| Level: | Easy |
| Total: | 1 hr 45 min |
| Active: | 20 min |
| Yield: | 8 to 10 servings |
Ingredients
- 1 pound plus 3 ounces bittersweet chocolate such as Lindt, broken into chunks
- 10 tablespoons (1 1/4 sticks) unsalted butter, cut into pieces, at room temperature
- 1 tablespoon Cup4Cup gluten-free flour
- 1 1/2 tablespoons sugar
- 1 teaspoon instant coffee granules
- 1/4 teaspoon kosher salt
- 4 extra-large eggs, at room temperature, separated
- 1/4 cup heavy cream
- Coffee or vanilla ice cream, for serving
Instructions
- Preheat the oven to 425 degrees F. Grease an 8-inch springform pan and line the bottom with parchment paper.
- Place the one pound of chocolate in a large heat-proof bowl set over a pan of simmering water and stir occasionally until the chocolate is melted. Off the heat, immediately stir in the butter, flour, sugar, coffee granules, and salt with a rubber spatula. Whisk in the egg yolks until smooth.
- Place the egg whites in the bowl of an electric mixer fitted with the whisk attachment and beat until they form soft peaks. Scrape the egg whites into the chocolate mixture and fold them in very carefully with a rubber spatula, just until combined. Scrape the mixture into the prepared pan, smooth the top, and bake for 15 minutes exactly. (Be sure your oven temperature is accurate!)
- Turn the oven off and leave the cake in the oven, leaving the door slightly ajar. Allow the cake to cool in the oven for 1 hour. The cake will sink in the middle.
- Carefully release the sides of the pan and slide the cake onto a flat serving plate or cake stand. Place the 3 ounces of chocolate and the heavy cream in a heat-proof bowl set over a pan of simmering water and heat just until the chocolate melts, stirring occasionally. Add a drop of cream if the mixture is too thick to pour. Pour the chocolate onto the sunken part of the cake, leaving the edge unfrosted. Allow to cool and serve warm or at room temperature with a scoop of ice cream.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 437 |
| Total Fat | 33 g |
| Saturated Fat | 19 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 3 g |
| Sugar | 33 g |
| Protein | 6 g |
| Cholesterol | 123 mg |
| Sodium | 93 mg |
Reviews
Please Note: The ingredient line that reads “1 tablespoon Cup4Cup gluten-free flour” should read “1 tablespoon gluten-free flour”. Cup4Cup is apparently a brand name. One pound of chocolate, four cups of flour, butter and four eggs totally wasted. This really needs to be more clear.
Made this for my sister who recently found out she was gluten intolerant. She was so happy to have a decadent cake to ear on her new diet. Thank you Ina for sharing.
This is a delicious deep and dark chocolate cake. I know I’ll be making this again. Good one Ina!!
Can you specify the exact Lindt bittersweet bar you use? There are so many varieties and so many different cocoa percentages.
I wonder if my oven runs hot as the edges got too dark and cake never fell in the middle. Any ideas? Maybe bake at slightly lower temp or slightly shorter bake-time? Flavor is amazing
Amazing! No one knew it was gluten-free!
Recipe is easy enough to to follow, but I don’t think I whipped my eggs enough (afraid of over whipping) because the cake did not rise the same as it looks in the picture. Also, be sure to stick to the cook time. In the end it still turned out great, and I made more of a ganache for the icing, then added raspberries around the top.
Is anyone wondering about the parchment paper on the bottom of the springform pan? No mention of removing it before serving or how too. I’ll have to make the cake and see what happens. I’ll let you know.
Can I make this cake the night before?
Can I use regular flour?