Flourless Chocolate Cake Recipe Easy



Flourless Chocolate Cake Recipe Easy

This Flourless Chocolate Cake Recipe is decadent and rich without being overly sweet, made with bittersweet chocolate it provides  just the right amount of sweetness.  While it looks difficult to make it is really simple with a hand or stand mixer. The cake remains moist even after a long cooking time, almost like a molten cake, with slightly crisp edges. Ideal for those looking for gluten free deserts but delicious for anyone, I think the texture without  the flour is much better than a recipe with.

Ingredients:

6 eggs, separated

6 Tbsp. butter

10 oz. bag bittersweet chocolate chips

1/2 cup granulated sugar

1 tsp. Almond extract

Directions:

Preheat oven to 275 degrees.

Butter a 9 inch springform pan, on bottom and sides.

Combine chocolate chips and butter in microwave safe dish, cook in 30 second increments, stirring each time until chocolate is melted thoroughly.

chocolate cake

Whisk in egg yolks until well blended.

chocolate cake

Using a hand or stand mixer, whip eggs until soft peaks form-mixture will be slightly  thickened and fluffy.

Gradually add in sugar and mix until stiff peaks are formed.  They are ready when you lift the mixer and  eggs mixture maintains its shape on the whisk.

chocolate

Fold in ( this is done by using the spatula to fold mixture over onto itself gently) chocolate mixture a little at a time until all of it has been incorporated.

chocolate cake

Spoon into prepared pan, smoothing top with spatula.

chocolate cake

Bake for 40-45 minutes until edges of cake pull away from sides of pan.

Sprinkle top with powdered sugar if desired to dress it up.

chocolate cake

If you are looking for something before the cake try this Bourbon Glazed Salmon!

 

Flourless Chocolate Cake Recipe Easy
Author: 
Recipe type: Dessert
 
Ingredients
  • 6 eggs, separated
  • 6 Tbsp. butter
  • 10 oz. bag bittersweet chocolate chips
  • ½ cup granulated sugar
  • 1 tsp. Almond extract
Instructions
  1. Preheat oven to 275 degrees.
  2. Butter a 9 inch springform pan, on bottom and sides.
  3. Combine chocolate chips and butter in microwave safe dish, cook in 30 second increments, stirring each time until chocolate is melted thoroughly.
  4. Whisk in egg yolks until well blended.
  5. Using a hand or stand mixer, whip eggs until soft peaks form-mixture will be slightly thickened and fluffy.
  6. Gradually add in sugar and mix until stiff peaks are formed. They are ready when you lift the mixer and eggs mixture maintains its shape on the whisk.
  7. Fold in ( this is done by using the spatula to fold mixture over onto itself gently) chocolate mixture a little at a time until all of it has been incorporated.
  8. Spoon into prepared pan, smoothing top with spatula.
  9. Bake for 40-45 minutes until edges of cake pull away from sides of pan

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