Be surprised, is what I can say about this chocolate cake so simple and without no flour. So it is ideal for Celiac and it is also delicious. Ah, it does not contain yeast either, so the secret is in the whipped whites that we must incorporate with enveloping movements so that it does not lose air. You can accompany it with ice cream or whipped cream, how do you prefer it?

Chocolate cake WITHOUT flour, WITHOUT yeast

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Making a flourless and yeast-free chocolate cake is possible with this recipe

Chocolate cake WITHOUT flour, WITHOUT yeast

Ángela

Kitchen: cuisine
Recipe type: dessert
Rations: 8

Ingredients

6 tablespoons unsalted butter (plus a little more for greasing the pan)
220 g of chocolate (I used 70% cocoa)
6 large eggs
65 g of granulated sugar
icing sugar for dusting
1 pinch of salt
Vanilla or chocolate ice cream or whipped cream to accompany (optional).

Music

Preheat the oven to 150ºC with the rack in the middle
We separate the yolks from the whites
Grease a round mold with butter
In a microwave-safe bowl, we put the chocolate pieces together with the butter and a pinch of salt
We introduce it into the micro in 30 second intervals, stirring each time until it melts completely.
Let it warm a bit and add the egg yolks, one by one, stirring each time until they are incorporated.
On the other hand, we mount the whites until they rise
Then we add the granulated sugar and continue beating until they are about to form snow.
We mix 1/4 of the egg whites with the chocolate, with enveloping movements.
We pour the rest of the white and move again in the same way so as not to lose air.
Pour the batter into the greased pan, smoothing the surface with a spatula.
Bake in the oven for 45-50 minutes, until it detaches from the edges and the center is firm.
Remove from the oven and allow to cool completely on a wire rack.
We serve at room temperature, sprinkled with icing sugar and ice cream or cream if desired.

Image: gimmesooven!
Original recipe from Martha Stewart