Flourless Fudgy Chocolate Cake

 This flourless cake is not only naturally gluten free, it pops with fudgy chocolate flavor!

Ingredients

6 ounces chopped dark chocolate

8 Tablespoon unsalted butter

3 egg whites

1 egg yolk

2 whole eggs

3/4 cup granulated sugar

1/2 cup unsweetened cocoa

1 tsp. vanilla extract

1/2 tsp. kosher salt

Raspberries or strawberries to top the cake

Powdered sugar to dust the cake

This recipe comes from "Gluten Free on a Shoestring"

Instructions

Preheat oven to 350 degrees. Butter a 9-inch cake pan or springform pan.  Line the bottom of the pan with parchment paper. Butter the paper.

In a double boiler, melt the chocolate and butter, stirring occasionally until smooth.

In mixer on medium high speed, beat three egg whites until soft peaks form. 

Add 1/4 cup sugar and 1/4 cup cocoa. Continue to beat on medium speed until glossy peaks form,

In separate bowl, combine one egg yolk and two whole eggs. Whisk in remaining sugar (1/2 cup) and cocoa (1/4 cup) and vanilla and salt. Whisk until well combined.

Add the melted butter/chocolate mixture slowly to the egg yolk mixture, whisking constantly until the mixture is smooth.

Fold in the egg white mixture, gently but completely.

Pour into prepared pan. Bake for about 25 minutes or until the center of the cake is just set. If you are using a dark colored pan, begin checking the cake at 20 minutes.

Remove the cake from the oven and set on wire rack to cool completely. Chill the cake in the refrigerator for a few minutes before removing it from the pan.

Place cake on serving plate. Top with raspberries or strawberries. Dust with powdered sugar.

Slice cake to serve with a wet sharp knife.