This gluten-free cake can be enjoyed at room temperature, but chilling it transforms the texture, making it deliciously dense.
| Level: | Easy |
| Total: | 1 hr 25 min |
| Active: | 20 min |
| Yield: | 8 to 10 servings |
Ingredients
- 8 tablespoons (1 stick) unsalted butter, plus more for buttering the pan
- 8 ounces bittersweet chocolate (not chips), chopped
- 3/4 cup sugar
- 1/3 cup unsweetened cocoa powder, plus more for dusting the cake
- 1/4 teaspoon fine salt
- 6 large eggs, separated
- Whipped cream, for serving
Instructions
- Preheat the oven to 325 degrees F and butter the inside of a spring-form pan. Melt the chocolate and butter in a medium saucepan over medium-low heat; stirring frequently until smooth. Stir in the sugar, cocoa powder and salt until all of the lumps are gone. Remove from the heat and let cool for a few minutes.
- Meanwhile, beat the egg whites in a large bowl with an electric mixer on medium-high speed until they form stiff peaks, 2 to 3 minutes.
- Stir the egg yolks into the cooled chocolate mixture, then stir in about a quarter of the whipped egg whites. Scrape this lightened chocolate mixture into the remaining whipped egg whites and gently fold until mostly combined (it’s ok if there are some streaks of egg white). Pour into the prepared pan and bake until the center of the cake no longer wiggles, 40 to 45 minutes. Let cool completely in the pan, on a wire rack (the cake will deflate slightly). Unlock the pan and dust the top of the cake with some cocoa powder. Cut into slices and serve with whipped cream.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 304 |
| Total Fat | 20 g |
| Saturated Fat | 11 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 2 g |
| Sugar | 28 g |
| Protein | 5 g |
| Cholesterol | 138 mg |
| Sodium | 105 mg |
Reviews
Absolutely amazing!! I served it with vanilla ice cream, and my family loved it. Great recipe…I didn’t change anything at all. It’s perfect!
It turned out a bit grainy, and i dont think it was sweet enough. I was disappointed, not to say i didnt do something wrong…it might have been after adding the sugar to the chocolate. I will look for another recipe as i did not care for the taste.
This looks great, I will have to try it.
Delicious and easy to make! Followed directions as written.
Amazing recipe! Turned out absolutely amazing. I made a raspberry sauce to put on top and it was a very nice touch.
This was so easy to put together. The taste is so decedent and rich. Homemade whipped cream and a few fresh raspberries really add the icing on the cake so to speak.
So easy, but looks and tastes like it was much harder. Especially with more and more gluten free friends this will be a regular.
I work in a restaurant and made this for a special dinner we had, super easy and everyone loved it.
Good and easy
Easy and delicious. I also used a nice cranberry preserve with it on one occasion and fresh raspberries another. Both were delicious. The cake was pretty easy to make too.