Another year came around, and my birthday cake request this year was a flourless chocolate cake. Why? Mainly cos it is so damn good; secondly, and more importantly, I am now gluten-free (recommended by my naturopath). I did not want to cause any more problems in my body/digestive tract/gut, so refrained from making something with wheat flour alternatives and gums that create problems for me.
You can read more about my reasons for going gluten-free on my other blog “Living with Thyroid Problems”
This cake was perfect! And made by A. It’s the second year he’s baked me a birthday cake! Ok, last year, he actually baked me 2 birthday cakes, so it’s averaging out at 1 1/2 birthday cakes each year. Not bad going!
Just four simple ingredients makes this wonderful cake. I’m not saying that this is a healthy cake, because it’s not. The only redeeming feature of it is that it is made from dark chocolate. Just think about all those antioxidants waiting to be eaten… However, apart from that, I’m afraid to say that the cake is just packed full of fat and sugar.
If you do make this cake, please try and sought out high quality ingredients, because it does make all the difference. And please promise me that you won’t put a Hershey bar in this cake. We used European butter, duck eggs, organic 70%+ dark (bittersweet) chocolate and organic raw cane (turbinado) sugar.
The cake needs to be made a little in advance, otherwise the texture is a little dry when eating. As the cake ages, it becomes more dense and fudgy: yum yum!
FLOURLESS CHOCOLATE CAKE (GLUTEN-FREE)
Makes 1 – 23 cm (9 inch) round cake
- 170 g (6 oz) dark (bittersweet), at least 70%+ cocoa solids, broken into chunks
- 115 g (1/2 c or 1 stick) salted butter
- 2 large egg whites (about 60 g, 2.1 oz)
- 3 large whole eggs (about 180 g, 6.3 oz)
- 150 g (3/4 c) raw cane (turbinado) sugar
- 45 g (1/2 c) unsweetened cocoa powder, sifted
- extra butter for greasing
1. Preheat oven to 180 C (350 F), and line a 23 cm (9 inch) round springform pan with parchment. Butter the paper and set aside.
2. In a medium sized bowl, melt the chocolate and butter in a microwave. Be careful not to scorch the chocolate, by heating in short bursts of 15-30 seconds, and stirring until melted and smooth. Let cool.
3. Meanwhile, beat egg whites until soft peaks form. Gradually add the sugar, beating on medium-high speed until glossy mixture forms.
4. In a clean bowl, beat the whole eggs and cocoa together until well combined. Add the chocolate/butter mixture slowly, whisking constantly until fully combined, smooth and glossy.
5. In 3-4 batches, gently fold the egg whites into the chocolate mixture until evenly combined. Pour batter into prepared pan and smooth off the top.
6. Bake in the center of the preheated oven for 30 minutes, rotating the cake halfway during cooking. The cake will be ready when it starts to pull away from the sides of the pan in spots. Transfer the whole pan to a wire rack and cool completely. Slice with a sharp, wet knife, and enjoy!