The OG GF cake. More like a souffle, this flourless chocolate cake is extra heavy on the chocolate and way lighter on the carbs. But don’t think it’s lacking on flavor. Oh no. This cake is just about as chocolatey as it gets—with a nice crispy outer layer and gooey center. And while we wouldn’t call it healthy by any means, the lack of carbohydrates does make it easier to enjoy a little more without feeling extra full and heavy afterwards (you know what we’re talking about). In fact, this dessert is perfectly satisfying for your occasional sweet tooth. A light dusting of powdered sugar, some homemade whipped cream and fresh berries and you’re ready to choc n’ roll. Learn how to make this delicious flourless chocolate cake in this culinary course with our host.
Flourless Chocolate Cake Recipe
1 stick unsalted butter
1 lb bittersweet or dark chocolate, roughly chopped into 1-inch pieces
9 large eggs, separated
¾ cup granulated sugar
2 cups heavy cream
1 pinch salt
Powdered sugar and chocolate shavings for garnish
1. Preheat oven to 350F.
2. Melt chocolate and butter over a bain-marie, stirring occasionally. While chocolate is melting, whisk the egg yolks and sugar together by hand until a light yellow color. Mix a little of the chocolate mixture into the egg mixture to temper. Then mix in the rest of the chocolate mixture and the salt. Set aside.
3. With standing mixer or hand mixer, beat the egg whites until they form stiff peaks. Then, fold the egg whites into the chocolate mixture. Pour into a greased 9-inch springform pan and bake for about 20 to 25 minutes or until the top starts to crack. While cake is baking, make whipped cream using the 2 cups of heavy cream. You can leave plain or season with a tsp of vanilla extract and a pinch of powdered sugar.
4. When cake is done, let sit for 15 minutes before removing the sides. Garnish with powdered sugar and chocolate shavings.