This creamy brownie-style treat is dense and rich, bursting with intense chocolate flavor.
Since it has no flour, this French cake is 100% gluten free--but still plenty indulgent.
We’re not sticklers about pans and baking tools. If you don’t have an 8-inch round, don’t worry! You can use a loaf pan, 9-inch pan, or bundt pan. Whatever you choose, be sure to butter the pan generously and monitor your baking time as it will change depending on the pan you use.
BAKING TOOL HACKS:
Back in the day all recipes were done by hand, so it’s fine if you don’t have an electric mixer. (We’re big fans of wooden spoons and whisks.) It will take a bit more time, but you get a nice arm workout!
To sift confectioner's sugar, you can use a wire tea strainer. Or poke a few holes in the plastic bag it came in and lightly shake over your cake.
You’ve got some beautiful ingredients! Once you’ve unpacked your kit, position a rack in the center of the oven and preheat to 350°F. Butter an 8-inch pan with 1 tablespoon or less of butter provided. Separate the egg yolks and whites into 2 small bowls. In a medium bowl, whisk cocoa and sugar together.
Cut the butter into 1-inch cubes. Combine the butter and chocolate in a large heatproof (Pyrex® or porcelain) bowl. Microwave for 1 to 2 minutes until melted by doing so in 30-second increments. Stir chocolate mixture smooth, releasing any heat. Be careful not to burn the chocolate!
In a large bowl with an electric mixer, combine egg whites and salt. Beat the whites on high until soft peaks form. Add the sugar mixture, egg yolks, vanilla, and a quarter of the beaten whites to the chocolate mixture. Stir with a whisk until smooth. With a spatula, gently fold in the remaining whites until blended.
Pour the batter into the prepared pan. Bake the cake for 30 to 35 minutes, until a toothpick inserted in the center of the cake comes out clean. Remove the cake from the oven and allow to cool completely on a wire rack. The cake will rise in the oven and collapse slightly as it cools.
To unmold, run a knife around the sides of the pan. Place a plate (face down) over the cake in the pan, and gently invert. Remove the pan by gently tapping the bottom. Repeat inversion with a serving plate so that your cake is upright.
Garnish your cake by sifting confectioner’s sugar over it, and decorating with strawberries. To distribute sugar evenly, hold the sugar a few inches above the cake and tap a sieve gently.