Fallen Chocolate Cake

We don’t eat too many desserts at our house, but every once in awhile, a special occasion calls for a sweet treat.  We were at my parent’s lake house this weekend and I got put on dessert duty for our Father’s Day meal.  Most of my extended family eats gluten free so when I found this recipe on Heather Christo’s website, I knew I had to try it.  Not only is it gluten free, but it also has absolutely no flour!  I was a little skeptical the first time I tried it, but it is truly amazing.   It is not dense like a traditional flourless chocolate cake, but it still has an intense rich chocolate flavor.  It has a wonderful texture and most people that have tried it can hardly believe there is no flour in the recipe.

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This cake batter comes together pretty quickly and has three basic components.  The first is a mixture of chocolate, butter and oil that is melted over a double boiler.  The second is a mixture of egg yolks, cocoa powder, coconut, salt and vanilla that is then stirred into the chocolate mixture.   Lastly, a mixture of egg whites and sugar are beaten until they reach stiff peaks.  They should look something like this.

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The egg whites are then gently folded into the chocolate, egg yolk mixture.Image

The cake bakes at 350 degrees for about 30 minutes and can either be served warm or at room temperature.   Both ways are equally delicious.  We ate it over the weekend with fresh whipped cream and homemade strawberry ice cream and everyone raved about it.  Who needs flour anyways?

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Fallen Chocolate Cake

Ingredients:

1 stick of butter

12 oz dark chocolate pieces (I used 72% dark chocolate)

3 tbsp vegetable oil

6 eggs

2 tbsp cocoa powder (I used Hershey’s Special Dark)

2 tsp vanilla

1 tsp salt

3/4 cups sugar

1 1/2 cups shredded unsweetened coconut (note: if you had a strong aversion to coconut, you could actually leave this out, but the you can hardly taste the coconut and it gives the cake a bit more body)

Directions:

Preheat the oven to 350 degrees.  Grease a 10″ springform pan and coat with 1/4 cup of the sugar.  Melt the chocolate, butter and vegetable oil over a double boiler until almost melted and then remove from the heat.  Allow everything to finish melting, stirring until smooth.

While the chocolate cools slightly, separate the 6 eggs into two separate bowls.   Mix the cocoa, vanilla, coconut and salt in with the yolks and then stir it into the chocolate mixture.

Whip the 6 egg whites and remaining 1/2 cup sugar in a bowl until they have formed stiff peaks and then gently fold them in three batches into the chocolate, egg yolk mixture.

Pour the batter into the prepared pan and bake for 35 minutes.  Allow the cake to cool for 30 minutes and then remove it from the pan.  The cake can be served warm or at room temperature with fresh whipped cream or ice cream.

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