Enjoy the pure taste of chocolate in every bite of this classic, sophisticated confection. A Flourless Chocolate Cake is a sumptuous dessert that indulges chocolate lovers with its dense and rich texture. Made without flour, it’s a delightful treat for those seeking a gluten-free option.
Ingredients:
- 5 large eggs, separated
- 12 oz semi- sweet chocolate, chopped
- 3/4 cup butter, cubed
- 1/4 teaspoon cream of tartar
- 1/2 cup sugar
- powdered sugar for dusting (optional)
Method:
Preheat the oven to 175°C (350°F). Grease a 9-inch springform pan and line the base with baking paper.
Melt the chocolate and butter together. You can do this in a double boiler or in the microwave in 30-second bursts, stirring between each burst until smooth.
Allow the chocolate mixture to cool slightly, then stir in the egg yolks until well combined.
In a separate bowl, beat the egg whites with the cream of tartar until soft peaks form. Gradually add the sugar and continue to beat until stiff peaks form.
Fold a small amount of the egg whites into the chocolate mixture to lighten it, then gently fold in the remaining egg whites until no white streaks remain.
Pour the mixture into the prepared tin and smooth down the top with a spatula.
Bake for about 25-30 minutes, or until the cake is set and a toothpick inserted in the centre comes out with moist crumbs.
Cool the cake in the tin on a wire rack. When cool, run a knife around the edge of the tin to loosen the cake, then remove the sides of the tin.
Dust with icing sugar if desired before serving.
