Flourless Chocolate Cake (Gluten-Free)
This simple & easy flourless chocolate cake is the best! Dense and decadent, every bite is packed with rich chocolate flavor.
Ingredients
- 1 pounds chocolate note that your final cake will taste exactly like the chocolate that you use. I used an entire pound of Hershey bars, and I adored the final product. Some of the other Daring Bakers used mostly bitter dark chocolate, and they were less pleased with their final product.
- ½ cup plus 2 tablespoons butter unsalted
- 5 large eggs separated
Instructions
- Melt the butter in the microwave. Chop chocolate and add to a double boiler, then pour melted butter on top. Heat the butter and chocolate until the mixture is smooth, stirring often.
- While the chocolate and butter mixture is cooling, cut a circle of parchment paper the same size as the bottom of the springform pan. Butter the bottom and sides of a 9" springform pan; line with a parchment circle, then butter the parchment. This is an important step!
- Separate the egg yolks from the egg whites and put into two medium bowls.
- Wipe a large glass or metal bowl with a paper towel soaked in white vinegar. This ensures that there is no grease in the bowl prior to add your egg whites. If there's any grease in the bowl, the egg whites will not whip into peaks.
- Use an electric mixer or stand mixer to beat the egg whites until they form stiff peaks. That means that, when you pull the beater up out of the egg whites, the little mountain that forms holds its shape and does not fall over. (Do not over-whip or the cake will be dry.) If you try to do this by hand, your arms will be so tired that you'll think they are falling off and the egg whites will not become stiff enough. Learn from my mistake, and use some kind of electric mixer. A hand mixer would be best.
- With the same beater, beat the egg yolks. Add the egg yolks to the cooled melted chocolate.
- Fold one-third of the egg whites into the chocolate mixture and follow with the remaining two-thirds. Carefully fold until no white remains, being careful to not deflate the batter.
- Pour batter into the prepared pan. The batter should fill the pan ¾ of the way.
- Bake at 375ºF for about 25 minutes.
- The top of the cake will look similar to a brownie, and a cake tester will appear WET.
- Cool cake on a rack for 10 minutes then un-mold.
Nutrition
Calories: 579kcal | Carbohydrates: 46g | Protein: 8g | Fat: 45g | Saturated Fat: 26g | Cholesterol: 196mg | Sodium: 206mg | Potassium: 277mg | Fiber: 4g | Sugar: 39g | Vitamin A: 698IU | Calcium: 46mg | Iron: 3mg
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