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Flourless Chocolate Cake

(Gluten-Free)

What is it – an amazing dessert, which instantly registered in the list of “best and favorite”? But close your eyes and imagine – a huge, in the form of a brownie cake (completely soft, nothing to do with a cupcake). Or no, it’s better this way: an incredible size truffle, soft and tender. Moreover, in the first minute, when you try a piece, it seems to you that it is a very chocolate cake, but in just a few seconds, the cake turns into a chocolate candy melting in your mouth … As they said at my house, this is a cake for guests. It is impossible to master more than one piece … Although I really want to.

And now let’s do it this way – a cake without flour … Who will be the first to guess what the secret is here? Why doesn’t it crumble? Yes, that’s right, it’s all about the eggs! This is an incredible delicacy, in fact – a large chocolate custard.

In fact, a cake without flour is much easier to make than a cake, say, without eggs. Flour is known to contain about 10% protein, while eggs are almost entirely protein, plus water and some fat. Do you get it? Flour in the recipe can be replaced with more or less good success, for example, ground nuts, or cocoa (which is found in cocoa powder, and in chocolate). The bonding power of eggs is very difficult to replicate.

Only 5 ingredients work wonders. Eggs, sugar, butter, and dark chocolate are all you need to make this fabulous treat. And no flour, which makes this a wonderful gluten-free dessert. An extraordinarily luxurious dark delicacy that is impossible not to fall in love with! 

Ingredients:

Cake

  • 1 cup semisweet chocolate chips
  • 8 tablespoons unsalted butter, room temperature
  • 3/4 cup sugar
  • 3 large eggs
  • 1/4 cup Dutch-process cocoa (optional)

Glaze (Optional)

  • 1 cup semisweet chocolate chips
  • 1/2 cup heavy cream

Directions:

  1. Preheat the oven to 375°F.
  2. Line an 8″ round cake pan with parchment paper and grease the paper with coconut oil or a different oil.
  3. Place chocolate chips and butter in a medium bowl. Put the bowl in a water bath or low heat.
  4. Stir the mixture until it melts and cool slightly.
  5. Put eggs in a large bowl, add sugar and beat with a mixer in a lush, pale mass for about 6 minutes. Pour the chocolate mixture into the egg-sugar mass and mix until combined.
  6. Pour the mixture into 8 inch form
  7. Level the top with a silicone spatula.
  8. Bake for 20-25 minutes. Leave in the form until completely cooled.
  9. Remove the finished cake from the form, and sprinkle with cocoa powder.
  10. Decorate with berries or add sprinkles on top.
  11. Refrigerate for 1-2 hours and enjoy!
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