This Flourless Chocolate Cake is So Decadent

Flourless chocolate cake is a good recipe to have in your back pocket whether it’s for your gluten-free friends or for Passover. It’s rich, light, and airy and it only uses five ingredients — most of which you probably have in your pantry! Here’s how to make this decadent dessert.

Ingredients:

  • 5 large eggs, cold
  • 12 ounces semisweet chocolate, chopped
  • 3/4 cup unsalted butter, cubed
  • 1/4 teaspoon cream of tartar
  • 1/2 cup sugar
  • Confectioners sugar (optional)
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Instructions:

  1. Separate the eggs, cracking them one at a time. After you’ve cracked the shell, let the white slide out into a bowl and trap the yolk in the broken shell half.
  2. Transfer the yolk from shell half to shell half until all the white has fallen into the bowl and drop the yolk into a separate dish.
  3. Preheat the oven to 350 F and grease a 9-inch springform pan.
  4. In a double boiler or a metal bowl resting over a pan of barely simmering water, melt the chocolate and butter, stirring until it’s smooth. Remove it from the heat and allow it to cool.
  5. In a large bowl, beat egg yolks until they are thick and lemon-colored. Add the cooled chocolate mixture and beat until it’s combined.
  6. In another large bowl, combine the egg whites with the cream of tartar and beat them on medium speed until they are foamy.
  7. Add the sugar, 1 tablespoon at a time, and beat on high until the sugar is dissolved. Continue beating until it’s stiff and glossy.
  8. Combine the chocolate mix with 1/4 of the egg whites mixture. Mix with a rubber spatula. Continue doing this in batches until you are finished with the egg white mixture.
  9. Put the batter in a 9-inch springform pan and bake it for 40-45 minutes, until a toothpick can be inserted into the center and comes out clean.
  10. Let the cake cool on a wire rack and when it’s cool to touch, loosen the sides of the cake from the pan with a knife before removing the pan’s rim.
  11. Dust the cake with confectioners’ sugar.
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