Flourless Chocolate Cake
Food Network Magazine April 2013, page 159
3/4 c butter, plus more for the pan [I used vegan butter]
1 1/2 c bittersweet chocolate, chopped [I used dark chocolate]
6 large eggs
1/2 c sugar [I used coconut sugar]
Pinch of kosher salt [I used sea salt]
Unsweetened cocoa powder for dusting
1. Preheat oven to 350*. Lightly butter bottom and sides of a 9" spring form pan [I lined mine with wax paper, cut to fit the pan.] Combine the chocolate and butter in a heat proof bowl. Place the bowl over a saucepan of simmering water (do not let the bowl touch the water) and stir until melted and combined. Remove the bowl from the saucepan and let cool slightly.
2. Combine the eggs, sugar, and salt in a large bowl. Beat with a mixer on medium-high speed until pale and thick, 5-8 minutes. [I did this in my Bosch mixer, on level 1 for 6 minutes.]
3. Gently fold half of the melted chocolate mixture into the egg mixture until just combined, then gently fold in the rest. Pour the batter into the prepared pan and bake until the top is no longer shiny and barely jiggles and a toothpick inserted into the center comes out with only a few crumbs, 35-45 minutes [I baked mine for 45 minutes.] Transfer to a rack and let cool completely in the pan. Remove the spring form ring and transfer to a platter, dust with cocoa powder.
Dad and Karen both deemed this the best gluten free cake they'd tasted, and the boys and I had to agree - it is really good! One of Karen's favorite parts about it was that there is no gritty-ness to it, and there is also no strange after taste; both are common problems with gluten free goodies. So, if you're firmly entrenched in gluten free fare, give this cake a whirl!
The next gluten free recipe to conquer: pizza crust....