Gluten-Free Flourless Chocolate Cake Recipe
Flourless Chocolate Cake
An easy gluten free recipe that is magically decadent yet light!
For my wife’s birthday, she requested a Flourless Chocolate Cake to celebrate. My good friend shared this recipe with me and it was amazing! My wife and the rest of us loved it. It’s gluten-free, grain-free, and fairly easy to make! I hope you enjoy it, too.
Flourless Chocolate Cake
Ingredients:
7 oz (200 g) semi-sweet chocolate (42-52 % cocoa)
3/4 cup (180 g) butter
1 cup (200 g) sugar
4 eggs, separated
Method
Preheat oven to 350deg F (Gas mark 4 or 180 deg C).
Grease a 9 inch (23 cm) cake tin or springform pan, then line with parchment or other non-stick paper
Break the chocolate into small pieces and melt it with butter in a pan or heat-safe bowl over hot water (double boiler method).
Separately, beat the egg yolks with half of the sugar. Stir in the melted butter and chocolate mixture.
In a large bowl, beat egg whites until frothy by using an electric mixer; gradually add the remaining sugar, beating until stiff peaks form.
Fold in the beaten egg whites into the chocolate mixture, adding in thirds until incorporated. Pour batter into lined pan.
Bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 40 minutes. Please note that cakes of this type will collapse and look like a pie because no flour is used.
Use a knife to separate the cake from the non-stick paper.
This cake is quite sticky, like a brownie. It may be served warm or cold, with whipped cream or creme fraiche, and is lovely with fresh raspberries or strawberries. The cake may be dusted with cocoa powder or powdered sugar before serving.
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