Flourless_Chocolate_Cake

https://glutenfreeonashoestring.com/flourless-chocolate-cake

jbash made this for Blue in March 2026 and she really liked it. He made 1.5x the recipe and used 2 bars of 90% alter eco chocolate, plus 67% valhrona to make up the difference

Ingredients:

6 ounces (170g) dark chocolate, chopped
8 tablespoons (112 g) margarine (plus more for greasing)
2 (50 g) egg whites
3 (150 g (weighed out of shell)) eggs, at room temperature
¾ cup (150 g) granulated sugar
½ cup (40 g) unsweetened cocoa powder, sifted (Dutch-processed is best)
1 teaspoon pure vanilla extract
½ teaspoon kosher salt

Directions:

Preheat your oven to 350°F. Butter an 8-inch or 9-inch round springform pan (See Recipe Notes), line just the bottom with a round of unbleached parchment paper, then butter the paper. Set the pan aside.

Melt the chocolate & butter.

In a double boiler or a medium-sized microwave safe bowl, melt the chocolate and 8 tablespoons butter until both are melted and smooth.
If you are using the microwave method, microwave in 30-second increments at 70% power, stirring in between intervals, taking care not to burn the chocolate. Set the mixture aside to cool briefly.

Beat the egg whites.

In a large bowl with a handheld mixer, or a stand mixer fitted with the whisk attachment, beat the 2 egg whites on medium-high speed until soft peaks form. (For a slightly fluffier cake, separate one of the 3 whole eggs and add one more white here.)
Add about half of the sugar and about half of the cocoa powder to this mixture, and beat on medium speed until well-combined and glossy. Go slowly at first, because cocoa powder resists combining.
Adding cocoa powder to the egg whites makes it easier to incorporate them into the rest of the mixture later without deflating the whites.

Assemble the batter.

In a separate large bowl, whisk the 3 whole eggs (or 2 whole eggs and remaining egg yolk), remaining sugar, remaining cocoa powder, vanilla and salt until well-combined.
Add the melted chocolate and butter mixture, whisking constantly, until fully combined. Continue to whisk until the mixture is smooth and glossy.
Fold the egg white and cocoa powder/sugar mixture into the batter carefully but completely. The mixture will be thickly pourable.
Pour the batter into the prepared pan, and smooth the top carefully using a small offset spatula or knife. Tap the pan gently on the counter to break any very large air bubbles.

Bake the cake.

Place the pan in the center of the preheated oven. Bake for about 25 minutes (closer to 30 minutes for an 8-inch cake), or until the cake is just set in the center.
If you are using a dark-colored springform pan, begin checking at 20 minutes to ensure that the cake doesn’t burn. Remove the pan from the oven and place the cake on a wire rack, still in the pan, to cool completely. It should take about an hour to cool in the pan fully.
Place the cooled cake in the refrigerator, still in the pan, and chill for 1 hour (or longer) before unmolding it from the springform pan. Slice with a sharp, wet knife and serve with optional cocoa powder, berries and cream.