Gooey Chocolate Cake

A while back, I came out of the IBS closet with a post called I Hate My Guts. For those of you that didn’t get a chance to check out the post, here’s the link.

Over this past few years since my original “diagnosis,” I’ve been struggling to figure out what I can and can’t eat.  There is a lot of new information out there on diets that help support belly health for those of us with IBS.  One of the big new diets that has been determined to help those of us suffering is the Low FODMAP diet.  What the hell does that mean?  Well, FODMAPS are some of the carbohydrates (sugars) found in food.  Some, not all.  To name a few:

Fructose (fruits, honey, high fructose corn syrup (HFCS), etc)
Lactose (dairy)
Fructans (wheat, garlic, onion, inulin etc)
Galactans (legumes such as beans, lentils, soybeans, etc)
Polyols (sweeteners containing isomalt, mannitol, sorbitol, xylitol, stone fruits such as avocado, apricots, cherries, nectarines, peaches, plums, etc)

Check out the links below for more information on FODMAPS and how they effect IBS sufferers.

Anyway, I have to have chocolate.  It’s not something I can go without.  When I was first told about this diet, I got nervous that I’d have to refrain completely from sweets.  So, I went searching for ways that I can still enjoy sweets.  Cause otherwise, I’ll just cry every day.  I found this gooey chocolate cake and was shocked to find that my first attempt at a FODMAP friendly dessert was actually really good!  It’s also gluten free, low in sugar and lactose.


From Nom Nom Bombshells | Desserts | American


cal Calories 335kcal

High fat Total Fat 21g

High sat-fat Saturated Fat 12g

High chol Cholesterol 107mg

sodium Sodium 268mg

carbs Total Carbohydrate 35g

Serving size 79g Calories from fat 186kcal Fiber 2g Protein 4g Sugar 31g
10 servings


  • 8 oz dark chocolate (as high quality as you can get)
  • 5 oz unsalted butter
  • 7 oz sugar
  • 1 tsp salt
  • 4 large eggs (room temperature)
  • 3 Tbsp cocoa powder ( I used organic raw cacao powder)


  1. Before you start, pre-heat the oven to 375°C and grease or line a 9 inch cake pan.
  2. Next, melt the butter and chocolate together using a bowl placed on top of a saucepan full of boiling water, or by sticking it in the microwave for 10 seconds at a time and stirring in between. Be very careful not to burn it. Leave on the side to cool.
  3. In a separate bowl, mix the eggs, sugar and salt using an electric whisk until it is foamy.
  4. Add the chocolate and butter mixture to the egg mixture and continue to whisk until it is all combined.
  5. Add the cocoa powder and stir until combined.
  6. Pour mixture into the cake tin and cook for 30 mins
  7. Remove from oven and leave to cool on a wire rack before placing in the fridge until ready to serve.
  8. Cut and top with your favorite topping.

It was pretty simple to make as well! The instructions in the above recipe come straight from the site below

I ended up topping mine with a bourbon carmel sauce that I made by just melting some store bought Kraft Caramels with some bourbon and a little butter.  It was pretty delicious.


Key elements to making this dish successfully: melt your chocolate in a bowl placed on top of a pot of boiling water (or double boiler if you have one), make sure you stir constantly and remember that the smaller your pieces of chocolate are the faster they will melt.


Delicious! Mix your eggs, sugar and salt in an electric mixer till foamy then add your chocolate and blend till combined.  Add the cocoa powder and mix again till combined.


Pour everything into a cake tin and bake for about 30 minutes.


Top with whatever you’d like to top it with.  The caramel isn’t necessarily low FODMAP, but it was tasty.

I hope you enjoy this!  I took my leftovers to work for a staff meeting and everyone LOVED it, didn’t even miss the gluten.  Give it a try.

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