SOME RECIPES DESERVE TO BE REPEATED-
FLOURLESS CHOCOLATE CAKE is one of them -
I have been known to have a few in the freezer for unexpected company -
they freeze and defrost perfectly!
This is a favorite because it is easy, delicious and it just happens to be Gluten Free- but
I promise you will not miss the gluten, lol.
I love the small format created by lining a muffin tin with cupcake paper- it’s perfect for
Valentine’s Day !
In my experience,
this cake is better if it is prepared a couple of days before you want to indulge!
We like to break up the dense chocolate cake with Raspberry sauce and
Fresh Whipped Cream - but this is totally optional.
Flour-less Chocolate Cake Preheat Oven 350*F
Ingredients: Bake 10-15 mintues
¾ lb plus 2 oz unsalted butter
15 oz semi sweet chocolate chips
10 large eggs (separated)
1 ¼ c. unsweetened cocoa powder
2 1/4 c. sugar
½ tsp. salt
2 ½ Tbsp. Vanilla extract
Directions:Preheat Oven to 350 *F
Line a Standard Muffin tin with cupcake liners , paper or silicone , fancy or plain.
Combine butter and chocolate in a large, heatproof (glass or stainless steel)
bowl and then rest it over a pan with boiling water (double boiler) until melted –
Be careful not to burn it!
Sift the cocoa powder and sugar in a bowl, then set it aside.
Whip egg whites with salt until it forms soft peaks- Be careful not to over whip.
Remove chocolate/butter mixture from double boiler and stir until smooth,
allow to cool and then add cocoa mixture, egg yolks, vanilla and
¼ of whipped egg whites. Stir until smooth.
Using a rubber spatula, fold in remaining whites until they are just blended.
Do not over mix
Fill lined muffin cups halfway , then place a roasting pan and fill that halfway up
with hot water on second shelf in oven this will create moist heat to keep your tiny cakes
tender and delicious!
Bake 10-15 minutes. A toothpick inserted into the cupcake should not be completely clean,
and if you shake the pan, the cupcakes should be jelly like in the center.
Allow the cupccakes to cool.
