This yummy chocolate cake from ModCloth reader and food blogger Erin has a secret — it’s flour free! For those of you with a sweet tooth but an allergy to gluten, this super chocolatey, moist, and rich confection is the perfect after-dinner treat. The icing on the cake is how simple it is to make! With only seven ingredients, most of which you’ll already have in your fridge or pantry, whipping up this dessert won’t warrant another trip to the grocery store.
Erin’s Flourless Chocolate Cake
- 10 ounces dark chocolate, coarsely chopped
- 10 tablespoons unsalted butter, softened
- 1 cup sugar
- 7 large eggs, separated
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 2 tablespoons cinnamon
- Preheat the oven to 350°F.
- Generously butter the sides and bottom of a 9-inch springform pan. Line the bottom with parchment paper and butter the parchment.
- Using a double boiler or microwave, melt the chocolate and set aside to cool.
- In the bowl of an electric mixer fitted with the paddle attachment (or with a hand-held mixer), beat the butter and sugar together on high speed until pale, light, and thoroughly combined for about 5 minutes.
- With the mixer on low speed, add the egg yolks, beating well after each addition. After all the yolks have been incorporated, scrape down the bowl and beat for 10 more seconds. Add the cooled chocolate and mix until combined. Scrape down the bowl, and add the vanilla. Beat until just incorporated.
- In a large bowl, whisk the egg whites and salt until soft peaks form. Scoop 1 cup of the egg whites into the chocolate mixture. Use a rubber spatula to gently fold the egg whites into the chocolate mixture. After 30 seconds of folding, add the remaining egg whites and cinnamon and gently fold in until almost completely combined.
- Pour into the prepared pan, and use a spatula to smooth the top. Bake for 30-35 minutes, until the top of the cake seems set or firm to the touch. Be careful not to overbake.
- Transfer to a rack and let cool. Use a small knife to loosen the cake from the sides of the pan. Remove the springform sides. Invert the cake on the rack, peel off the parchment, and flip the cake back upright.