Dairy/Gluten/Wheat Dessert Question

What if I took this flourless, dairy free chocolate sauce:

http://allrecipes.com/Recipe/Chocolate-Sauce/ Detail.aspx

and used it instead of the bittersweet chocolate for this flourless chocolate cake recipe?

http://allrecipes.com/Recipe/Flourless-Chocol ate-Cake-I/Detail.aspx

Any takers? I'm sure I'd have to adjust the amount of chocolate sauce I made, but this is my little brother's FAVORITE dessert and he is no longer allowed to eat it because of the new diet he has to do now.

any replies at all would be appreciated.

It would probably have the wrong texture.  I make it a policy not to mess with cake recipes because they are more like chemistry than cooking.

That's what I worry about, but this is supposed to be one of those fancy flourless cakes with the consistency of chocolate ganache, which is why I thought it might work with solidified chocolate sauce.

Reading some of the reviews now, tho, it seems that this chocolate sauce does not really solidify very well.

So, if anyone also knows any thickening agents that would be kind of like milk (but not) or gluten free, It'd be appreciated.

would unflavored gelatin possibly work? thanks!

Hi there.  I'm actually a pastry chef, so it's lucky for you that I happened upon your question today!  The chocolate sauce recipe would not work as a substitute, the flourless chocolate cake recipe needs the high chocolate content in order to set up properly.  I wouldn't recommend gelatine either, as it would entirely change the texture, making it rubbery.

I'm wondering why you want to replace the bittersweet chocolate?  If the issue with your little brother is dairy, gluten and wheat, then the chocolate would not be the issue, only the butter.  I would suggest replacing the butter with lactose free margarine.  Regular margarine has whey powder in it, but there are some margarines on the market without the whey.  Usually they would be labled lactose-free, but just to be sure read the ingredient list.  But, don't use the soft spreadable type margarine, it won't work either since it has such high moisture content, you would need to use the hard margarine.  This is very important as they are NOT interchangable!  It may be harder to find than the spreadable kind, but if you can't find it you may be able to order it through a specialty food store, or even try your local baker to see if they can bring it in for you.

One last thing I thought I'd mention, ganache can be made with any liquid, it does not have to be dairy.  Even chocolate and water will make ganache, it just won't be as rich.  I make wonderful ganache fillings for truffles using dark chocolate and raspberry puree, heat the puree to boiling just as you would with the cream and pour over the chocolate exactly like a classic ganache recipe.  I also do white chocolate with passion fruit puree, really your options are endless.  Or even consider making a classic ganache with soy milk instead of cream, or coconut milk, almond milk, etc.  Any liquid will work.  If you find you can't get your flourless cake recipe to work, a nice chocolate ganache pate may be something he would like just as much as the cake!

Hope this helps!

aw thanks so much for your detailed reply!

after reading your reply, i thought "but alas, all chocolate contains milk and my brother cannot have any milk at all..." then I realized I do not know this for sure. so after some digging, I found, HOLY CRAP, bittersweet chocolate is milk free! Hooray! Thank you for your line of questioning! And also for your excellent pastry tips!

Glad I could help!