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)
Instructions:
- 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.
- 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.
- Preheat the oven to 350 F and grease a 9-inch springform pan.
- 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.
- 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.
- In another large bowl, combine the egg whites with the cream of tartar and beat them on medium speed until they are foamy.
- 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.
- 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.
- 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.
- 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.
- Dust the cake with confectioners’ sugar.