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Amy’s Flourless Chocolate Cake

July 21, 2011

I got this recipe quite a few years ago  – long before I was concerned with eating gluten-free.  I was asking around for a rich chocolate dessert that was a little different and also really fantastic.  The fact is that you really can never have too much chocolate cake in your life, right? My friend Amy was gracious enough to share this recipe with me.   I love that it stands on its own, as a great dessert with really accessible ingredients that are probably already in your refrigerator and cupboard, and isn’t just a poor substitute for a chocolate dessert.  The fact that it’s also gluten-free is just a bonus! 

Amy’s Flourless Chocolate Cake

6 tablespoons unsalted butter

1 1/2 cups semi-sweet chocolate chips

6 egg yolks

6 egg whites

1/2 cup sugar

Preheat oven to 275°F. Coat a 9-inch spring-form pan with cooking spray.  Trace the bottom of the pan onto parchment paper, cut out circle and place in bottom of pan, also coating with cooking spray. Place butter and chocolate in large bowl. Microwave in 30-second increments, stirring each time, until melted; cool slightly. Whisk in yolks.

In a separate bowl, beat egg whites to soft peaks. Gradually add sugar; beat until stiff and glossy. Whisk 1/4 of whites in
to chocolate mixture; gently fold mixture into remaining whites.

Pour into prepared pan; smooth top. Bake until cake pulls away from sides of pan and is just set in center, 45 to 50 minutes. Cool completely on a wire rack (the top will crack as it cools – don’t worry!). Carefully remove sides of pan from cake.  Invert onto cake plate and remove parchment paper.  Top with powdered sugar, chocolate ganache or whipped cream.

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