Flourless Chocolate Cake
Stuck on what to bring to your next gathering? Relax –– decadent, fudgy, chocolate cake is only six ingredients away! The best part is none of those ingredients contain any gluten or soy, for a dessert option for those with allergies. This incredible recipe comes to us from our good friends at Taza Chocolate.
1 pound your favorite Taza Chocolate
1 stick + 1 tsp of butter
8 egg, yolks and whites separated
¾ cups sugar
¼ tsp salt
1 tsp vanilla extract
Electric stand/hand mixers (or whisk if you need a shoulder workout)
9-inch spring form pan
Preheat oven to 350 degrees. Grease the spring form pan with 1 tsp of butter. Pro-tip: line the bottom and sides with parchment to help the cake release from the pan. Set aside.
In a stand mixer fitted with the whisk attachment or in a bowl with a hand mixer, beat chilled egg whites until stiff peaks form. Cover with plastic wrap and chill in the fridge.
In a clean stand mixer fitted with a clean whisk attachment or in a new bowl with a hand mixer, beat egg yolks until they lighten in color and volume increases slightly. Add sugar in 3 parts and continue to whisk until mixture is pale yellow in color and thickens. Pro-tip: lift the whisk from the yolk mixture and if the mixture drips down from the whisk in a thick ribbon for more than 3 seconds, you’re good to go!
In a large heat-proof bowl, melt chocolate and butter in the microwave 30 seconds at a time until no solid pieces are left, about 2 minutes. Set aside to cool until it is just about body temperature. Once chocolate has cooled slightly, add vanilla and salt. Stir to combine. Add egg yolk mixture in 3 batches and mix until fully incorporated. Remove egg whites from the fridge and fold them in, again in 3 batches. until no streaks remain. Your mixture may appear to be grainy with egg-whites; just breathe—this is normal.
Pour batter into the spring form pan and bake until a skewer inserted into the center comes out with a few streaks of chocolate and a few crumbs, about 35 to 40 minutes.
Remove from the oven and let it cool slightly, still in the pan. Your cake will sink in the middle; again, just breathe. Pro-tip: To remove the cake from the pan, set a bowl upside down on a flat even surface.
Place the spring form pan on top of the bowl and center it. Release the spring on the side of the pan and expand the ring; the cake should have shrunken away from the sides of the pan while cooling. Pull the ring down and voila!
Get creative with your icing! Fill the sunken cavity on top of the cake with jam and top with whipped cream and chocolate shavings. We opted for just whipped cream and chocolate. There’s nothing wrong with that. Cake should yield 8-10 slices and can be kept in an airtight container at room temperature for up to 1 week.
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