This cake, as well as the ice cream, is gluten free.
For a festive touch insert sparklers into the base of the cake and see the sparks fly! Always take precautions with sparklers make sure they are secure before lighting. Don't let the sparks or hot wire burn you.
This cake only requires four ingredients and is chocolatey and decadent. Be sure not to overcook the chocolate and butter mixture. The chocolate should be cooked at a very low heat since chocolate burns easily. If the chocolate burns the texture of the cake will be chunky and not smooth.The first time I made this the eggs didn't incorporate with the chocolate because the egg whites didn't fluff up enough. The egg whites won't rise if there is any moisture or residue in the mixer so it's best to have a clean bowl and attachment. I find it easier to get fluffy whites if the eggs are at room temperature. Add a pinch of cocoa powder to help the egg whites become stiffer and to make it easier to incorporate into the chocolate.
If you're worried about removing the cake from the springform pan heat the outside ring with a hair dryer. The butter will loosen as the outside of the pan is warmed and it will release easily.
It's incredibly rich so Prairie Farms French Vanilla Ice Cream pairs perfectly with the dark chocolate. If the chocolate cake is too bitter for your taste, top with additional caramel sauce. This is also delicious topped with a swirl of Prairie Farms whipped cream.
Prairie Farms Product used in this Recipe: