Description
A rich, dense chocolate cake made without any flour.
Ingredients
Scale
- 8 ounces bittersweet chocolate, chopped
- 1/2 cup (1 stick) unsalted butter
- 3 large eggs, separated
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease and line the bottom of an 8-inch round cake pan with parchment paper.
- Melt the chopped chocolate and butter together in a heatproof bowl set over a saucepan of simmering water, stirring until smooth. Remove from heat and let cool slightly.
- In a separate bowl, whisk the egg yolks with the sugar until pale and thick. Stir in the vanilla extract and the cooled chocolate mixture.
- In a clean, dry bowl, beat the egg whites with the pinch of salt until stiff peaks form.
- Gently fold one-third of the beaten egg whites into the chocolate mixture to lighten it. Fold in the remaining egg whites until just combined. Do not overmix.
- Pour the batter into the prepared cake pan.
- Bake for 25 to 30 minutes, or until the edges are set and the center is slightly soft.
- Let the cake cool completely in the pan on a wire rack. The cake will sink as it cools.
- Invert the cake onto a serving plate before serving.
Notes
- Dust the cooled cake with powdered sugar before serving for a simple finish.
- This cake tastes best when served at room temperature.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20
- Sodium: 50
- Fat: 22
- Saturated Fat: 14
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 2
- Protein: 6
- Cholesterol: 120
Keywords: flourless cake, chocolate cake, gluten free dessert, rich chocolate