Not every dessert needs to be super healthy, sometimes you just want a rich, chocolaty, decadent chocolate cake! And bonus, it's gluten free! In fact, it doesn't have any sort of flour in it at all. Try this, it's incredible! Tip: make sure you butter all the way up the sides of the pan!
- 6 tbsp unsalted butter, plus more for greasing the pan
- 10 ozs dark or semi-sweet chocolate chips
- 6 large eggs, yolks and whites separated
- 1/2 cup granulated sugar
- confectioners sugar for dusting
- whipped cream and raspberries for topping
Preheat oven to 275 degrees. Grease the bottom and all the way up the sides of a 9 inch springform pan. Set aside.
Place butter and chocolate chips in a double boiler or microwave safe bowl. Heat over the stove, stirring frequently, until completely melted. If microwaving, microwave for 30 seconds at a time, stirring between each time, until completely melted. Set aside to cool slightly. Whisk in egg yolks.
Whip egg whites with a standing mixer until soft peaks form. Gradually add granulated sugar and whip until stiff peaks form. The egg whites should look glossy and should stand up on their own.
Whisk 1/4 of the egg whites into the chocolate. Gently fold in the remaining 3/4 of the egg whites.
Pour the batter into the prepared pan and smooth with a spatula.
Bake for 45-50 minutes, until the sides start to pull away from the pan. Cool completely before removing the outer ring. Dust the top with confectioners sugar, slice and serve at room temperature. Top with whipped cream and raspberries!
Recipe by Martha Stewart