Flourless Chocolate Cake

Updated: Jan 11, 2019

This Christmas it was my job to provide dessert and I was more than happy to make this flourless chocolate cake.


What I love about this cake is that 1) it's gluten-free, which means it makes the cut for my family's dietary restrictions 2) it's rich and filling so that a little bit of cake is truly so satisfying and 3) it's filled with eggs and butter with very little sugar.


I'd call that a win, especially for a holiday treat!


It may seem a little involved, but just read through the recipe before you attempt it and it'll all come together.



Ingredients

1 pound bittersweet chocolate chips

1/4 cup strong, brewed coffee

2 sticks (16 Tbsp) butter

8 eggs

Topping: powdered sugar (optional), fresh berries


Directions

1) Preheat the oven to 325*F, adjust the top rack to set into the lower middle position. Prepare a springform pan by greasing all edges with oil (like avocado oil) and lining the bottom of the pan with parchment paper. Then cover the outside bottom portion of the pan with foil, as a way to prevent the batter from spilling out.

2) In a large glass or microwave safe bowl add the chocolate, coffee and butter and microwave in 1 minute intervals to melt, will take a total of about 2-3 minutes. Stir to mix together and allow to cool slightly.

3) In a separate mixing bowl add all of the eggs. Whip with an electric mixer until the eggs double in volume and are frothy.

4) Add a third of the eggs to the chocolate mixture and fold the eggs in until you see thin streaks of eggs left. Add in another third to the chocolate mixture until thin streaks are seen. Add the last of the eggs to the bowl and mix until fully incorporated and all eggs are mixed in well. Pour batter into the prepared pan.

5) Bake for 20-25 minutes until the center of the cake reaches 140*F. This instant read thermometer is a helpful tool to have on hand!

6) Allow to cool in the pan for 3 hours. Refrigerate for 3+ hours or overnight.

7) To remove the cake, use a paring knife and cut around the edge. Undo the spring of the pan to loosen. Turn out onto a serving plate. Dust a small amount of powdered sugar over the top of the cake before serving. Serve with fresh berries.