Gluten freaking-good flourless cake

The H wowed us all with this (not-so-clean) dessert recipe for Thanksgiving. (I know! It was ages ago! I thought I had one more photo to upload, but I guess not. Sorry for the tardiness! Try it for Easter.) He found it in a gluten-free cookbook I have, and decided to make it all on his own. The only thing I contributed was the ingredients... and my phenomenal taste-testing abilities.

Check it out!

The cake was, as expected, very dense. It had an almost candy bar-like texture. Incredibly rich and delicious fresh or left over! I told him that he may have worked himself into a permanent position as family baker. This recipe will likely be requested for a long time to come.

Flourless Chocolate Cake
from Incredibly Easy Gluten-Free Recipes
serves 12

1 cup heavy cream
1 cup plus 2 Tbsp sugar
12 squares (1oz each) unsweetened chocolate
4 squares (1 oz each) semisweet chocolate
6 eggs, at room temperature
1/2 cup strong coffee
1/4 tsp salt
1/2 cup chopped walnuts, divided
1 cup whipped cream (optional) for serving

1. Set oven rack to middle position and preheat to 350*. Spray an 8-inch round cake pan with nonstick cooking spray, or grease with Crisco.

2. Beat cream with 2 Tbsp sugar in large bowl with electric mixer at high speed until soft peaks form; set aside.

3. Place all chocolate in a large microwave-safe bowl and microwave on high 2-3 minutes or until chocolate is melted, stirring every 30 seconds. 

4. Beat eggs and remaining one cup sugar in large bowl with electric mixer at high speed about 7 minutes, or until pale and thick. Add melted chocolate, coffee, and salt to egg mixture; beat until well blended.

5. Fold the whipped cream (from Step 1) and 1/4 cup walnuts into egg mixture. Carefully spread into prepared pan; sprinkle with remaining 1/4 cup walnuts. Place pan in large roasting pan and carefully pour hot--not boiling--water into the roasting pan until it reaches halfway up the side of the cake pan. Bake 30-35 minutes or until set but still soft in center.

6. To unmold, loosen edge of cake with knife. Place a serving plate upside down over pan and invert. Serve warm, garnished with the optional whipped cream.



We had some extra batter and didn't want the cake to go *right* to the tippy-top edge of the pan, not knowing how much it would rise, so we played it safe and made a second, smaller cake on the side.


 
(the font may appear different-colored because I typed the recipe in Word and pasted into Blogger later)