When our family doctor first suggested that we try to give up gluten for my daughter’s skin problems, I scoured the internet for flourless recipes. In case you’re wondering whether we succeeded in going completely gluten free – um.. no. It is just too difficult with our diet. Anyways, that was how I first stumbled upon this recipe for a flourless chocolate cake.
My kids would eat anything chocolate in it and I expect everyone would love fudge-y chocolate-y yumminess.
What You Will Need
- 6 tablespoons unsalted butter, plus more for pan
- 8 ounces bittersweet or semisweet chocolate, finely chopped (I prefer bittersweet chocolate and be sure to buy good quality chocolate)
- 6 large eggs, separating yolks and egg whites
- 1/2 cup granulated sugar
Optional:
- Confectioners’ sugar/cocoa powder for dusting
- Sweetened whipped cream, for serving
Directions
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Preheat the oven to 135 degrees C with the rack in the center. Butter the bottom and sides of a 9-inch springform pan. Set aside.
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Place butter and chocolate in a large heatproof bowl and microwave in 30-second increments, stirring each time, until completely melted. You can also do this over the stove bain-marie style. Let cool slightly. Whisk in egg yolks.
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In a large bowl, beat egg whites until soft peaks form. Gradually add granulated sugar, and continue beating until glossy stiff peaks form. Whisk 1/4 of the egg whites into the chocolate mixture; then gently fold in remaining egg whites.
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Pour batter into the prepared pan, and smooth the top with a rubber spatula. Bake until the cake pulls away from the sides of the pan and is set in the center, 45 to 50 minutes. Cool completely on a wire rack; remove sides of pan. Serve at room temperature, dusted with confectioners’ sugar. Serve with whipped cream, if desired.
I’ve made this cake for dinner parties and pot luck and it is always a hit. Decorate it anyway you like provided it isn’t too heavy. Decorate with strawberries and give it a pop of colour.