Ree Drummond Flourless Chocolate Cake
Equipment
- Double boiler or microwave
- electric mixer
- 9 inch springform pan
- Rubber spatula
Ingredients
- 1/2 cup 4 ounces semi-sweet or bittersweet chocolate chips
- 3 large egg whites at room temperature
- 1/8 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
Instructions
- Preheat the oven to 375 degrees F. Grease a 9-inch springform pan with cooking spray and set aside.
- Melt the chocolate chips in a double boiler or microwave until melted and smooth. Set aside to cool slightly.
- In the bowl of an electric mixer, beat the egg whites on medium speed for 1 minute. Add the cream of tartar, salt, and sugar and continue beating until stiff peaks form (about 4 minutes).
- Gently fold in the melted chocolate into the eggs whites using a rubber spatula, taking care not to deflate the egg whites too much.
- Pour the batter into the prepared springform pan and bake for 40 minutes or until center is just set (it will still be jiggly).
- Let the cake cool completely before unmolding and serving. Enjoy!
Notes
- Be sure to use semi-sweet or bittersweet chocolate chips, not milk chocolate. The higher cocoa content will give your cake a deeper flavor.
- If you don't have an electric mixer, you can use a whisk and beat the egg whites by hand until stiff peaks form. It may take longer but will yield similar results.
- You can also add 1/2 teaspoon of vanilla extract to the batter for extra flavor.
- Make sure to let the cake cool completely before removing from pan and serving; otherwise it may fall apart when trying to unmold it.