It is quite rare that I get to enjoy a meal or dessert that someone else prepares for me in their home. Most of my friends and family, knowing how sensitive I am to gluten, don’t even attempt to cook or bake for me, and that is totally fine. However, it’s a real treat for me when, once in a while, someone that understands cooking and baking gluten-free (and being careful for cross-contamination) will make something to share with me!
When our family was in Montana for Thanksgiving this year, we drove out to a friend’s ranch near Red Lodge, Montana. I wish I had snapped a pic of that beautiful area there, with the breathtaking snow-covered mountain ranges all around. Our friends that live there are truly beautiful people as well, the most generous and kind-hearted people I know. Their warm hospitality and six smiling children make anyone feel at home. We are continually inspired by their stories of adopting precious children from around the world.
Amanda’s thoughtfulness extended to surprising me with serving an amazing flourless chocolate cake that she made just for our visit. Her oldest daughter helped her make some fresh whipping cream to serve alongside this decadent dessert. This combo of rich, gooey chocolate cake and fluffy vanilla whipped cream, combined with the additions of thoughtfulness, surprise and friendship, made this the best dessert I enjoyed all year long. I left Matt and Amanda’s house that night with a big smile, a full tummy, an extra piece of cake to take home, and the recipe in hand! This recipe comes from Martha Stewart online, you can see her version here, topped with powdered sugar. I prefer just the sweetened homemade whipped cream with a bit of vanilla extract added to it. I just found that Martha has a video of her making this yummy dessert, so take a look at it if you are a visual person!
While I’ve probably made 100 different desserts with chocolate over the years, I had never attempted making a flourless chocolate cake before. I decided to put it on our menu for several upcoming holidays. I served it at Christmas and am planning on it for Valentine’s Day as well. My family and our guests at Christmas all raved about how delicious this is. The top has an almost brownie-like texture and flavor, while the inside is super moist and fudgy. Add this to your next special evening with guests or just with family and you will not be disappointed!
- 6 Tbsp. unsalted butter, plus more for pan
- 8 ounces bittersweet or semisweet chocolate, finely chopped (I used chocolate chips)
- 6 large eggs, separated
- ½ cup sugar
- Sweetened vanilla whipped cream, for serving
- Preheat the oven to 275°. Butter the bottom and sides of a 9″ springform pan. Set aside.
- Place butter and chocolate in a large, microwaveable bowl and microwave in 30-second increments, stirring after each 30 seconds, until completely melted. Let cool slightly. Whisk in egg yolks.
- In medium or large bowl, beat egg whites until soft peaks form. Gradually add the sugar, and continue beating until glossy stiff peaks form. Whisk ¼ of the egg whites into the chocolate mixture; then gently fold in remaining egg whites.
- Pour batter into the prepared pan, and smooth the top with a rubber spatula. Bake until the cake pulls away from the sides of the pan and is set in the center, 45-50 minutes. Cool completely on a wire rack; remove sides of pan. Serve at room temperature with sweetened vanilla whipped cream.
Make sure you check out my post on favorite chocolate here.