Flourless Chocolate Cake - Gluten Free

A decadent chocolate cake, that is naturally gluten free and only has four ingredients?  That's my kind of recipe!  This is a cake I have loved and made on several occasions even before I found out I was gluten intolerant.
 Although this cake is loaded with chocolate, it is still light and almost mousse-like from the beaten egg whites.  It is meant to be served warm, or at room temperature, but once refrigerated it takes on a fudgy quality.  Either way, it is sooo good.  This Flourless Chocolate Cake looks so impressive served on a white plate, sprinkled with powdered sugar and a side of vanilla ice cream or whipped cream. This rich, elegant dessert is so impressive, no one will guess how easy it is to make.  Your friends and family will fall in love with this dessert even if they are not gluten intolerant (especially if they are chocolate lovers!).

Flourless Chocolate Cake - Gluten Free

I whipped this cake up for our family night (the kids are not allowed to make plans on Wednesday nights so we can all have dinner as a family at least once a week), and every plate was licked clean...literally!  It was a good night.  Make your family a Flourless Chocolate Cake and give them a good night too!

FLOURLESS CHOCOLATE CAKE - GLUTEN FREE
Recipe From:  Goodies Gone Gluten Free
Adapted from Martha Stewart
click here for Printable Recipe

1/2 cup butter, cut in cubes
12 oz. bittersweet chocolate (I used chocolate chips and they worked fine)
6 eggs separated
1/2 cup granulated sugar

Preheat the oven to 275 degrees F.  Butter or spray the bottom and sides of a 9-inch springform pan.  Set aside.

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.

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.

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 55 minutes.  Cool completely on a wire rack; remove sides of pan.  Serve at room temperature, dusted with confectioners' sugar.  Serve with whipped cream or vanilla ice cream, if desired.  Now dig in!

Flourless Chocolate Cake, just before being fully devoured!