Gluten-free Chocolate cake (flourless)
A chocolate cake with a cracked meringue top and a moist chocolate centre.
Whip egg whites
Add the egg whites to a large bowl of a stand mixer fitted with a whisk attachment. Whisk until foamy, add sugar and keep whisking until thick and glossy
Melt butter and chocolate and stir. Add in egg yolks, flour, sugar, cinnamon, cocoa powder and salt. Fold through the egg whites.
Scoop into a prepared tin, and bake for 40 minutes. The cake will puff while baking and deflate once removed from the oven.
Serve the cake with whipped cream and fresh fruit. Leftover chocolate cake can be stored at room temperature or frozen.
For the full recipe and others like it, see the link.below!
bakingwithbutter.com "everything is better with butter"