Flourless Chocolate Cake

Flourless Chocolate Cake

Pinit

Recently, I was having company over and knew I needed to have a dessert ready to serve.  However, I’ve been trying to eat gluten-free for a few weeks now, and I hadn’t yet discovered any good looking gluten-free desserts.  Then I stumbled across Martha Stewart’s recipe for this flourless chocolate cake, and it made me (and my guests) wonder why anyone would ever make regular cake again!

Recipe Ingredients

  • 6 tablespoons unsalted butter, plus more for pan
  • 8 ounces bittersweet or semisweet chocolate, finely chopped
  • 6 large eggs, separated
  • 1/2 granulated sugar
  • confectioner’s sugar for dusting
  • sweetened whipped cream, for serving

Recipe Directions

Pre-heat oven to 275 with rack set in the center.  Butter a 9-inch springform pan, then set aside.  Place butter and chocolate in a large microwaveable bowl and heat in 30-second increments, stopping to stir each time.  When it is melted, whisk in egg yolks and blend well.  In a large bowl, beat egg whites until soft peaks form. Gradually add granulated sugar, and continue beating until glossy stiff peaks form. 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.

When you first remove the cake, it may look like this:

Flourless Chocolate CakeFlourless Chocolate Cake

And that’s perfectly ok.  Add your confectioner’s sugar…

Flourless Chocolate Cake

And you have a beautiful, deliciously moist creation!  Seriously, this was way better than regular cake.  It was still moist and fudgey a week later!  This cake earns an easy 5/5 herbs.

Flourless Chocolate Cake

Flourless Chocolate Cake
Author: 
 
Ingredients
  • *6 tablespoons unsalted butter, plus more for pan
  • *8 ounces bittersweet or semisweet chocolate, finely chopped
  • *6 large eggs, separated
  • *1/2 granulated sugar
  • *confectioner's sugar for dusting
  • *sweetened whipped cream, for serving
Instructions
  1. Pre-heat oven to 275 with rack set in the center. Butter a 9-inch springform pan, then set aside.
  2. Place butter and chocolate in a large microwaveable bowl and heat in 30-second increments, stopping to stir each time. When it is melted, whisk in egg yolks and blend well.
  3. In a large bowl, beat egg whites until soft peaks form. Gradually add granulated sugar, and continue beating until glossy stiff peaks form.
  4. 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.
  5. Bake until the cake pulls away from the sides of the pan and is set in the center, 45 to 50 minutes.
  6. Cool completely on a wire rack; remove sides of pan. Serve at room temperature, dusted with confectioners' sugar. Serve with whipped cream, if desired.

 


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4 comments on “Flourless Chocolate Cake

  1. I loooooovveeee flourless chocolate cake!! It’s so easy to make and tastes just like a dense brownie 🙂 I always use Whole Foods’ recipe but this one looks just as tasty!

  2. Wow! This looks AWESOME! I can see why you wouldn’t miss the gluten or flour with this cake. 🙂

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