Flourless Chocolate Cake

Wednesday, December 24, 2014

A few days ago, we went spent the evening with some friends playing games and eating dessert.  Prior to going over, I mentioned to them that we wanted to bring a dessert and wanted to make sure they didn't have any diet restrictions that I should know about.  She mentioned that she was trying to avoid gluten.  I have never thought much about a gluten-free diet, so I was slightly stumped about what we should make.  Then I was looking up cakes on Martha Stewart, and lo and behold, they had a flourless chocolate cake recipe!  I have seen a few of these popping up around the internet, but never had a reason to try them.  Not the prettiest cake I have ever made, but really quite delicious!  It has a nice fudgy consistency, and was sweet without being too sugary. And would be easy to make at a moment's notice as long as you have eggs and chocolate on hand.  
It would be perfect if you are still struggling to find a Christmas Eve dessert! 

Flourless Chocolate Cake:  
slightly adapted from Martha Stewart

6 Tbs unsalted butter (plus more for buttering the pan)
8 oz semi-sweet chocolate (I used chocolate chips)
6 eggs, separated
1/2 cup granulated sugar

Optional: Cocoa powder for the pan

Preheat your oven to 275°.  Butter a 9-inch round spring-form pan and then dust it with cocoa (this step is optional, but should allow the cake to release more easily if you don't want to serve it in the pan.)

Place the butter and chocolate in a microwave safe bowl, and heat, stirring every 30 seconds or so until chocolate and butter are melted smoothly together.  Cool slightly then add eggs yolks.  Combine until smooth.

In a Kitchen-Aid Mixer, beat the egg whites until soft peaks form, then add the sugar and continue to beat the egg whites until stiff peaks form.  Whisk 1/4 of the egg whites into the chocolate mixture, then gently fold in the remaining egg whites and combine.

Pour into a prepared pan and cook for 45-50 minutes.  The sides will start to pull away slightly from the pan and the middle should be set.  Cool for 15 minutes or so.  The top of the cake will most likely fall, so to make it look more lovely, dust with powdered sugar.


2 comments

  1. Oooooh!!! Yum!! I'm grain free, which is hard, so I'll have to ask my hubby if he'd want some! I'll let you know how it turns out!

    ReplyDelete

Measure & Whisk: Real food cooking with a dash of minimalist living © . Harlie Ave Design .