Light and Fluffy Flourless Chocolate Cake
This flourless chocolate cake recipe has only 5 ingredients! It is super light and airy and not dense like other recipes. Even without the flour, this easy cake is still fluffy, spongey, and delicious-it's almost like magic! You will love this gluten free cake!
Ingredients
- 1/2 cup unsalted butter, or margarine
- 8 oz semi sweet chocolate or chocolate chips, About 1 1/3rd cups
- 1 tbsp brewed instant coffee, Sub vanilla extract
- 6 large eggs, separated
- 1/2 cup granulated sugar
Equipment
- pyrex bowl
Instructions
- Preheat the oven to 300° F and line a 9” springform pan with parchment paper.
- Melt the chocolate and butter together in a microwave safe bowl- preferably an 8’’ bowl- for 30 seconds at a time, mixing in between until the chocolate is completely melted. Cool. Prepare the tablespoon of instant coffee with hot water. Pour it into the chocolate and mix.
- Separate the eggs by adding the whites into the mixing bowl of a stand or hand mixer, and the yolks into the chocolate mixture. Mix the chocolate mixture with a spatula until combined.
- Using the whisk attachment whip the egg whites on high speed, pouring in the sugar slowly while whipping. Continue whipping until stiff peaks form. You know the whites are ready when you take the beater out, flip it upside down and the tip of the egg white can hold itself up.
- Fold 1/3rd of the egg whites into the chocolate mixture at a time making sure not to deflate them. Fold until there are no white streaks left then continue.
- Pour the batter into the springform pan and bake for 50-55 minutes until little cracks start to form on the top and the cake is no longer jiggly in the middle.
- Cool and dust with confectioners sugar (optional). Leave uncovered until serving.
Notes
Storing and freezing
Storing- To store this cake, cover it lightly with plastic wrap and leave it on your countertop. Do not store this in an airtight container. Do not cover the cake completely. If you cover it completely (like in a cake dome) then the crunchy meringue tops (totes my favorite part) will melt into the cake. To keep the crunchy top, make sure you leave a little spot open when you cover it in plastic wrap that lets a little bit of air in. Don't worry about the cake drying out. Because there is no flour it won't get stale! Also just so you know, this does not need to be refrigerated. Freezing- I do not recommend freezing this cake, the texture will not be the same as when it is made fresh.Serving: 1Slice, Calories: 238kcal, Carbohydrates: 20g, Protein: 4g, Fat: 17g, Saturated Fat: 10g, Cholesterol: 126mg, Sodium: 45mg, Potassium: 109mg, Fiber: 1g, Sugar: 18g, Vitamin A: 389IU, Calcium: 23mg, Iron: 1mg
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