Chocolate is good anytime…and a chocolate cake with a cup of tea…is well sublime!
This recipe is easy…and has no flour…which is perfect for those of us…that don’t handle gluten very well.
You will want to make this yummy chocolate goodness…time after time…and you will impress everyone with your baking skills. It is a very rich cake…good as it is…or with ice cream or whipped cream.
FLOURLESS CHOCOLATE CAKE
Yield 8 servings
A rich…chocolatey cake…with a crackly topping
7 ounces baking chocolate…roughly chopped
1 stick unsalted butter…diced
5 eggs…whites and yolk separated
¾ cup granulated sugar
1 pinch of salt
2 tablespoons unsweetened cocoa powder…sifted…plus extra for dusting on top
Preheat the oven to 325 degrees…and generously grease the bottom and sides of a 10-or 11-inch spring form cake pan with butter. Set aside.
Place butter and chocolate in a medium pan…and slowly melt with low flame on your stove…watch closely and stir…so it does not burn. When blended and melted…set aside to cool.
While the chocolate cools… separate the egg whites from the yolks…placing the egg yolks in a separate bowl. Set aside.
Add the egg whites and a pinch of salt in a bowl…and beat the egg whites starting on medium speed and slowly increasing to high. When the egg whites become foamy but are not firm yet…add the sugar slowly and continue beating…until soft peaks form…(not stiff like a meringue.)
Add the yolks to the melted chocolate…one at a time…whisking well between each egg addition. Add the sifted unsweetened cocoa powder…whisk to combine.
Gradually blend the whipped egg whites into the chocolate mixture by dropping large spoonfulls at a time into the chocolate mixture and folding in gently to combine. Mix until combined and no streaks of egg whites or cocoa powder remain. Do not over mix.
Gently spoon the batter into the prepared pan into an even layer and bake at 325 degrees for about 30-35 minutes or until the center is set and the edges of the cake start to pull away from the sides of the pan. Allow to cool completely before removing from the spring form pan…and dust with extra cocoa powder. Enjoy this fantastic chocolate treat warm or cold…as is…or with fresh fruit…ice cream or whipped cream.
Chocolate goodness to you
Love…Victoria