Flourless Chocolate Cake

A surprisingly light and ultra fudgy chocolate cake that is also gluten-free, Insanity! Less gluten means extra chocolate, right?

Ingredients

Preheat your oven to 170C and butter and line a round oven dish or springform with parchment paper. Butter the whole thing again and coat it in some cacao powder, shake off any excess powder
Over Au-Bain Marie, melt your chocolate and butter into a smooth mixture, set this aside to cool shortly
While that cools, separate the eggs into yolks and whites, be careful not to get any yolk into the whites. Place the whites in a medium mixing bowl of your stand mixer with the whisk attachment
Whip up your egg whites at high speed while gradually adding your sugar. Keep whipping until stiff peaks form
Your chocolate should be cooled enough now. Take your chocolate mixture and whisk in your egg yolks one by one. Only add the second yolk when the previous one has been fully absorbed
Once all the yolks are added, whisk in your cacao powder, vanilla and salt
Switching over to a spatula, gently fold your egg whites into your chocolate in three stages. Take your time here as you don’t want to knock any of that air out
Mix until it is all just combined and you can’t see any streaks of egg white anymore. Be sure to also scrape the bottom of the bowl for any leftover chocolate. Do not over mix!
Pour your batter into your prepared pan and bake for 40-45 minutes
Take it out of the oven and let it cool completely before serving, it is recommended to serve this with whipped cream or a good scoop of ice cream