This Gluten Free Flourless Chocolate Cake was what I bought as dessert for New Year’s dinner. It was a small family gathering, and as one of my cousins can’t have any gluten on her diet, so I wanted to bring something that she could enjoy. Searched high and low for the recipe, and found this recipe from the Martha Stewart kitchens. And here are a few things I learned while making this cake:
- Properly whip your egg whites: Since this recipe has no added flour or leavenings, it is critical that you whip the egg whites until you get glossy peaks, like meringue. The egg whites will be what makes your cake grow tall (while it bakes).
- Parchment Paper is your friend: Line up the bottom of a spring-form pan with parchment paper. That is, place a large piece of parchment paper over the bottom of the pan, and then close the ring. This will cover completely the bottom of the pan, and trust me, you will love us for the tip. Much easier to clean up! After that, you can butter the pan (the bottom and all the way to the top).
- Sinks while it cools: Sinks rapidly. Don’t worry, as it’s supposed to do that. It looks cracked and all… but you cover it with confectioner’s sugar and all is good again. You can serve it a-la-mode with vanilla ice cream or with a spoonful of sweetened whipping cream.
The cake keeps for a few days at room temperature just fine. I just cut up the parchment paper excess from the bottom of the tin and placed the cake (still on the base of the tin) over a nicer plate. This cake is fragile, so I wouldn’t recommend taking the cake off the base of the pan. Also, this cake has so much chocolate goodness in it, that a small slice goes a long way. The recipe says that it can serve 8, but I can confidently say that it serves between 8 to 10 servings if not more.
I hope you enjoy this cake as much as we did back on New Year’s dinner and may all your 2015 resolutions and dreams come true!