April’s Simple Flourless Chocolate Cake
Tags:
This gluten free recipe comes courtesy of one of LeRoux's founders, April. It works well cut in half or even 2/3 when making desert for two or four people. Trust the 38 minutes even if you reduce the recipe and use a 7” pan.
Be sure to cool the melted chocolate and butter to just warm before adding to yolks or you could end up with chocolate scrambled eggs!
Recipe compliments of Injy Lew
April’s Simple Flourless Chocolate Cake Recipe
Ingredients
- 8 oz. bittersweet chocolate**
- ½ cup (1 stick) of unsalted butter
- 6 eggs, separated (put the yolks in larger bowl)
- ½ cup sugar + 2 tbsp. (reserved)
- 1 tsp. pure vanilla extract**
- Powdered sugar for dusting (optional)
Instructions
- Place chocolate and butter in a double boiler, and slowly melt, remove from heat and allow to cool to luke warm.
- Beat egg whites until foamy, gradually add ½ cup sugar and beat until firm but not stiff.
- Mix the egg yolks with the 2 tbsp. of reserved sugar and the vanilla. Slowly add the melted chocolate/butter mixture into the yolks and mix well. Fold the beaten egg whites into the chocolate mixture.
- Pour batter into the springform pan. Bake for 38 minutes on the middle oven rack. Note: the batter will grow in the pan quite a bit. It is also very tall when it comes out of the oven and will fall and possibly crack (like a soufflé) when removed from the oven.
- Cool slightly before releasing the spring form. Plate slices while warm or room temperature; dust with powdered sugar. Whipped cream or ice cream and a few berries are good too!
