Flourless Chocolate Cake

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Michelle Hanneman avatar
Recipe video made by Michelle Published on 06/08/2020, viewed by 2760 , 1 Comments
yield8 portionstotal time70m

This simple dessert is so chocolaty and fluffy just like a mousse. Perfect for all your gluten-free friends! Serve alongside vanilla ice cream, whipped cream, or coffee!

Translations available inen-USin-IDes-MX

What you will need

6 Eggs

8 oz Dark Chocolate Chips

6 Tbsp Unsalted Butter

1/2 cups Sugar

1 pint Vanilla Ice Cream, optional

Confectioners Sugar for dusting, optional

Fresh Mint, optional

(Nutritional facts 391 calories, 22.12 g fat, 37.98 g carbohydrates, 10.92 g protein, 269 mg cholesterol, 251 mg sodium)

How to cook

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Gather all ingredients.

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Portion all ingredients.

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Separate the egg yolks from the whites. Set both aside.

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Set oven to 350 °F

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equently until melted.

Leave the water on low heat to avoid getting the chocolate too hot. Stir frequently until melted.

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Stir the egg yolks into the melted chocolate.

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Whip eggwhites with an electric mixer.

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 too much sugar goes in at once, the sugar won't dissolve. Whip until the egg whites are at stiff peak stage.

When the egg whites turn white and frothy, slowly sprinkle in the sugar. If too much sugar goes in at once, the sugar won't dissolve. Whip until the egg whites are at stiff peak stage.

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lls of the whipped egg whites at a time, and fold in with a spatula.

Put the chocolate and egg yolk mixture into a large bowl. Add a few spoonfulls of the whipped egg whites at a time, and fold in with a spatula.

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 the air in the whites is not deflated.

Continue folding in the egg whites until smooth. Try not to overmix so that the air in the whites is not deflated.

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 type of pan works best so that you can release the cake easily, but a regular cake pan lined with parchment will also work - just be careful not to break the cake when you turn it out of the pan. I like to line the springform pan base with foil so I can easily transfer the cake off of the metal disk.

Pour batter into a springform pan and smooth the top with the spatula. This type of pan works best so that you can release the cake easily, but a regular cake pan lined with parchment will also work - just be careful not to break the cake when you turn it out of the pan. I like to line the springform pan base with foil so I can easily transfer the cake off of the metal disk.

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he cake is set and a toothpick inserted into the middle comes out clean. Let cool before releasing from the pan!

Bake on the center rack of the oven for 55 minutes or until the center of the cake is set and a toothpick inserted into the middle comes out clean. Let cool before releasing from the pan!

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elease it from the sides of the pan. Then release the springform ring and remove it.

Run an offset spatula or dinner knife around the edge of the cake to help release it from the sides of the pan. Then release the springform ring and remove it.

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Comments

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sandyyorkie avatar
sandyyorkie
12/31/2021 ☰
Yummy
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