Published on January 25, 2020 by Marc & Mandy
If you’ve got a wheat allergy in your family, it might feel impossible to pull off a cake of any kind. On this episode of The Marc and Mandy Show, Chef Rob Thomas shows Marc how to make a flourless chocolate cake. Keep reading for the step-by-step instructions. 
What you’ll need: 8 large eggs (cold), 1 lb of dark, semisweet, or bittersweet chocolate (coarsely chopped), 16 tablespoons (or 2 sticks) of unsalted butter, powdered sugar (optional)
Step 1: Prep
Preheat your oven and grease or line a pan with wax paper. While you’re doing that, bring a pot of water to a boil.
Step 2: Mix
Next, in a mixer using a whisk attachment, beat your eggs at high speed until the volume doubles for about five minutes. In a separate bowl, melt the chocolate and butter together, then fold in your beaten eggs into the chocolate/butter mixture. TIP Don’t fold in all of your beaten egg mixture at once; fold it in in thirds.
Step 3: Bake
Distribute the batter into your lined or greased pan. Put your cake pan into a larger, oven-safe pan, and carefully pour boiling water into the larger pan, so that the cake pan is halfway submerged. Bake until the cake has risen slightly, then remove from the water bath and let it cool. Cover and refrigerate until cool.
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