Flourless chocolate cake
a truly indulgent dessert. gluten-free, flour-less chocolate cake. Fudge like and dense. But better than fudge Have all ingredients at room temperature before starting
Prep Time45 mins
Cook Time30 mins
Total Time1 hr 15 mins
- 1 pound bittersweet or semi-sweet chocolate coarsely chopped
- 10 Tbsp unsalted butter cut into 10 pieces
- 5 large egg yolks
- 5 large egg whites
- 1/4 tsp cream of tartar
- 1 Tbsp sugar
- Powdered sugar for topping
Preheat oven to 325. Grease the sides of a 8 x 2 in round cake pan and line the bottom with wax or parchment paper. Don't use a springform pan. You are going to bake the cake in a water bath - a springform might leak.
In large glass bowl, add chocolate and butter and melt in the microwave. You could use a double-boiler for this, and I have, but I find the microwave much easier and much easier to control. Using the microwave, stir chocolate every 30 secs. Or use the butter / chocolate melting setting if you have it.
Remove chocolate mixture from the heat and whisk in egg yolks.
In a stand mixer with a whisk attachment (you could use a hand-held mixer or just a whisk) beat egg whites and cream of tartar on medium speed until soft peaks form. Turn to high-speed, and gradually add the 1 Tbsp sugar.
Beat on high-speed until stiff peaks form, but not dry.
Put the kettle on. ;) you will thank me later for telling you this now.
Using a rubber spatula, fold in 1/4 of the egg whites into the chocolate mixture. Then fold in the remaining egg whites. GENTLY You want to get the egg whites incorporated, but you don't want to beat them down. If you leave strips of white in the chocolate mixture, you will see the strips in the final product -- so mix, just enough....
Pour batter into prepared pan and spread evenly. Set the pan in a large roasting pan or large shallow baking dish and set this into the oven. Pour enough hot boiling water into the roasting pan until it reaches halfway up the sides of the cake pan.
Bake for exactly 30 mins. The top of the cake will have a thin crust on top, but still be wobbly and gooey in the middle. Set the cake in its cake pan on a rack to cool completely. Then chill in the refrigerator, preferably overnight.
To unmold, slide a knife around the edge of the cake pan, invert the cake and peel off the paper lining the bottom. Re Invert the cake onto a serving platter.
Serve at room temperature.