In honor of cupid, I decided to make this divine dessert. It is the first gluten free chocolate cake I ever attempted and has been a favorite ever since. Rich, moist, and packed with chocolate! This recipe is great for cupcakes too.
Many restaurants have flourless chocolate cake on the menu. Some serve it with a berry reduction or ice cream. Today I made a strawberry reduction to accompany this chocolaty delight. Raspberries also pair very well with this cake because of their tart flavor. It’s basically pure chocolate on a plate. Sign me up please!
18 oz dark chocolate baking chips (about 1 1/2 12 oz bags)
1 1/4 sticks butter
Very lightly grease an 8 or 9 inch springform pan and line the bottom with parchment paper. Pour all 5 eggs into mixer and add a pinch of salt. Whip on high speed until eggs have become very fluffy (see picture). This could take 5 to 8 minutes.
Place chocolate chips in a microwave safe bowl. Cut butter into 1 inch chunks and put them in the same bowl with the chocolate chips. Microwave for 1 1/2 to 2 minutes until the chocolate chips have started melting. Careful not to overheat. Slowly blend chocolate chips and melted butter together with a rubber spatula. Then fold the chocolate mixture into the eggs until it’s all blended together.
Pour mixture into the prepared pan and bake at 375*F for 25 minutes. Let cool for about 20 minutes before serving.