Dessert! Flourless Chocolate CakePosted: October 10, 2012
Dessert. A big issue if you are gluten free. Cakes, cookies, donuts, pastries all go away. Great for the waistline, but not the sweet tooth. Everyone needs dessert once in awhile. I actually carried this recipe around with me for years before I had to be GF. I could not imagine what a Flourless Cake was. I finally made it and now I know!
If you have to be GF, you know the drill, check all ingredients. For the rest of you, it is just a recipe that happens to be GF.
FLOURLESS CHOCOLATE CAKE
5 oz. bittersweet chocolate
3 oz. unsweetened chocolate
1 stick unsalted butter, softened
5 large eggs, separated, whites beaten until stiff peaks form
2/3 cup sugar
1 1/2 tsp vanilla extract
3 oz. semisweet chocolate
3 TB unsalted butter, softened
1 TB brandy or bourbon (optional…but good!)
Preheat oven to 350
Spray a 10 inch spring form pan and line the bottom with parchment paper
CAKE: melt the chocolates and butter together in a saucepan over low heat. Stir to blend well. Cool
While the chocolates are cooling, I like to work on the eggs. I beat the egg whites last.
Beat the egg yolks with the sugar until thick and lemon yellow in color-about 5 minutes. Beat egg whites and set aside. Stir in vanilla. Gently fold the cooled chocolate mixture into the yolks and then fold in one third of the egg whites. Fold in the remaining whites until no streaks of white remain (be careful not to deflate the whites too much).
Pour the batter into the prepared pan and bake in the middle of the oven for 35 to 45 minutes, or until a cake tester inserted in the center comes out clean. The cake will rise like a souffle while it bakes and then falls considerably when it cools, creating a dense chocolate layer.
Cool the cake in the pan for 10 minutes, then remove the sides. Invert the cake onto a rack and remove the bottom, but not the paper. Let the cake cool completely before glazing. Remove paper.
GLAZE: Melt chocolate and butter together in a saucepan over medium heat, stirring until smooth. Add liquor. Put the cooled cake on a plate. Pour the glaze over the cake and spread lightly to coat the top evenly. Let any extra glaze run in drips down the sides.
This recipe can look somewhat complicated, but it really is not. I have never had it come out badly. Make sure to carefully separate the eggs. Know your oven, as temperatures can vary. This is a rich cake that is meant to be a special treat. It is so good that non-gluten free friends have asked for the recipe!