Luxurious Low-FODMAP Flourless Chocolate Cake with Low-FODMAP Berry Sauce/Coulis and Low-FODMAP Vanilla Bean Coconut Whipped Cream; Gluten-free

This low-FODMAP flourless chocolate cake is deep, sultry, smooth, and chocolatey.  I top mine with fresh Low-FODMAP Vanilla Bean Coconut Whipped Cream, and plate it over tart Low-FODMAP Raspberry Coulis. A combination that is supreme luxury.

Although there are a couple of different steps to this dessert, in reality it is quite simple. There is plenty of time while the Low-FODMAP Flourless Chocolate Cake bakes to whip up the Low-FODMAP Coconut Whipped Cream and Low-FODMAP Raspberry (or strawberry) Coulis.

An excellent choice for any gluten-free occasion, or Passover.

The Low-FODMAP Berry Coulis recipe can be modified for strawberries, raspberries or blueberries.  It also goes great as a topping for pancakes, scones, ice cream or (if you are like my kids) straight from a spoon!

You may also love:

• Low-FODMAP Flourless Double Chocolate Chewy Cookies
• Beautiful Low-FODMAP Pavlova
• Low-FODMAP Deluxe Chocolate Cake
• Low-FODMAP Chocolate Pudding/Pots De Creme
• Low-FODMAP 5-Minute Chocolate Mug Cake

Or check out over 600 more low-FODMAP recipes on the blog. IBS-friendly!

Be healthy and happy,

Rachel Pauls, MD

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Low-FODMAP Flourless Chocolate Cake with Low-FODMAP Coconut Whipped Cream and Low-FODMAP Berry Coulis; Gluten-free

Although this recipe has not been lab tested, a single serving should be low FODMAP based on the ingredients, using FODMAP data at time of posting

Prep time: 80 minutes (Bake time 50 minutes)

Temp:  350 degrees Fahrenheit

Servings: 12

Ingredients

For the Low-FODMAP Flourless Chocolate Cake:

• 12 ounces bittersweet or semisweet chocolate, chopped or broken into squares (bittersweet makes for a slightly deeper flavor)
• 12 tablespoons (3/4 cup) unsalted butter
• 6 large eggs, room temperature; separated into yolk and white
• 12 tablespoons white sugar, divided
• 2 teaspoons vanilla extract
• Vegetable shortening, for greasing
• Confectioner’s sugar or cocoa powder, for garnish

For the Low-FODMAP Coconut Whipped Cream:

• 1 cup cream from top of canned chilled coconut milk (refrigerate the can first to allow easier scooping and whipping)
• 3 tablespoons confectioner’s sugar (adjust to taste)
• 1 vanilla bean
  • This part speckles the cream with those nice little seeds and infuses with a great flavor, but lately vanilla is super expensive…feel free to just use extract if you prefer
• 1 teaspoon vanilla extract

For the Low-FODMAP Berry Coulis:

• 1 cup fresh or frozen strawberries, cut into chunks (no sugar added)
  • Can also use raspberries or blueberries, but be aware there are different low-FODMAP serving sizes for each
    • For strawberries can consume 140 g per serving; raspberries 45g per serving; blueberries 28g per serving
• 1/2 cup white sugar
• 1 tablespoon lemon juice

Directions

To prepare Low-FODMAP Flourless Chocolate Cake

• Preheat oven to 350 F
• Grease 9-inch diameter springform pan and wrap with foil, can also line bottom with greased parchment paper round
• Place chocolate and butter in double-boiler and melt together until smooth, stirring frequently
• Remove from heat and cool to lukewarm (should only take about 10 minutes, is usually cool enough by the time the egg-yolk mixture is ready)
• Separate eggs and beat egg yolks and half the sugar (six tablespoons) in large bowl until the mixture is thick and pale yellow (about three minutes)
  • I use my stand mixer with the flat paddle for this part, and switch to the whisk for the egg white part
• Fold lukewarm chocolate into the egg-yolk mixture, and then add vanilla and combine

• Using clean equipment, beat egg whites until soft peaks form
• Add the remaining six tablespoons of sugar slowly and beat rapidly until medium/firm peaks form (about three to five minutes)

• Gently fold whites into chocolate/yolk mixture in three to four additions until well combined

• Pour batter into the pan and place into center of oven, can put on baking sheet to prevent drips
• Bake for 50 minutes or until top is crackly and toothpick inserted in center comes out with only moist crumbs attached

• Cool on rack in pan (cake may fall slightly)
• Once cooled, transfer to a cake tray and cut into sections
• Sprinkle with confectioner’s sugar or cocoa if desired

• Serve cake at room temperature, store in refrigerator
• Plate with low-FODMAP Coconut Whipped Cream and low-FODMAP Berry Coulis (recipes to follow), and garnish with fresh berries, if desired

• This low-FODMAP Flourless Chocolate Cake is rich and so luxurious…

• I have to close my eyes when I take a bite!

To prepare Low-FODMAP Vanilla-Bean Coconut Whipped Cream

• Place whisks and bowl in freezer to cool briefly
• Slice the vanilla bean in half and extract seeds, scrape into the bowl
• Add coconut cream and whip until soft peaks form
• Add the sugar gradually and adjust to taste
• Add vanilla extract
• Beat on high until stiff peaks form (about 5-7 minutes)
• Place in piping tube or refrigerate until use

To prepare Low-FODMAP Berry Coulis/Sauce

• Place choice of berries, sugar and lemon juice into medium saucepan/pot
• Bring to boil over medium heat for two minutes
• Place in blender or processor and puree until smooth, can strain seeds if desired
• Store in mason jar in refrigerator for up to one week