The Best Flourless Chocolate Cake

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The Best Flourless Chocolate Cake

by Pam Wattenbarger

This gluten-free recipe takes some time to prepare but the decadent chocolate taste is worth the wait! Use good quality chocolate chips for the best results. Plan to make the cake in advance, as it needs to set for at least six hours before serving.

Ingredients

• 1 ½ cups dark chocolate chips • 2 sticks butter, softened • 6 eggs, at room temperature • 1 cup sugar • ½ cup water • 1 tablespoon cornstarch • 2 teaspoons vanilla extract • ½ teaspoon salt • Whipped cream, optional • Chocolate shavings, optional

Instructions

1. Preheat the oven to 275 degrees. 2. In a medium microwave-safe bowl, add the chocolate and the butter. Heat for 1 minute at 50% power. Stir. Return to the microwave and heat for 1 to 2 more minutes, stirring after each minute, until the chocolate is melted. Set aside to cool for 5 minutes. 3. In a large bowl, mix together the eggs, sugar, water, cornstarch, vanilla extract and salt until blended. 4. Stir the chocolate mixture into the egg mixture. 5. Spray a springform pan with cooking spray.

Pour the chocolate mixture into the pan. Leave the pan on the countertop for 10 minutes to allow air bubbles to rise to the top. Gently pop any air bubbles with a fork. 6. Bake the cake for 45 to 50 minutes. The edges should be set, but the center of the cake should still jiggle. 7. Let the cake cool for 20 to 30 minutes. Place the cake in the refrigerator for at least 6 hours or overnight until it is set. 8. Before serving, top each piece with whipped cream and chocolate shavings, if desired.

About The Author

Pam Wattenbarger is the author of The New Southern Cookbook: Classic Family Recipes and Modern Twists on Old Favorites & The Southern Air Fryer Cookbook. Find her recipes and more at SimplySouthernMom.com.