Author Notes
A 5-ingredient cake recipe that I received from my mom and have always loved this cake. It has the consistency of a mousse, but is really a cake. I think it is halfway between a soufflé and a cake. It has an airy texture and rich chocolate flavor without being too sweet…. so delicious! You could use a cup for cup flour to make this cake gluten-free. —Virginie Degryse
Ingredients
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1 cup
chopped semi-sweet chocolate
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2/3 cup
coconut sugar
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2
stick butter
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3 1/2 tablespoons
flour
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8
eggs
Directions
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Preheat oven 350F.
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Melt the chocolate and butter together and let cool at room temperature.
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Separate the eggs and beat the yolks with the sugar until it turns light yellow.
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Beat the egg whites until soft peaks.
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Gently fold the egg whites into the chocolate.
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When combined add the yolks and finally add the sifted flour.
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Put in a greased round cake pan and bake for 20-25 minutes, it should still be soft in the middle, which means your knife should not come out too clean... I like it best when it is a bit gooey.
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