Flourless Spicy Chocolate Cake - Dairy Free & Corn Free

Dairy Free Flourless Chocolate Cake, a photo by zombie amelia on Flickr.

For my husband's 42nd birthday, I made a delicious spicy flourless chocolate cake with a chocolate glaze frosting :)

The recipes are adapted from the Joy of Cooking.

Cake:
1 pound Enjoy Life semisweet chocolate chunks (no vanilla/corn alcohol, no milk)
10 tablespoons Spectrum palm oil shortening
5 large egg yolks
5 large egg whites
1/4 cream of tartar
1 tablespoon sugar
1/2 tsp cayenne pepper

Have all ingredients at room temperature. Grease a 9 inch round springform pan and line bottom with wax or parchment paper. Preheat oven to 325 F.

In a large, heatproof bowl, combine the chocolate & shortening. Set the bowl in a large skillet of barely simmering water and stir often until the chocolate and shortening are warm, melted, and smooth. Remove from heat and whisk in the egg yolks and pepper.


In another large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form.

Gradually add sugar, beating on high speed. Beat until the whites are stiff, but not dry (they should have a shiny, glossy look to them and look thick and rich but not choppy).

Use a rubber spatula to fold 1/4 of the egg whites into the chocolate mixture, then fold in the remaining whites. Scrape the batter into the pan and spread evenly. Bake for 40-45 minutes. The top should have a thin crust and the interior will still be gooey.

Set the cake pan on a rack to cool completely, then refrigerate until chilled, or overnight. To unmold, run a thin bladed knife around the interior edge of the cake pan, set a plate on top, and invert. Peel off the paper, and then reinvert the cake onto another plate.

Then, make chocolate glaze and pour over cold cake. refrigerate atleast until set, about one hour.


Chocolate Glaze

3/4 c. soy milk (Westsoy unsweetend is corn-free)
8 oz. Enjoy Life semi-sweet chocolate chips or chunks

Heat soymilk in saucepan until almost boiling (boiling soymilk causes a film to form on top, you don't want that.) Stir in chocolate chips and stir until smooth. Let stand 20 minutes at room temperature, and use.

Just the right amount of spicy!