Flourless Chocolate Soufflé Cake
Flourless Chocolate Soufflé Cake
Of course this cake is gluten free - It's also light, chocolatey and delicious. It looks beautiful and tastes fantastic with ice cream or with fruit and a dollop of whipped cream. (Adapted from an old Weight Watchers recipe)
Ingredients
- 6 oz dark chocolate I like Ghiradelli 60% dark chocolate chips
- 4 tbsp butter preferably unsalted
- 1/2 cup sugar divided
- 4 large egg yolks
- 7 large egg whites
Instructions
- Preheat the oven to 350 degrees. Spray an 8" or 9" tall cake pan with cooking spray
- Separate the eggs placing the yolks and whites in separate large bowls. (Remember you need 4 yolks and 7 whites, for some reason this math always gets me!) I often use the extra yolks to make Ham Sauce (recipe on the blog)
- Grab the chocolate - I love the Ghiradelli 60% chocolate chips in this recipe. If you can't find them, use your favorite brand
- Add the 6 oz of chocolate chips and the butter to a heavy bottom pan
- Melt the butter and chocolate together over low heat, stirring constantly, until the mixture is completely blended, smooth and shiny. Remove from the heat and set aside
- Add 1/4 cup of sugar to the egg yolks
- Using a mixer (hand or stand) beat the eggs and sugar until tripled in volume and a light yellow color, set aside
- With clean, dry beaters, beat the egg whites on high until thickened and foamy
- Add the remaining sugar, a tablespoon at a time, until shiny soft peaks form - set aside
- Back to the egg yolks -using a rubber spatula, gently fold the chocolate mixture (that is now slightly cooled) into the beaten egg yolks until just blended
- Gently fold in the beaten egg whites to the chocolate/egg yolk mixture 1/3 at a time
- Continue folding the egg whites into the chocolate mixture until just blended - don't over mix
- Pour the batter into the prepared pan and bake for 45 minutes or until a toothpick inserted in the cake comes out clean. Don't open the oven during the baking if you can help it.
- Remove the cake from the oven and let cool completely
- Once cooled the cake will likely fall and crack a bit. Not to worry - that's why toppings were invented!
- Loosen the edges of the cooled cake with a knife to help it come out of the pan easily
- Serve the cake with fruit and a dollop of whipped cream. It tastes as good as it looks!
