Flourless Chocolate Cake is a naturally gluten-free treat everyone can enjoy.
Flourless Chocolate Cake
Makes one 9-inch cake or six 4-inch cakes.
Preheat oven to 275°F.
- 6 tablespoons unsalted butter
- 8 ounces semi-sweet or 70% chocolate
- 6 eggs
- 3/4 cup sugar
- 1 cup walnuts, chopped (optional)
- 1 recipe whipped cream
- 1/2 cup semi-sweet or 70% chocolate, shaved (optional)
Place the chocolate and butter in a large bowl. Microwave in 30-second increments and stir between each. Remove from microwave when almost completely melted. Stir until fully melted and set aside to cool.
Separate the egg yolks from whites and place them in 2 separate containers.
Place the egg whites in a mixer and, using the whip attachment, whip them until they reach soft peaks. Slowly add the sugar and continue to whip until they are glossy and reach stiff peaks.
After the chocolate has cool for about 30 minutes, whisk and then slowly whisk in the egg yolks one at a time.
Finally, fold the egg whites about 1 cup at a time into the chocolate.
Folding is basically slowly stirring the egg whites in with larger than normal sweeping movement.
When you’re done folding, the batter will be light chocolate brown with whites fully mixed in and it will still be light & airy.
Spray your baking pan (or mini pans) with non-stick baking spray or smear with butter.
Place the batter in your pan/pans. If you like, top the cake/s with walnuts.
Place your cakes in the preheated oven and bake for 35-40 minutes or until the sides are pulling away from the edges of the pan.
Let the cakes cool for about 15 minutes, remove from the pan/s and top with whipped cream. If you like, top the whipped cream with shaved chocolate.