Really rich and satisfying, this absolutely delicious flourless cake is ideal for anyone sensitive to gluten, but anyone with a craving for chocolate will love it, too. If you are going to an event and aren’t sure if any of the guests are gluten-free, bring this. The addition of Rich Chocolate Ganache, a chocolate lover’s dream, makes this spectacular.
Makes 8 servings
1 Preheat the oven to 350°F (180°C). Grease a 9-inch springform pan and line it with parchment paper.
2 Put the chocolate and butter in a large bowl and melt them together in the microwave or over a bain-marie. Let cool for 10 minutes.
3 Whisk in the sugar and the vanilla. Add the egg yolks, one at a time, and whisk to incorporate.
4 Sift the cocoa powder and salt over the chocolate mixture and whisk to combine.
5 Using a stand mixer fitted with the whisk attachment, or handheld electric mixer, whip the egg whites on medium-high speed until stiff peaks form.
6 Gently fold a large spoonful of the egg whites into the chocolate mixture to loosen it, then gently fold in the rest of the egg whites, taking care not to deflate the egg whites.
7 Pour the batter into the prepared pan.
8 Bake for 40 to 45 minutes, until set on top. Take care not to overbake, or the cake won’t be as moist. Let cool in the pan for 40 minutes.
9 Serve warm, topped with a big scoop of vanilla ice cream and a drizzle of chocolate ganache. Store at room temperature, covered, for up to 3 days.