The top of the flourless cake has an almost brownie-like texture and flavor, while the inside is super moist and fudgy. This is a great dessert choice for if you need to make a gluten-free dessert without having to buy special ingredients.
6 Tbsp. salted butter, plus more for pan
8 ounces semisweet chocolate, finely chopped (or chocolate chips)
6 large eggs, separated
1/2 cup sugar
1 1/4 c. heavy whipped cream
1/2 c. powdered sugar
1 tsp. pure vanilla extract
Preheat the oven to 275°. Butter the bottom and sides of a 9″ springform pan. Set aside.
Place butter and chocolate in a large, microwaveable bowl and microwave in 30-second increments, stirring after each 30 seconds, until completely melted. Let cool slightly. Whisk in egg yolks.
In medium or large bowl, beat egg whites until soft peaks form. Gradually add the sugar, and continue beating until glossy stiff peaks form. Whisk 1/4 of the egg whites into the chocolate mixture; then gently fold in remaining egg whites.
Pour batter into the prepared pan, and smooth the top with a rubber spatula.
Bake at 275° until the cake pulls away from the sides of the pan and is set in the center, 45-50 minutes.
Cool completely on a wire rack; remove sides of pan. Serve at room temperature with sweetened vanilla whipped cream.
HOMEMADE WHIPPED CREAM:
To a mixing bowl, add the whipping cream, powdered sugar, and pure vanilla extract.
Use the whisk attachment to beat on high speed until stiff peaks form. Set aside.
If not using right away, cover and chill until serving.
Slice cake and serve with the homemade whipped cream. Enjoy!
Dairy-free adjustment: Use a dairy-free, buttery flavored substitute like Earth Balance sticks in this recipe. Note that I have not tried this yet, but think it will work! Also be sure your chocolate is dairy-free if needed.
Please note that if your springform pan is narrower than the 9″ one I used, your cake will be much thicker, lofty, and will take longer to bake.