Many years ago when terms like “special diet,” “wheat-free,” etc. were seldom being used, I was introduced to a flourless chocolate cake by a friend whose good judgment regarding food I respected. She maintained that this cake had become a favorite of many whether or not they had any food restrictions. Her husband had some serious ones, but now loved and ate it whenever it was available.
Still skeptical, I put the recipe away until another time. When I’d given up some of my opinions, I made it myself and I became an avid believer!
CHANGE SERVING SIZE
READY IN1 1/2hrs
- 1 lb plus 3 oz. bittersweet chocolate chopped into chunks
- 10 tbsp butter cut into pieces
- 1 tbsp gluten free flour
- 1 1/2 tbsp sugar
- 1 tsp instant coffee granules
- 1/4 tsp kosher salt
- 4 extra-large eggs separated
- 1/4 cup heavy cream
- Preheat the oven to 425 degrees.
- Grease an 8-inch spring form pan and line the bottom with parchment paper and spray the parchment when in place.
- Place the one pound of chocolate in a double boiler on medium-low heat and stir occasionally until the chocolate is melted.
- Immediately stir in the butter, flour, sugar, coffee granules, and salt, whisking in the egg yolks until smooth.
- Place the egg whites in the bowl of an electric mixer fitted with the whisk attachment and beat until they form soft peaks. Scrape the egg whites into the chocolate mixture and fold them in carefully with a rubber spatula.
- Scrape the batter into the prepared pan, level the top, and bake for 15 minutes.
- Turn the oven off and leave the cake in the oven, cracking the oven door open and allow the cake to cool in the oven for an hour.
- Carefully remove the sides of the pan and slide the cake onto a flat serving plate.
- Top with whipped cream, a dusting of cocoa powder, raspberries and a sprig of fresh mint for an elegant--and flourless--chocolate dessert!