You know what's good about gluten-free eating? You can always have flourless chocolate cake.
Do you know what isn't flourless? Wedding cakes.
Excuse me while I disappear for the next week in preparation for making my first wedding cake.
Fasten your seatbelts. I'm a little scared but mostly determined and very excited. See you next week!
Flourless Chocolate Cake
adapted from Martha Stewart
6 tablespoons salted butter, plus more for pan
8 ounces 60% cocoa chips
6 large eggs, separated
1/4 cup granulated sugar
Confectioners' sugar, for dusting
- Preheat the oven to 275 and place a rack in the center. Butter the bottom and sides of a 9 inch spring form pan and set aside.
- Place butter and chocolate in a large heatproof bowl and microwave in 30-second increments, stirring each time, until completely melted. Let cool slightly. Whisk in egg yolks.
- In a large bowl, beat egg whites until soft peaks form. Gradually add granulated 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.
- 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 to 50 minutes. Cool completely on a wire rack; remove sides of pan. Serve at room temperature, dusted with confectioners' sugar. Serve with whipped cream or raspberry reduction or your choice of toppings!