Flourless Chocolate Cake

 

 I do use flour and butter to grease the pan of my cake but you could use parchment if you wanted this cake to truly be gluten free. This is a recipe from Canada that was served as a base for a milk chocolate mousse that was then enrobed in chocolate glaze. Melt 200g dark chocolate with 230g butter. Whip 5 egg whites and 75g sugar to soft peaks. Whip the 5 yolks and another 75g sugar to ribbons. Lighten the melted chocolate and butter with the yolks first, then the whites, sift and fold in 23g good quality cocoa, sifted. Bake until a skewer comes out clean (depending on your chosen pan) at 300F. I served this cake with lightly sweetened whipped cream, strawberries (it's strawberry season!), and crushed Swedish ginger biscuits.