Naturally Gluten-Free Desserts
Flourless Chocolate Cake
INGREDIENTS
8 Oz Bittersweet Chocolate, chopped
1 Stick Butter, cubed
1 Tbls Vanilla Extract
6 Eggs, separated, room temperature
1/2 Cup + 2 Tbls Sugar
DIRECTIONS
Preheat the oven to 350.
9 inch, ungreased, spring form pan lined with a parchment paper
Melt butter and chocolate in a bowl over simmering water, stirring occasionally, and set aside to cool.
In a stand mixer with a whisk attachment, beat the egg yolks on low speed and slowly add 1/2 cup sugar. Turn the speed to high and beat until thick and fluffy, about six minutes. Stir in the cooled chocolate mixture.
In another bowl, whisk the egg whites and salt until frothy, then slowly add the remaining 2 Tbls sugar, whipping until the whites hold medium soft peaks.
Carefully fold the whites into the chocolate batter and pour into the prepared pan. Place in the middle of the oven to bake about 45 minutes until the top is cracked, loses its shine and is firm to the touch. The center can still be wiggly. Allow to cool before serving.
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