Flourless Chocolate Cake (Naturally Gluten-Free)

Ingredients

• 200 g unsalted butter, plus more for pan
• 200 g dark chocolate (70% cacao), chopped
• 150 g granulated sugar
• 5 large eggs, separated
• 30 ml unsweetened cocoa powder
• 5 ml vanilla extract
• 2 g sea salt
• 1 g cream of tartar

Method

1. 1
   Preheat oven to 175°C (350°F); butter a 23 cm round cake pan and line bottom with parchment paper.
2. 2
   Combine butter and chopped chocolate in a heatproof bowl set over simmering water (double boiler), stirring occasionally until melted and smooth; remove from heat.
3. 3
   Whisk together sugar and egg yolks in a separate bowl until pale and thick, approximately 3 minutes; fold in melted chocolate mixture, cocoa powder, vanilla, and salt until combined.
4. 4
   In a clean bowl, whip egg whites with cream of tartar until stiff peaks form.
5. 5
   Gently fold one-third of egg whites into chocolate mixture to lighten it; fold in remaining whites in two additions, being careful not to deflate.
6. 6
   Pour batter into prepared pan; bake 30 minutes until a skewer inserted in the centre comes out with moist crumbs (do not overbake).
7. 7
   Cool in pan 10 minutes, then invert onto a serving plate; dust with additional cocoa powder if desired, and serve slightly warm or at room temperature.