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Recipe for "Flourless Chocolate Cake"


Tips

Chocolate cake for those who can't tolerate wheat or gluten.

Ingredients

Butter 6 tablespoons
Semisweet Chocolate, Finely Chopped 8 ounces
Eggs, Separated 6
Granulated Sugar 1/2 cup
Salt 1/2 teaspoon
Confectioners' Sugar, For Dusting 1 tablespoon
Sweetened Whipped Cream, For Serving 4 tablespoons

Instructions

1

Preheat the oven to 275 degrees with the rack in the center. Butter the bottom and sides of a 9-inch spring form pan.

2

Place butter and chocolate in a large heatproof bowl and microwave in 30-second increments, stirring each time, until completely melted.

3

Add salt.Let cool slightly. Whisk in egg yolks. In a large bowl, beat egg whites until soft peaks form.

4

Gradually add granulated sugar, and continue beating until glossy stiff peaks form.

5

Whisk 1/4 of the egg whites into the chocolate mixture; then gently fold in remaining egg whites.

6

Pour batter into the prepared pan, and smooth the top with a rubber spatula.

7

Bake until the cake pulls away from the sides of the pan and is set in the center, 45 to 50 minutes.

8

Cool completely on a wire rack; remove sides of pan.

9

Serve at room temperature, dusted with confectioners' sugar. Serve with whipped cream or ice cream, if desired