Yes you read the title… flour-less, no flour. It’s a protein shot, granted it is a little on the rich side and some people probably would have fits over what the ingredients are.
Here is the cake unfrosted:
6 whole eggs
20 oz of chocolate chips(bitter-sweet)
1T of vanilla extract
1/2 lb of butter
Yes! That is all there is in this cake. What you do is you first get your eggs to room temperature, fresh eggs are the best of course. Whip them to stiff peaks, and yes it’s possible; it just takes time. While that is whipping melt the chocolate chips and butter together, I have to say this is probably the only thing we use a microwave for. Add the vanilla to the chip/butter mixture and mix it all till that is smooth. Fold the chocolate mixture into the eggs carefully. Then pour into a spring-form pan and bake at 350 degrees (pre-heated) until the surface cracks. Cool thoughly before eating or frosting, it does tend to be crumbly and a tad rich.
This is the cake frosted with real butter creme:
Yes, there is only frosting on the top as we are running out of butter. Silver who is a trained chef and once worked at a resort that served this cake un-frosted at $8 a small slice. You know those kinds of slices, you see them in TV shows when someone goes to a fancy restaurant and their plate for dessert is at least three times the size of the cake.
Please also note there is no ADDED sugar to this either, so it’s fairly safe for a diabetic who is eating properly. But please, do not take my word for it other than the fact that Silver is a diabetic, and he eats this cake.
I hope you all try this cake out it’s heavanly!