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