The boss-from-hell left the non-profit-from-hell last week; her last day was on Wednesday. To celebrate, I’ve baked a flourless chocolate cake to share with my coworkers. Think brownie, only better!
This recipe was adapted from Annalise G. Roberts’ “Gluten-Free Baking Classics”. It’s naturally gluten-free, and I’ve made it soy-free. It’s very time-consuming, a complete pain in the ass to make, but totally worth it. This produces a rich, not quite sweet, dark chocolate flavored cake.
Flourless Chocolate Cake
1.5 cups cocoa powder (not dutch-processed)
8 Tbs corn oil
8 Tbs unsalted butter, room temperature
1 Cup granulated sugar
7 large eggs, separated, room temperature
1 teaspoon vanilla extract
Preheat oven to 350 degrees F. Position rack in center of oven. Line 9-inch springform pan with parchment or wax paper and lightly oil.
In a large bowl, beat butter and sugar with an electric mixer 4-5 minutes. Add egg yolks, one at a time, beating after each addition. Beat in cocoa, oil, and vanilla.
Using clean beaters and another large bowl, beat egg whites until soft peaks form. Use a spatula to fold 1/3 of the egg whites into the batter to lighten it. Then fold in remaining egg whites.
Pour batter into prepared pan and bake in center of oven for 40-45 minutes or until cake is puffed and the center is firm and elastic to touch.
Cool cake in pan for 5 minutes (cake will fall). Use a small knife to cut around pan sides to loosen cake. Remove sides of pan and invert the cake onto a rack. Peel off paper. Cool completely and slide onto a plate. Dust with powdered sugar, if desired.
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