This gluten-free flourless chocolate cake is a great post-run treat! It freezes beautifully, so wrap a few pieces for after your next marathon or long training run.
You will need the following equipment:
10-inch springform pan
Dusting spoon (optional)
8 ounces bittersweet (not unsweetened) chocolate
1/2 pound (2 sticks) unsalted butter, plus additional for the pan
1 1/2 cups sugar
6 large eggs
1 cup unsweetened cocoa powder, plus additional for dusting
Powdered sugar for dusting (optional)
Chocolate syrup (optional)
Preheat the oven to 350 degrees F (use convection on a “bake” or “low” setting if available). Trace and cut a piece of parchment paper to fit in the bottom of the springform pan. Butter the entire pan. Place the parchment circle in the bottom of the pan, then butter the paper.
Melt the bittersweet chocolate and the butter in a double boiler over barely simmering water, stirring until smooth. Remove top of double boiler from the hot water. Whisk in the sugar. Add eggs, one at a time, whisking well after each addition. Sift (optional, but preferred) cocoa powder over chocolate mixture and whisk until just combined.
Pour batter into the prepared pan. Bake in the middle of the oven until the top has formed a thin crust and a toothpick inserted in the center comes out with moist crumbs adhering, about 35 minutes. Cool cake in the pan on a rack for 10 minutes, then remove side of pan. Invert cake onto a plate and then reinvert onto a rack.
Use chocolate syrup to help “adhere” the cake to the serving plate. Drizzle cake conservatively with chocolate syrup, if desired. Use a dusting spoon to sprinkle with cocoa powder and/or powdered sugar, if desired.
The cake is wonderful warm, but can also be made up to three days in advance and kept tightly covered at room temperature.
A word about the ingredients:
This is a simple cake where the quality of the ingredients is paramount. Select high-quality chocolate, such as Ghirardelli or Dagoba, which are also good gluten-free chocolate choices. Use the best unsalted butter ~ organic really does taste better. You will also taste the difference if you use eggs from cage-free hens.
If the cake needs to be strictly gluten-free, then be sure to check that all chocolate ingredients are manufactured in gluten-free facilities.