Flourless Chocolate Cake
This flourless chocolate cake is a rich, fudgy dessert that is naturally gluten-free and incredibly simple to make. With a velvety texture and intense chocolate flavor, it's perfect for any occasion, making it the best gluten-free chocolate cake for impressing guests!
Ingredients
- 6 Tbsp. salted butter, plus more for pan
- 8 ounces semisweet chocolate, finely chopped (or chocolate chips)
- 6 large eggs, separated
- 1/2 cup sugar
- 1 1/4 cup heavy whipped cream
- 1/2 cup powdered sugar
- 1 tsp pure vanilla extract
Instructions
- Preheat your oven to 275°F. Butter the bottom and sides of a 9-inch springform pan; set aside.
- In a microwave-safe bowl, combine the butter and semisweet chocolate. Heat in 30-second intervals, stirring after each, until melted and smooth. Let cool slightly.
- Whisk the egg yolks into the melted chocolate mixture until combined.
- In a separate bowl, beat the egg whites until soft peaks form. Gradually add the sugar while beating, until glossy stiff peaks form.
- Gently whisk 1/4 of the beaten egg whites into the chocolate mixture to lighten it. Then, using a spatula, fold in the remaining egg whites gently, taking care not to deflate the mixture.
- Pour the batter into the prepared pan. Smooth the top with a spatula.
- Bake for 45-50 minutes, or until the cake pulls away from the edges of the pan and the center is set. Let cool completely on a wire rack.
- Meanwhile, prepare the whipped cream by beating the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. Chill until ready to use.
- Remove the sides of the springform pan, slice the cake, and serve with a dollop of whipped cream. Enjoy!