Flourless Chocolate Cake
Enticingly moist, this decadent Flourless Chocolate Cake features rich dark chocolate, a hint of coffee and a dollop of heavenly whipped cream.
- 2 bars (8 oz.) NESTLÉ® TOLL HOUSE® Dark Chocolate Baking Bar
- 1 cup (2 sticks) unsalted butter, cut into pieces
- 1/4 cup water
- 1/2 teaspoon NESCAFÉ TASTER'S CHOICE House Blend 100% Pure Instant Coffee Granules
- 1/3 cup granulated sugar
- 8 large eggs
- Powdered sugar
- Sweetened whipped cream (optional)
Directions, Reviews, Nutrition
PLACE chocolate, butter, water and coffee granules in medium, heavy-duty saucepan. Heat over medium-low heat, stirring frequently, until melted and smooth. Stir in granulated sugar until smooth. Remove from heat.
BEAT eggs in large mixer bowl for 5 minutes or until the volume doubles. Fold one-third of beaten eggs into chocolate mixture. Fold in remaining beaten eggs one-third at a time until thoroughly incorporated. Pour batter into prepared pan.
BAKE for 33 to 35 minutes or until cake has risen (center will still move and appear underbaked) and edges start to get firm and shiny. Cool completely in pan on wire rack (center will sink slightly). Cover cake; refrigerate for 4 hours or overnight. (Cake can be prepared up to 4 days in advance.)
TO SERVE: About 30 minutes before serving, remove side of pan by first running knife around edge of cake. Invert cake on sheet of parchment paper, peel off parchment pan liner, and turn the cake right-side up on serving platter. Dust with powdered sugar. Serve with dollop of sweetened whipped cream.
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This cake is so delicious. It's almost fudge like in it's consistency. It's so easy to make it's almost fool proof. With so many people with allergies to food products this one is so good for people who are allergic to wheat gluten. I made it for a friend who loves chocolate but can not have wheat flour. It pleases me to be able to offer her something that she loves and it won't make her sick.
I made this cake for a friend who has celiac disease and can't have wheat, oats, barley etc. It is soooo rich and choclatey you don't miss the flour at all. Her son raved how good it was and asked me to make it for his confirmation party. I have made it for other occasions and have gotten raves. Keep 'em coming.
Flourless Chocolate Cake
This is an awesome,easy,yummy recipe that my family and friends can't get enough of. I finally told them where to find this and many more great recipes.
Made this for christmas dessert. Was good even without the coffee granules. I do recommend however that you serve it with a raspberry puree and homemade whipped cream. Just blend raspberries and add sugar or splenda to desired sweetness. For whipped cream I use any heavy whipping cream and add sugar and vanilla extract. Overall a great and easy to make dessert.
Great for Food Allergy Sufferers
Let me first say that I'm allergic to Wheat, barley, rye, soy, corn, & potato. My son is allergic to wheat. So when we offer to bring dessert to a dinner party, we try to find something we can ALL enjoy and love the taste of. That NEVER turns out well until this recipe. We (and our dinner party guests) LOVED it!! It has become our favorite dessert to make! To us, it tastes like a fudge brownie with almost a cheesecake-like texture!! You must try this dessert (hey if you're reading this you're halfway convinced you should). You won't be disappointed.
Serving Size: 1/12 of Recipe
Servings Per Recipe: 12
- Amount Per Serving
- Calories: 310
- Calories from Fat: 230
- Total Fat: 25g (39% of DV)
- Saturated Fat: 15g (75% of DV)
- Cholesterol: 180mg (61% of DV)
- Sodium: 50mg (2% of DV)
- Carbohydrates: 18g (6% of DV)
- Dietary Fiber: 2g (7% of DV)
- Sugars: 15g
- Protein: 6g
- Vitamin A: 15% of DV
- Vitamin C: 0% of DV
- Calcium: 2% of DV
- Iron: 4% of DV
*Percent Daily Values are based on a 2,000 calorie diet.