With only five ingredients including the frosting, this chocolate fudge cake is probably the easiest you’ll ever make. And on top of it, it’s naturally gluten free as it contains no flour. But beware, you might not be able to stop at one slice of cake. Or two. Or three.
Chocolate Fudge Cake
Ingredients: serves 8-10
1/2 pound unsweetened chocolate
1/2 pound sweet butter, cubed
8 egg yolks
1 1/4 cups sugar
5 egg whites
Preheat your oven to 350*F and grease a 9-10″ spring-form pan.
In a double boiler, melt your sugar, butter, and chocolate, stirring gently until smooth. In a mixer, beat your egg yolks until they are light and lemon-colored. Add your melted chocolate mixture to the eggs and blend together.
In a separate bowl, beat your egg whites until they form stiff peaks. Add half of the egg whites to the chocolate mixture and stir in until well blended. Then carefully fold in the remaining egg whites.
Pour a little more than 3/4 of your batter in the prepared spring-form pan, setting the rest aside to be used as your frosting.
Bake at 350*F for 1 hour and 15 minutes, or until cake springs back when touched. Cool for 10 minutes and then remove the rim from the pan. When completely cooled, frost the cake with the remaining batter.
And behold, your easy, gluten free, chocolatey, fudgey, heaven. Eat responsibly.