in their baking/cooking life.

    Now, thanks so much for your very, very sweet, generous words and link love. I don’t know that I’m the queen, but it does make sense to me from a gluten-free easily (gfe!) standpoint. Lots more flavors/taste popping out because there are less “fillers” blocking them, too.

    Thanks so very much, Amy! Sure wish I had more eggs on hand so I could make this beauty … soon, very soon!

    Shirley

    [Reply]

  • Aubree Cherie

    posted on January 15, 2010 at 7:07 am

    Whoa, this looks amazing!

    I’m especially glad for your section on egg beating and how they should be. I’ve been wanting to try some recipes that use these techniques but was afraid to try them. I might just conjure up the courage now!

    ~Aubree Cherie

    [Reply]

    Amy Reply:

    @Aubree Cherie, Don’t worry about messing up – I learn more from my mistakes than from my successes. It’s just a matter of assessing what went wrong and readjusting. I’d love to hear about your results.

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  • Katrina (gluten free gidget)

    posted on January 15, 2010 at 7:53 am

    Excellent tutorial on beating eggs. Thanks for all the tips and tricks. Now if only I had a springform pan…..

    [Reply]

    Amy Reply:

    @Katrina (gluten free gidget), I have about 12. If you were closer, I’d give you one. Try a regular cake pan lined with parchment paper or make it in souffle cups for a stunning individual presentation. There’s always a work around. :)

    [Reply]

  • Alta (Tasty Eats At Home)

    posted on January 15, 2010 at 8:36 am

    This sounds delicious! Of course, because it’s lighter, and because you told me I could, I’d TOTALLY have seconds. Two really BIG helpings. And that might be an issue. :) Great job, and good tutorial on beating egg whites.

    [Reply]

    Amy Reply:

    @Alta (Tasty Eats At Home), I love seconds. Honestly. It’s probably a downfall of mine, but I get a lot of joy from just a little more. Sometimes I take a smaller first helping just so I can have seconds. I hate to admit it but I often eat less dinner just so I can have more dessert.

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  • Dee Merritt

    posted on January 15, 2010 at 9:15 am

    This looks great Amy – wondering if I could substitute my Teeccino coffee alternative for the instant espresso powder?

    [Reply]

    Amy Reply:

    @Dee Merritt, The espresso powder just enhances the chocolate flavor. If your Teeccino coffee alternative will do the same thing, I’m sure it would work.

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  • Winnie

    posted on January 15, 2010 at 10:06 am

    This looks really lovely Amy!

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  • Maryam

    posted on January 15, 2010 at 10:31 am

    This is the most healthiest Chocolate recipe I ever found thanks!!

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  • MaryMoh

    posted on January 15, 2010 at 10:51 am

    Very lovely non-gluten cake. Looks moist and delicious.

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  • Jenna

    posted on January 15, 2010 at 1:30 pm

    That’s it. I’m sunk.

    I’ve held off on buying Agave syrup for almost 6 months now – sticking to honey, raw sugar, and using up the last of a LARGE bulk buy of brown sugar and a bit of the white. Some spenda my mom bought me as well. But drat it… this looks too good to pass. Onto the grocery list it goes for this weekend, and who knows – my wedding anniversary is at the end of the month, perhaps I can get a healthy sweet treat into my husband!

    [Reply]

  • Amy @ Finer Things

    posted on January 15, 2010 at 2:11 pm

    Again, Amy. You put so much effort into your food preparation. I’m impressed!

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  • Sandy Gillett

    posted on January 15, 2010 at 3:20 pm

    This is beautiful Amy. Thank you for the tutorial. I can’t wait for Monday – the give away is so much fun and the Progressive Dinner – I am anticipating all the wonderful soup and stew recipes.

    [Reply]

  • Kimi @ The Nourishing Gourmet

    posted on January 16, 2010 at 12:22 am

    Wow! This is actually a frugal dessert too! Looks delish. :-)

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  • Janice

    posted on January 16, 2010 at 1:23 am

    looks fantastic, I don’t have to feel guilty about eating this flourless chocolate torte

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  • Beatrice

    posted on January 16, 2010 at 8:28 am

    Coffee plus chocolate is such a great combination — this sounds (and looks) really good!

    [Reply]

  • Jenn AKA The Leftover Queen

    posted on January 18, 2010 at 12:49 pm

    Looks great, Amy! I love cakes like this! Perfect for a V-Day treat for your sweetie!

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  • my year without

    posted on January 20, 2010 at 3:08 pm

    Hi Amy!

    This looks so easy and I love the very few ingredients! I also love your attention to detail including helping out those of us who don’t know the first thing about beating egg whites!

    I have pretty much strayed from using agave because of the high fructose content, but I think honey or brown rice syrup might be doable replacements, don’tcha think?

    [Reply]

    Amy Reply:

    @my year without, I’d try a neutral or light flavored sweetener. Brown rice syrup would add an earthy quality – I am not sure it would work well. You can try it and see what you think.

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  • my year without

    posted on January 20, 2010 at 5:46 pm

    Oh, good point. I haven’t used rice syrup in a long time anyway. Hmm, I may try honey.

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  • My Man's Belly

    posted on January 26, 2010 at 7:02 pm

    This looks delicious and not nearly as deadly my usual recipe :)

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  • Diane {createdbydiane.blogspot.com}

    posted on February 1, 2010 at 1:21 am

    Looks great! I’m going to make it as well as pass the recipe to a friend who needs gluten free recipes :) I linked up with Hoosier Homemade too and hope you have a chance to stop by.

    [Reply]

  • Liz@HoosierHomemade

    posted on February 1, 2010 at 7:35 am

    Yum! You know I love chocolate. Thanks so much for joining in the fun at the Valentine Party! This would make a very special treat for your sweetie!
    ~Liz

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  • MANDA HILL

    posted on September 20, 2010 at 4:48 pm

    I am a low-carber (atkins actually), and i just made this recipe tonight! I substituted xylitol for the agave and it worked great! I’ve been craving chocolate CAKE and this really hit the spot! LOVE the texture of this!

    [Reply]

  • Rochelle

    posted on December 5, 2010 at 10:41 pm

    I made this twice, and it turned out great both times! I brought it to the family Thanksgiving dinner for me (sugar free), my sister (dairy free) and cousin (wheat free) and it got very high compliments. Thanks for sharing!

    [Reply]

  • Missie

    posted on March 21, 2011 at 1:16 pm

    Can you use something else instead of the butter and espresso. I would really like to make this cake trying not to eat sweets and it looks good

    [Reply]

    Amy Reply:

    @Missie, Try coconut oil or non-hydrogenated vegetable oil instead of the butter. And you can just leave the espresso out. It enhances the chocolate flavor – you can’t taste it. :)

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  • Nana Rogers

    posted on March 21, 2011 at 3:52 pm

    Amy I LOVE your recipes and help.
    Thank you!!
    (from the bottom of my bottom, It’s bigger than my heart. ;P)
    Even DH has been eating my treats. Wants his too so still have regular flour in the house. Just don’t bake with much plain regular flour and sugar. lol I’ve been mixing his too. HA ha (shhhh)
    I’ll have him SF/GF soon.
    Thanks again for everything!

    [Reply]

  • Peg4Jesus7

    posted on March 22, 2011 at 3:55 pm

    Wow, you are an inspiration to me! Sugar-free, carb-free and 40 lbs. lighter is where I’d like to be, and stay. So HARD to maintain. I’m glad I found your blog; will be perusing the recipes! Thanks and many blessings! -Peg

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  • Brandie G.

    posted on March 24, 2011 at 8:01 pm

    This is a great recipe. My son (age 10) has been begging for a sweet chocolate treat and this was a winner!

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  • Livin'4Him

    posted on June 3, 2011 at 10:43 pm

    First of all, thank you for all the wonderful recipes you’ve posted! I am so glad I found your website as I am learning to bake GF and SF. I have a quick question. I made this recipe w/out the espresso and used stevia instead of agave nectar. It didn’t turn out as it sounded like it should in your recipe. I know I must have made a mistake w/the stevia. Have you used stevia in this recipe before? Thank you for you help!

    [Reply]

    Amy Reply:

    @Livin’4Him, Yes, substituting stevia wouln’t produce the same results. Stevia functions differently than agave in baking so you’d have to rework the recipe, something that I haven’t done.

    Hugs,
    Amy

    [Reply]

  • Laura

    posted on September 17, 2013 at 8:13 am

    Could I sub anything for the butter here?

    [Reply]

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