The Queen Mother’s Flourless Chocolate Cake Recipe – Gluten Free

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7 oz semi sweet choc chips
3.5 oz butter/margarine (just under a full stick)
5 large eggs, separated
1/4 tsp cream of tartar
2 tsp almond extract
2 tsp pure vanilla extract
(you can substitute above flavorings with anything you want, even liqueur and sure, you can use imitation vanilla) (try peppermint or rum or orange)
3/4 cup granulated sugar, divided (I have used Splenda or Ideal sugar substitute)

9″ pan, 275 degrees, 80 min (1 hr + 20 min)


Mix 7 oz semi-sweet choc chips melted on extremely low (I use the chocolate setting on my micro, but you can try one minute intervals at 30% power or over warm, not hot water on stove) with 3&1/2 oz butter (Just cut between the third and 4th lines on the stick of butter/margarine for 3&1/2 oz).  If you don’t have or want to use butter, I’ve used margarine and even stick light margarine.

Separate 5 large eggs.  With wire whip on an electric mixer and in a bowl FREE from any grease or oil, whip the whites with 1/4 tsp cream of tartar till very soft peaks form (just past “frothy”).  GRADUALLY, 1 Tblsp at a time, while whipping, add 1/4 cup + 1/8 cup granulated sugar till stiff glossy peaks form.  In another bowl, whip the yolks till “ribbons” form and GRADUALLY, 1 Tblsp at a time, while whipping, add 1/4 cup + 1/8 cup granulated sugar. Add 2 tsp pure vanilla extract and 2 tsp almond extract (I keep some on hand for very special recipes like this, picking up at Michael’s with their weekly 40% off coupon—same for almond extract) and very gently, fold in cooled chocolate/butter mixture.

Carefully and gently and in thirds, fold in the yolk/chocolate mixture into the egg whites.  Pour into a 9″ cake pan (A springform will work), which has been sprayed on bottom and sides and a piece of wax or parchment paper cut in a 9″ circle to fit the bottom.

Bake at 275 degrees for one hour and 20 minutes (80 minutes).  Cake will crust across top and seem to “fall” away from the crusty top.  When cooled 1/2 hr, take a fine sharp knife or spatula and go around the inside of the cake pan’s edge and invert on cake serving plate. I leave the paper bottom (which is now the top) in place till serving time.  I take a long strip of plastic wrap folded to height of cake’s side and wrap around the outside of the baked cake to keep it from drying out.  This cake freezes well or stores in fridge up to a week in Tupperware pie keeper!

At serving time, remove the paper circle liner and sprinkle cake top with powdered sugar through a tea strainer.  Use a fine thin bladed knife which has been dipped in water to cut the cake, cleaning the blade and redipping it each time you slice the cake.  Dust top with powdered suger.  Serve with a spoonful of Smuckers seedless raspberry jam underneath (stir it well first till it thins a bit) or on top cake slice or drizzle with chocolate sauce.  Or cook 1 cup frozen or fresh raspberries with 1/2 cup sugar till berries break down and run through a sieve to remove seeds. Garnish with fresh raspberries and a spoon of cool whip or real whipping cream on side. OR on super low setting on micro or over warm water, melt 4oz choc chips with 1/4 cup cream, milk or half and half (I use the fat free half and half myself) for a ganache and drizzle that over the top of the cake which has been set in a puddle of raspberry sauce.  You can also add chocolate curls. The ganache can be thinned more by adding milk/cream a tsp at a time till you get it like you want it.

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