The BEST Flourless Chocolate Cake (Rich, Fudgy, Gluten-Free!)

By The Cooking Foodie · 60 min

Ingredients

Instructions

1. Preheat the oven to 180°C (350°F). Lightly grease a 20 cm (8-inch) springform pan, line the base with parchment and grease the paper too.
2. Melt the chocolate and butter together in a heatproof bowl over simmering water, stirring until smooth. Take off the heat and let cool slightly.
3. Stir the egg yolks into the chocolate mixture until smooth and glossy.
4. Beat the egg whites with a pinch of salt until soft peaks form. Gradually add the sugar and keep beating until stiff, glossy peaks form.
5. Whisk a quarter of the egg whites into the chocolate mixture to lighten it. Then gently fold in the rest in two additions until fully combined.
6. Pour into the pan, smooth the top and bake for 25-30 minutes, until the edges are set but the centre is slightly soft and a toothpick comes out with a few moist crumbs.
7. Cool completely in the pan, then refrigerate for at least 2-3 hours. Dust with cocoa or powdered sugar if you like.

Summarized from The Cooking Foodie's video. Watch it for the details.

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