Flourless Chocolate Cake
This is the original gluten free chocolate cake, before gluten became a buzz word in the media. It's a classic, and was popularized in the late 80s by a chef in New York named Marcel Desaulniers, although his original intent wasn't to create a gluten-free dessert, it was simply to intensify the chocolate flavor and achieve a more dense texture - it just so happens to be gluten free too, which is great news for those who are intolerant or have Celiac.
Because of it's flourless-ness, the cake "collapses" once cool, making for a unique texture and sort of "crust" to form around the edge. The cake has the feel of a cake and a brownie combined.
Because of it's texture and intensity of flavor, a small slice is enough for dessert, either by itself or with a dollop of lightly sweetened cream. Strawberries also make a great pairing of course!
the cake will inflate and swell as it bakes , it will slightly collapse and crack when it cools down.
For those of you that are a little intimidated by baking and working with egg whites, this recipe is perfect for you, because the texture of the whites isn't crucial to success. If you've never separated egg whites and yolks before, this video gives a very simple explanation.
Flourless Chocolate Cake
12 tablespoons unsalted butter, cubed, plus more for pan ( 1 1/2 sticks)
3/4 pound dark chocolate, roughly chopped ( 12 ounces)
6 large eggs, separated
1 1/2 cups sugar
pinch fine salt
Preheat oven to 375F. Generously butter a 9-inch springform pan :set aside.
Put butter and chocolate in a bowl set over a small pot of barely simmering water. Stir until completely melted. Set the chocolate mixture aside to cool slightly.
Meanwhile , put egg whites and continue whisking until the whites are shiny and stiff and just beginning to hold their shape. Set the egg whites aside.
In separate bowl, whisk remaining 3/4 cup with egg yolks until mixture is thickened and pale yellow. Whisk in a pinch of salt.
Whisk chocolate mixture into egg yolks. one-third at a time, making sure each addition is completely combines before adding next. Don’t be tempted to add chocolate all at once-adding it in batches will help temper the temperature of the eggs yolk and keep them smooth and uniform.
Carefully fold beaten egg whites into chocolate mixture, being as gentle and careful as possible so as not to lose volume.
Pour batter into prepared pan and bake until it’s barely firm to touch and a paring knife comes out clean when you pierce cake, about 40 minutes, depending on your oven.
Remove cake from oven and allow it to cool for at least 20 minutes before slicing and serving. Garnish with cocoa powder and powdered sugar. Pair with whipped cream and/or strawberries.