Flourless Chocolate Cake Recipe Easy
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Last Updated: October 29, 2014 11:12 am EDT
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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.
Whisk in egg yolks until well blended.
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.
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.
Spoon into prepared pan, smoothing top with spatula.
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.
If you are looking for something before the cake try this Bourbon Glazed Salmon!
- 6 eggs, separated
- 6 Tbsp. butter
- 10 oz. bag bittersweet chocolate chips
- 1/2 cup granulated sugar
- 1 tsp. Almond extract
- 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.
- Whisk in egg yolks until well blended.
- 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.
- 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.
- Spoon into prepared pan, smoothing top with spatula.
- Bake for 40-45 minutes until edges of cake pull away from sides of pan
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