One of my most often requested recipes is my Flourless Chocolate Cake. I was making this moist & wonderful piece of heaven long before we went gluten-free. It's so easy to make using only 4 ingredients, and it's so good that it disappears quickly, making pictures a tough enterprise. But I snapped a couple of quick pics the other day when I made one.
Here's the low down on this simple dessert. Melt 6 tbsps of butter and 1 1/2 cups chocolate chips in a double boiler or the microwave, stirring every now and again. Let the mixture cool for a few minutes before whisking in 6 egg yolks. In the bowl of your stand mixer, with the whisk attachment, beat 6 egg whites til foamy. With the mixer still going, sprinkle in 1/2 cup sugar, a little at a time, mixing until the whites are to a soft peak. Sacrifice a quarter of the egg whites to lighten the chocolate mixture, then fold in the rest of the whites a quarter at a time. Pour in a greased and parchment lined 9 or 10 inch springform pan. Bake at 275 for 45 minutes. Let cool before removing from the pan. You can sprinkle on some powdered sugar before serving to pretty it up, but desserts that taste this good don't really need to be pretty.
Thanks for popping in and baking with me. I'm linking this up to Gluten-Free Homemaker's Gluten-Free Wednesdays.