Flourless Gluten-Free Chocolate Cake
This simple, healthy, and easy cake is rich, fudgy, dense, and naturally gluten-free. You can use any chocolate, so it is entirely customizable to your taste and dietary preferences. 3 simple ingredients. Makes one small cake.
Servings: 6 servings
Equipment
- Double Boiler
- Parchment Paper
- Springform pan
- Egg separator
- Paper towel
- Handheld electric mixer or stand mixer
- Silicone or rubber spatula
- Wire rack
Ingredients
- 1 lb. chocolate
- 1/2 cup plus 2 tablespoons unsalted butter
- vinegar (not in the recipe, only for wiping out the bowl to whip the eggs)
- 5 large eggs separated
Instructions
- Preheat oven to 375ºF.
- 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.
- Separate the egg yolks from the egg whites and put them 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 adding 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.)
- With the same beater, beat the egg yolks until they’re frothy. Add the egg yolks to the cooled melted chocolate and mix well.
- 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 the center of the cake will still be jiggly when the cake is fully cooked. Remove it from the oven when the edges of the cake have just started to separate from the sides of the springform pan.
- Cool cake on a wire rack for 10 minutes before un-molding it. For best results, chill for 4-6 hours before serving.
Notes
*Nutritional information is a calculated guesstimate. Please note that this can change with different brands and modifications you may make to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements you're using with each recipe.