This decadent flourless chocolate cake recipe is simply the best. Made with a handful of basic ingredients and absolutely no flour, you’ll have an elegant dessert suitable for any occasion. #flourless #chocolatecake #glutenfree

Get the full recipe and instructions at https://www.bakedbyanintrovert.com/flourless-chocolate-cake/

INGREDIENTS
5 large eggs, separated and at room temperature
1 teaspoon vanilla extract
1/2 cup unsalted butter, room temperature
8 ounces semisweet baking chocolate, coarsely chopped
1/2 teaspoon cream of tartar
1/2 cup confectioners' sugar

INSTRUCTIONS
Set the oven rack to the lower third position and place a pan of hot water on the lowest rack. Preheat the oven to 350°F. Lightly grease and flour the bottom and sides of an 8-inch springform pan. Place a piece of parchment paper, cut to fit, in the bottom. Lightly grease and flour the parchment paper. Set aside.
Place the egg yolks in a medium bowl with the vanilla extract. Whisk to combine. Cover the bowl with plastic wrap and set aside.
In a large bowl set over a pot of barely simmering water, melt the butter and chocolate. Stir continuously with a silicone spatula. Once melted, remove the bowl from the pot and set aside.
Using a stand mixer fitted with the whisk attachment or a large bowl and hand-held electric mixer, combine the egg whites and cream of tartar. Beat on medium-low speed until foamy. Turn the speed up to medium-high and beat until soft peaks form.
Gradually add in the sugar and continue beating until stiff peaks form.
Using a whisk, stir in 1/4 of the beaten egg whites into the egg yolk mixture to lighten it up.
Use a silicone spatula to scrape the egg yolk mixture into the chocolate mixture. Gently fold together until almost fully incorporated.
Carefully fold in the remaining beaten egg whites in two additions.
Pour the batter into the prepared pan. Use an offset spatula to smooth the top.
Wrap the pan with a wet baking strip and bake for 30-40 minutes, until the cake is set but looks moist between the cracks. An instant thermometer should read 180°F.
Set the pan on a wire rack to cool completely. The cake will slightly collapse in the center as it cools.
Run a knife around the outer edge of the cake to loosen it from the pan. Remove the sides of the springform pan. You can leave the cake on the base or very carefully slide it onto a serving platter. The cake will be fragile so handle with care.
Dust with confectioners sugar and serve with whipped cream.

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