Flour-less Chocolate Cake
To all of my gluten free peeps or to those who celebrate passover or you just want a little light and fluffy cake without any flour this is for YOU. This recipe is super easy and delicious. I personally love this cake and you should try it too!
**mixer / hand mixer is recommended for this recipe**
Prep Time:15 minutes
Cook Time:50 minutes
Total Time:1 hour and 5 minutes
- 8 egg whites
- 1 1/2 cup sugar
- Pinch of salt
- ½ teaspoon cream of tartar
- 1 1/2 cup of chocolate chips or chocolate bar (chopped up). I used a mix of mix semi sweet chocolate chip and milk.
- 1 cup butter (can either be salted or unsalted)
Instructions:
Preheat your oven to 325F
In a mixing bowl add your egg whites + cream of tartar on low medium speed (using the whisk attachment)
Once you see some baubles start adding a little bit of sugar at the time (probably every 2-3 minutes add a little bit) + pinch of salt
Once added all the sugar, mix on high speed until soft peak (look for silky, shiny and white consistency)
This is the time for you to melt your butter (make sure the butter is HOT but not burned)
Once your butter is completely melted, add your chocolate into the butter and let it just "sit" for about 2 minutes. This will make sure the chocolate is fully soft when you start mixing.
Mix your butter and chocolate until you get a thick (ish) chocolate sauce.
Now, grab your meringue and (optional) take a few scoops of the meringue and put them aside. Then, add your chocolate to the meringue and fold/ mix with a spatula until full combined. Be gentle you don't want your meringue to drop.
Pour your batter into a lined pan (springform pan is optional but I prefer it). Once all of your batter is in the pan, this is the time to add that extra meringue we saved earlier (again, optional).
Bake for about 40-50 minutes
Yes, the cake will drop once out of the oven since it's mostly "air" but don't worry! Once cooled, dust with some powdered sugar (can totally skip it too). & ENJOY!
Videos:
Photos:
Post a Comment:
Your email address will not be published.
1 Comments
So I baked it and at the end of the time it was still all liquid on the centre. Why and what do I do about that? Cool longer?
Meet Dana Hasson
Dana Hasson is an entrepreneur, content creator, and self-taught baker based in the heart of New York City. As an influential tastemaker and brand builder, Dana has fostered a community united by a shared passion for desserts and the pursuit of everyday glamour.
Let’s be friends
Join the DH newsletter to get exclusive recipes, tips and more!
1 Comments