4 Ingredient Flourless Chocolate Cake

 flourless

I’ve been on a wheat and gluten-free kick lately.  Here’s why… I’ve spent the last 9 months getting back into shape after 2 back-to-back pregnancies and I just can’t seem to get rid of the excess belly fat.  I decided to give the whole wheat free thing a try to see if it helped.  I went a whole week without eating wheat and I still have this belly, so I don’t think it’s really working.  Now… on to the chocolate cake.  (Also that was sarcasm.)

Now, you might be asking “Why Kristy, why would I want to make a chocolate cake without flour?”  And here is my answer to you, “Because it is freaking delicious that’s why.”  While researching flourless chocolate cake recipes, I came across a doozy from the queen herself, Martha Stewart.  (Don’t worry; Oprah is still the other queen.)  I figured if it was a Martha recipe, how could I go wrong?  And boy was I right!


Ladies, I am not a baker by trade.  I don’t have a baking blog and I don’t have the baking genius to just whip up a recipe from things lying around in my kitchen.  I just really enjoy eating scrumptious things.  I am an accountant ok?  That means I can measure things well.  So when looking at this recipe, you might think that it is too difficult for you, but have faith!  If I can do it, you can do it.  I used to be intimidated with beating egg whites into stiff white peaks too… Wait!  Don’t go anywhere!  It’s easy I swear.

The recipe starts with melting butter and chocolate chips in the microwave.  It can’t get much easier than that right?  So after the melting of the chocolate (I suggest buying fancy chocolate because, well, why not?) you are to add the egg yolks, but it is very important to wait until the chocolate has cooled slightly.  Otherwise, you are going to get cooked egg yolks in some melted chocolate, which might not be that delicious.

Here comes the part that seems tricky, but it’s not.  I cross my heart.  Just throw those egg whites into a bowl, use a hand mixer and just keep going until the egg whites look like marshmallow cream.  Then you add the sugar to them.  Finally, you fold the egg whites into the chocolate.  All that means is you very gingerly fold the chocolate and egg whites over each other.  It’s basically a fancy way of saying “stir gently.”

This recipe calls for a spring form pan, which you will butter profusely!  Add the mix and throw her in the oven.  When the cake comes out of the oven, it looks all fluffy and big and as it cools, it sinks and crumbles.  This might worry you, but trust me; this is where the good stuff is happening.  That chocolate deliciousness is caving in on itself to make a moist, delectable, fantastic, mind altering chocolate experience for your mouth.

Here’s where I went rogue.  The recipe calls for a light dusting of powdered sugar which is fine and all, but mostly hum-drum and boring.  Mash up some raspberries, add a little sugar and poor that goodness on top of that chocolate orgasm.  I also took some of the crumbly crust that fell off and broke it up into crumbs and sprinkled it on top.

Last, but not least – whipped cream.  I think this dessert would be fantastic with store bought whipped cream, but even better with fresh whipped cream.  Don’t panic!  Again, it’s only a matter of throwing some heavy whipping cream and sugar in a bowl and letting that mixer go crazy on it.  Only not too crazy or it will turn into butter.

This dessert is so fantastic and fancy looking, but actually quite easy to make.  Just do it.

  • 6 tablespoons unsalted butter, plus more for pan
  • 8 ounces bittersweet or semisweet chocolate, finely chopped
  • 6 large eggs, separated
  • 1/2 cup granulated sugar
  1. 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.
  2. 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.
  3. 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.
  4. 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.

 

http://www.marthastewart.com/344293/flourless-chocolate-cake

 

kristyKristy Owens is a work at home mom to 3 kids, as in, she runs a business from her home while trying not to ignore her kids. Her motto is “Coffee in the morning, wine at night.” She typically sticks to healthy dishes so when she makes dessert, she goes big. As far as she’s concerned, if you are going to take the time to make a treat and ruin your diet, it might as well be worth it!

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Erin Kennedy and I’m the Founder and Creative Director. I love food, cooking and learning tips in the kitchen and of course, eating. Sharing all this food love is a passion of mine.

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