Time: 1 hour 25 minutes
Complexity: easily
Servings: 8 - 10

Step-by-step recipe for gluten-free cake.

This cake is good warm enough, but once it cools, its texture changes completely, becoming very dense.

Ingredients:

• 110 g butter, plus extra for greasing the pan
• 225 g dark chocolate, chopped
• 3/4 cup sugar
• 1/3 cup cocoa powder, plus more for dusting the cake
• 1/4 teaspoon fine salt
• 6 large eggs, separate the whites and yolks
• Whipped cream for serving
• Special equipment: baking pan with removable sides (22 cm)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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dark chocolate, eggs, cocoa

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Preparation:

Step 1
• Preheat oven to 160°C and grease a springform pan.
  
  In a medium saucepan over medium heat, melt the butter and chocolate, stirring frequently, until smooth. Add the sugar, cocoa, and salt and stir until no lumps remain. Remove from heat and let cool for a few minutes.
Step 2
• Meanwhile, beat the egg whites in a large bowl with a mixer on medium-high speed for 2 to 3 minutes until stiff peaks form.
  
  Fold the yolks into the cooled chocolate mixture, then add about a quarter of the whipped whites. Add this lightened mixture to the remaining whipped whites and mix until the batter is almost smooth (there may be some white streaks).
Step 3
• Pour the batter into the prepared pan and bake for 40-45 minutes, until the center is no longer soft. Let cool completely in the pan on a wire rack (the cake will settle slightly). Remove the sides of the pan and dust the cake with cocoa powder. Slice and serve with whipped cream.

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