Gluten Free Chocolate Chiffon Cake

Two Ingredient Chocolate Chiffon-Style Cake

Ingredients:

• 3 eggs

• 6 oz chocolate, milk or dark

Directions:

Preheat oven to 338F.

Lightly oil or butter the parchment paper to line the bottom of a 6 inch cake pan. Create an additional wall of overlapping parchment paper to increase the depth of the cake pan.

Separate the eggs and place the whites in your mixing bowl.

Melt the chocolate in a double boiler. Continue to stir until it is cooled and whisk in egg yolks.

Whip the egg whites in the electric mixer until stiff, non-glossy peaks form.Add a third of the meringue into the batter with a whisk, then using a spatula fold in the remaining meringue one half at a time.

Pour the batter into the pan and drop pan lightly on counter to raise the air bubbles. Bake at 338F for  30 - 40 minutes.

Let cool for an hour before removing from pan, remove side parchment, then invert on a plate. May be served top side up or bottom side up, depending on which look you prefer. Best served chilled. Garnish with fresh fruit and herbs, powder sugar and shaved chocolate, Italian meringue or whipped cream.

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Jennifer Thornton
Owner & Educator, Buttercream & Olive Oil