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.
- 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
- 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.
- 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.)
- Whisk in egg yolks.
- 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.
- 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.