Bun doesn't suffer from ciliac disease, but she tries to make very healthy food choices with her diet. She claims her body feels better choosing gluten-free foods whenever possible.
This request haunted me as the clock ticked closer to the big day. Part of our family tradition is to embrace any and all celebratory days by preparing the best meal humanly possible! So a gluten-free "cake" posed a definite challenge. I found a possible candidate from the site mygluten-freekitchen.com for a "Flourless Chocolate Cake"(Original recipe from Martha Stewart). Oh sure! A flourless cake - sounded like a contradiction of terms to me! Between us...I had a box of Betty Crocker Brownies on hand in the event of mission failure.
This recipe may fall under the classification of "Cake", but I would definitely say its closest relative is the "Brownie". Once it has cooled to room temperature, it eats like decadent chocolate mousse. A very appealing light and creamy texture. Once refrigerated, it takes on more of a dense fudge brownie identity. I prefer it as the mousse, but the family seems to equally enjoy the fudge brownie experience with a dollop of vanilla ice cream.
I have no five-star or four-fork food judging system...my verdict is either free-for-life or off-with-your-head.
Translation: I will either make it again or I will not.
I will make this "Flourless Chocolate Cake" again!
Flourless Chocolate Cake {Gluten-free}
Recipe from: Michelle @ MyGluten-freeKitchen.com; original recipe from Martha Stewart
Recipe type: Dessert
Serves: 8
Ingredients
- 6 Tbsp. unsalted butter, plus more for pan
- 8 ounces bittersweet or semisweet chocolate, finely chopped (I used chocolate chips)
- 6 large eggs, separated
- ½ cup sugar
- Sweetened vanilla whipped cream, for serving
Instructions
- Preheat the oven to 275°. Butter the bottom and sides of a 9″ springform pan. Set aside.
- Place butter and chocolate in a large, microwaveable bowl and microwave in 30-second increments, stirring after each 30 seconds, until completely melted. Let cool slightly. Whisk in egg yolks.
- In medium or large bowl, beat egg whites until soft peaks form. Gradually add the sugar, and continue beating until glossy stiff peaks form. Whisk ¼ of the egg whites into the chocolate mixture; then gently fold in remaining egg whites.
- Pour batter into the prepared pan, and smooth the top with a rubber spatula. Bake until the cake pulls away from the sides of the pan and is set in the center, 45-50 minutes. Cool completely on a wire rack; remove sides of pan. Serve at room temperature with sweetened vanilla whipped cream.
Notes
Dairy-free adjustment: Use a dairy-free, buttery flavored substitute like Earth Balance sticks in this recipe.