Flourless Chocolate Cake {Gluten-free}
This recipe from Martha Stewart makes a decadent chocolate "cake" with a brownie-like topping and fudgy inside.
Recipe from:
Recipe type: Dessert
Serves: 8
  • 6 Tbsp. unsalted butter, plus more for pan
  • 8 ounces bittersweet or semisweet chocolate, finely chopped (I used chocolate chips)
  • 6 large eggs,separated
  • 1/2 cup sugar
  • Sweetened vanilla whipped cream, for serving
  1. Preheat the oven to 275°. Butter the bottom and sides of a 9" springform pan. Set aside.
  2. 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.
  3. 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 1/4 of the egg whites into the chocolate mixture; then gently fold in remaining egg whites.
  4. 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.
Dairy-free adjustment: Use a dairy-free, buttery flavored substitute like Earth Balance sticks in this recipe.
Recipe by My Gluten-free Kitchen at https://mygluten-freekitchen.com/flourless-chocolate-cake-gluten-free/