No one in our family has a problem with gluten, so I have never worried about foods that have gluten in them. I know that gluten free foods are the in thing today, but I have read that going gluten free has no benefits for people that don’t suffer from Celiac Disease. But every once in a while there is a gluten free recipe that will catch my attention and I wonder how good it would be.
The flourless cake recipes are some that make me think that I should give them a try, they always look so dense and delicious. So when I came across this recipe for flourless chocolate cake I decided that it was time to give it a try.
The cake was most certainly dense, but yet the texture is nice and soft. I loved it and so did my family. I know that I will be making this one again.
Flourless Chocolate Cake (Source: adapted from foodnetwork.com)
4 ounces butter, cut into small pieces
8 ounces of semisweet chocolate chips
5 eggs, separated
Pinch of salt
2/3 cup sugar
1. Preheat the oven to 325 degrees F. Butter and flour a 10-inch round cake pan (I used a 10-inch springform pan, which made it very easy to take the cake out of the pan).
2. Combine the butter and chocolate and melt in a double boiler over barely simmering water. Whisk together the egg yolks, salt, and all but 3 tablespoons of sugar. Stir the melted chocolate into the egg yolks until thoroughly combined.
3. With and electric mixer, on medium speed, beat the egg whites until soft peaks form. Gradually beat in the remaining sugar and continue to whip until the egg whites are stiff, but not dry.
4. Carefully fold the chocolate mixture into the egg whites. Pour into the prepared pan. bake for 1 hour and 15 minutes. Turn out on a rack immediately. As the cake cools, the center will sink and crack – do not worry.
Dust the cake with powder sugar or top with your favorite toppings and serve with sweetened whip cream. I serve this cake with a chocolate ganache, peanut butter sauce, and whipped cream.