This flourless chocolate cake has been a staple for us this summer. It is so incredibly easy and is great for those who are gluten free (ahem, sisters). This cake is so light fluffy and isn't overly sweet and heavy like some others; it is the perfect go-to recipe when your sweet tooth is bothering you. It can never disappoint. Try it, you won't regret it.
Flourless Chocolate Cake recipe from here
6 Tablespoon unsalted butter, plus more for pan
8 ounces bittersweet or semisweet chocolate, finely chopped (I used chocolate chips)
6 large eggs, separated
1/2 cup granulated sugar
THIS chocolate sauce
Preheat your oven to 275 degrees with the rack in the center. Butter the bottom and sides of a 9-inch springform. Set aside. Place butter and chocolate in a large heatproof bowl and microwave in 30-second increments, stirring each time, until completely melted. Or if you rather not use a microwave, you can cook it on medium low heat stirring frequently just until melted, because other cooking can harden the chocolate. Let cool slightly, then whisk in egg yolks. In large bowl, beat egg whites until soft peaks form. Gradually add granulated sugar, and continue beating until glossy stiff peeks form. Whisk 1/4 of the egg whites into the chocolate mixture; then gently fold in remaining egg whites. Pour batter, and smooth the top with a rubber spatula. Bake until the cake pulls away from the sides of the pan and is set in the center, 45 to 50 minutes. Cool completely on a wire rack; remove sides of pan. Serve at room temperature with a drizzle of chocolate sauce.