Flourless Chocolate Decadance Cake

Flourless Chocolate Cake

If your tummy does not tolerate wheat very well, this is a great cake that not only is easy, but tastes ultra gourmet.  I’ve made it quite a few times for dinner parties and served it with fresh whipped cream and a puree of raspberries.

Be patient with this recipe and don’t try to skimp and rush on the preparation and you should have no problems.

Remember you’re working with a meringue recipe of sorts.  Follow your meringue making skills to make this recipe and you should end up with a lofty, yet dense cake with loads and flavor.

One quick way to maximize the gourmet look is to stencil your cake with confectioners sugar and a doily.  Just make sure your cake is well cooled before you do this step or your sugar will melt into a light brown mush.  Not attractive, by the way.

Ingredients

  • 6 tablespoons unsalted butter, plus more for pan
  • 8 ounces bittersweet or semisweet chocolate, finely chopped (try to find the best quality chocolate you can find)
  • 6 large eggs, separated (make sure there are no yolks in with the whites)
  • 1/2 cup granulated sugar
  • Confectioners’ sugar, for dusting
  • Sweetened whipped cream, for serving

Directions

  1. Preheat the oven to 275 degrees with the rack in the center. Butter the bottom and sides of a 9-inch springform pan. Set aside.
  2. Place butter and chocolate in a large heatproof bowl and microwave in 30-second increments, stirring each time, until completely melted. Let cool slightly. (make sure the mixture is cooler, but not warm.  Otherwise, you’ll risk cooking the eggs.)
  3. Whisk in egg yolks.
  4. In a large bowl, beat egg whites until soft peaks form. Gradually add granulated sugar, and continue beating until glossy stiff peaks form. Lightly whisk 1/4 of the egg whites into the chocolate mixture; then gently fold in remaining egg whites.
  5. 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.