Flourless Chocolate Cake
A rich and indulgent dessert that highlights chocolate's purest form, this gluten-free cake offers a decadent experience for chocolate lovers with its dense, fudgy texture.
Ingredients
Main Ingredients
- 4 oz Unsweetened Chocolate Provides deep chocolate flavor.
- 1/2 cup Butter Adds moisture and richness.
- 3 large Eggs Contributes structure and stability.
- 1 cup Granulated Sugar Sweetens and stabilizes the meringue.
- 1/4 cup Cocoa Powder Enhances overall chocolate flavor.
- 1 pinch Salt Balances and heightens sweetness.
Instructions
Preparation
- Grease a 9-inch round springform pan with softened butter and dust with cocoa powder. Preheat your oven to 340°F (170°C) for conventional or 300°F (150°C) for fan-forced oven.
Making the Chocolate Mixture
- Combine unsweetened chocolate and butter in a large heatproof bowl. Microwave in 30-second intervals, stirring until smooth and melted.
- Allow the mixture to cool slightly.
Whipping the Egg Whites
- In a separate bowl, beat egg whites with an electric mixer on medium speed until foamy, then gradually add granulated sugar.
- Continue beating until the meringue is glossy with soft peaks.
Combining Ingredients
- Whisk egg yolks into the cooled chocolate mixture. Add cocoa powder and salt, stirring until smooth.
- Fold a quarter of the whipped egg whites into the chocolate mixture, then gently fold in the remaining meringue.
Baking the Cake
- Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes until the center is set.
- Let the cake cool completely in the pan. It may sink slightly in the center.
Serving
- Dust the cooled cake with cocoa powder and serve with whipped cream or ice cream.
Notes
For the best flavor, use high-quality dark chocolate. Be gentle when folding the meringue to keep the cake airy.