Gluten-Free Flourless Chocolate Cake
Ingredients
8 large eggs, cold
1 lb dark, semisweet or bittersweet chocolate, coarsely chopped
16 tbsp (2 sticks) unsalted butter, cut into 16 pieces
Optional toppings: powdered sugar and/or berries
Directions
Adjust an oven rack to the lower-middle position and heat the oven to 325°F.
Line the bottom of an 8-inch springform pan with parchment paper or waxed paper and grease the sides of the pan. Wrap the outside of the pan with 2 sheets of heavy-duty aluminum foil and set it in a large roasting pan.
Bring a kettle or pot of water to boil.
In a stand mixer using the whisk attachment, beat the eggs at high speed until the volume doubles, about 5 minutes
Melt the chocolate and butter together in a double boiler or microwave.
Fold about a third of the beaten eggs into the chocolate mixture using a large rubber spatula until only a few streaks of egg are visible. Fold in half of the remaining egg foam, and then the last half of the foam, until the mixture is totally homogenous.
Scrape the batter into the prepared springform pan and smooth the surface with a rubber spatula. Place the roasting pan on the oven rack and carefully pour in enough boiling water to come about halfway up the sides of the springform pan.
Bake until the cake has risen slightly, the edges are just beginning to set, a thin-glazed crust (like a brownie) has formed on the surface, and an instant-read thermometer inserted halfway into the center reads 140° F, 22-25 minutes.
Remove the springform pan from the water bath and set on a wire rack; cool to room temperature. Cover and refrigerate until cool.
About 30 minutes prior to serving, carefully remove the sides of the springform pan, invert the cake onto a sheet of waxed paper, peel off the parchment paper, and re-invert the cake onto a serving platter.
Sprinkle with powdered sugar, if desired.
adapted from Gimme Some Oven