Gluten Free Dessert!
For the cake
1 cup unsalted butter, softened
1/4 cup cocoa powder
1/2 tsp sea salt
1/2 cup heavy cream
8 oz bittersweet chocolate
5 large eggs
1 cup organic sugar
1/2 cup sour cream
4 large egg whites
1 cup granulated sugar
1/4 tsp cream of tartar
1 tsp pure vanilla
Flourless Chocolate Cake
Preheat oven to 350 degrees F. Line two muffin tins with liners and dust with cocoa powder.
In a medium saucepan, melt butter with heavy cream over medium low heat. Once melted, add the chocolate (chopped) and stirl until smooth. Take off heat.
In stand mixer, whisk together the eggs, granulated sugar, cocoa powder, and sea salt. Whisk in the chocolate mixture.
Pour batter (will be thin) into liners, 2/3 full and bake for 30 minutes or until toothpick comes out clean. Cool.
Place the egg whites, sugar and cream of tartar in a heat proof bowl.
Set bowl over a double broiler and whisk constantly until sugar is dissolves, 3 to 4 minutes.
Transfer to stand mixer with whisk attachment. Start slow and increase speed slowly until stiff, glossy peaks form, about 6 minutes. Add vanilla and fold in.
Pipe onto cooled cupcakes.
*Optional - toast with kitchen torch for extra flare