Flourless Chocolate Cake (adapted from the Mast Brothers Cookbook)
This flourless chocolate cake is dense, super rich, and delicious! If you're looking to indulge in a gluten-free dessert and love chocolate, this one is a must-make.
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
- 1 pound dark chocolate chips
- 1/2 cup unsalted butter (1 stick)
- 8 eggs
- 1/2 cup granulated sugar (+ 2 tablespoons for the egg whites)
- 1/4 cup powdered sugar for dusting
Preheat the oven to 350 degrees.
Butter a 8-10" round cake or pie pan.
Melt the chocolate chips and butter in a double broiler, or the microwave on the melt setting- stirring often and making sure the chocolate doesn't burn.
Separate the eggs, pouring the yolks into a medium bowl and the whites into another medium mixing bowl.
Add 1/2 cup of the granulated sugar to the egg yolks and beat until fluffy and light in color.
Add the melted chocolate to the yolk / sugar mixture, and beat until smooth.
Add 2 tablespoons of granulated sugar to the egg whites and whip to form soft peaks.
Fold the whipped egg whites into the chocolate batter.
Pour the batter into your prepared pan and bake for 45 minutes. The original cookbook recipe suggests baking for 25 minutes (so I'd recommend setting a timer and checking the cake often). My cake took much longer to bake throughout. Altitude might've had something to do with that, but you want to make sure the cake is set and not jiggly in the center.
Sift the powdered sugar over the cooled cake and serve with whipped cream, gelato, or your favorite ice cream!