We made this the other day for a friend who has a gluten allergy expecting it to be just OK, but we all thought it was fabulous and went back for seconds. It got together very easily as well. I used half bittersweet chocolate chips and half semisweet chocolate chips because that is what I had and it was great. Enjoy!
INGREDIENTS
Serves 8.
6 tablespoons unsalted butter (I always use salted and can't tell the difference), plus more for pan
1 1/2 cups semisweet chocolate chips (or 8 ounces chopped bittersweet chocolate)
6 large egg yolks
6 large egg whites
1/2 cup granulated sugar
Confectioners' sugar, for dusting
DIRECTIONS
Preheat oven to 275 degrees; with rack in center. Butter a 9-inch springform pan. Place butter and chocolate in a large bowl. Microwave in 30-second increments, stirring each time, until melted; cool slightly. Whisk in yolks.
In another bowl, beat egg whites to soft peaks. Gradually add sugar; beat until stiff and glossy. Whisk 1/4 of whites into chocolate mixture; gently fold mixture into remaining whites.
Pour into prepared pan; smooth top. Bake until cake pulls away from sides of pan and is just set in center, 45 to 50 minutes. Cool completely on a wire rack. Serve dusted with confectioners' sugar.
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