Gluten Free Chocolate Cake
INGREDIENTS
8 ounces (225g) Bittersweet Chocolate
1/2 cup (110g) Unsalted Butter, (room temperature)
6 large eggs (room temperature)
1 cup (200g) Granulated Sugar
2 tablespoons Cognac
PREPARATION
Preheat the oven to 350°F (175°C).
Line the bottom of an 8-inch (20cm) springform pan with parchment paper. No need to butter as we want the cake to rise.
Chop the chocolate into smaller pieces to make it easier to melt.
Cut the butter to small cubes.
In a double boiler*(see below) melt the chocolate. Stirring occasionally to ensure the chocolate doesn’t burn. When it’s fully melted, remove the bowl from the heat and add in the butter until achieve a smooth batter.
Using two bowls, separate 4 egg whites from yolk. In the yolk bowl add 2 whole eggs. Whip it with with 1/2 of the sugar until well combined. Slowly, whisk in the warm chocolate mixture. Add in the Cognac.
In the bowl with egg whites, beat for about 2 minutes or until foamy. Add the remaining 100g of sugar. Whisk until it foams soft peaks. (best at medium high speed if using a stand mixer.)
Start folding a quarter of the beaten egg whites into the chocolate mixture. Gently fold in the remaining whites in a motion drawing an 8 or infinity sign to avoid over breaking the air introduced in the egg whites. Mix until homogeneous.
Pour the batter into the springform with a tray under to avoid any liquid that could escape.
Bake for 35 to 40 min. The longer you bake, the harder the center becomes.
Let the cake cool in the pan completely before removing. This creates a broken crunchy top.
For this occasion we topped it with strawberries and dusted powdered sugar. You can choose many different toppings from spices, condiments and fruits.
Double Boiler - A double boiler is when you take a saucepan and a smaller bowl to create a boiler by Filling the bottom pan with a little water to steam.