Flourless Chocolate Wave Cake

After making so many desserts with ingredients like apples, kumquats and prunes, I was in desperate need of chocolate. This is exactly why I’ve been strategic about the times I’ll take on recipes like the Flourless Chocolate Wave Cake.

I’ve never seen a cake like this, and I was happy to learn this is a gluten-free option. I’ve only had gluten-free cupcakes before, so I was interested to see what a chocolate option would entail. The ingredients weren’t anything to out of the ordinary; I already had almond flour and just needed to get some semisweet chocolate chips.

I won’t lie, both times for this recipe, as well as the Malted “Forever” Brownies, I just melted the necessary ingredients with the chocolate on a lower heat in a saucepan rather than over a double boiler. I’m sure there’s some scientific reason for the double boiler, but guess what—the chocolate melted down successfully into the right mixture. I unintentionally whisked the yolks and almond flour into that same saucepan mixture, rather than transferring it into another bowl. Again, all worked out for the best.

I’m familiar with meringue cookies, so I did not find the meringue mixture very intimidating. I think the key is you just need to pay constant attention, especially when you can tell you’re getting close to the level of peaks you’re looking for. I am a little confused on why Claire adds in the vanilla after beating the egg whites to the specific peak form. In order to make sure I still had the right consistency afterwards, I beat the mixture a little more after I added the vanilla.

Folding in the meringue was such a satisfying baking moment. Watching the white meringue create swirls with the deep chocolate tones was so beautiful! I generously sprinkled the top of the batter with sugar once it was in the springform pan.

It baked for around 33 minutes, and when I took it out it had this paper-thin layer of chocolate and sugar on top, while the rest was puffy chocolate perfection.

My only regret with this recipe was that I never placed a time lapse camera next to the cake while it was cooling. After about a half hour, that thin layer on top had completely sunken down into the springform pan, with the sugar still visible on top. It was very easy to also take out of the springform pan.

This cake cuts as sharply as it appears in the picture of Dessert Person. Most importantly, it fulfilled my need for decadent chocolate flavor. It’s less airy than traditional cake, but less dense than brownies.

This is one dessert that falls in a fine line between being satisfied with one piece or stuffing my face and not feeling too badly because remember…it’s gluten free! This is the perfect chocolate cake option if you’re looking for a pep in your step, but not wanting to put in all the effort to bake and frost a traditional cake. It’s easy, delicious and pretty all on its own.

Check out Claire's YoutTube video on this marvelous gluten-free cake!

https://www.youtube.com/watch?v=1fCZN27e9Bo