Flourless Chocolate Cake

OMG!  Gluten-free girl was up today and as usual I try to spoil her a bit.  I made a special treat:  Flourless Chocolate Cake.  Needless to say, it was gluten-free and g-f girl loves chocolate cake so I assumed it was going to be a homerun.

There is no way to describe how horrible it was.  The Hunka-hunka says I’m being too hard on it, not that he would ever eat it again he said.  Now you all know I’m not a chocolate fan, but I am able to appreciate good chocolate baking.  This tasted grainy and very bitter.  It also tasted over baked even though I baked it on the minimal side.  G-f girl took the rest home, but I think that’s just because gluten-free tastes so bad normally it wasn’t that different.  Yes, it’s true, I am not a gluten-free fan.  What a shock.

So, you’re wondering why am I including the recipe?  Because, I know a lot of people love this cake.  Familiarize yourself with this recipe so you don’t make the same boo-boo I did in trying it.  Will I try another recipe for flourless chocolate cake?  Maybe someday after my taste buds calm down.  The one served at Gordon’s is ever so good:  soft, fudgy, creamy, intensely chocolatey.  I want that.  Num!

6 tablespoons butter, plus more for the pan

8 ounces bittersweet or semisweet chocolate, finely chopped

6 large eggs, separating yolks and whites

1/2 cup granulated sugar

Confectioners’ sugar, for dusting

  • Preheat the oven to 275 degrees with the rack in the center.  Butter the bottom and sides of a 9 inch springform pan.  Set aside
  • Place butter and chocolate in a large heatproof bowl and microwave in 30-second increments, stirring each time, until completely melted.  Let cool slightly.  Whisk in egg yolks.
  • In a large bowl, beat egg whites until soft peaks form.  Gradually add granulated sugar, and continue beating until glossy stiff peaks form.  Whisk 1/4 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 to 50 minutes.  Cool completely on a wire rack; remove sides of pan.  Serve at room temperature, dusted with confectioner’s sugar.  Serve with whipped cream or ice cream, if desired.

and remember:  Ah, gravity, thou art a heartless bitch.  Big kiss, Lynn

 

 

 

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