Intoxicating Flourless Chocolate Cake
More intoxicating than Cupid's arrow, this decadent recipe for Flourless Chocolate Cake is sure to inspire passion on Valentine's Day and beyond. Enticingly moist, this elegant cake features indulgent semi-sweet chocolate morsels, cocoa and a hint of coffee. Topped with a dollop of heavenly whipped cream, this irresistible cake declares "I Love You!"
- 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
- 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
- 1/2 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
- 1/3 cup granulated sugar
- 8 large eggs
- Powdered sugar
- Sweetened whipped cream (optional)
Directions, Reviews, Nutrition
PLACE morsels, butter, water and coffee granules in medium, heavy-duty saucepan. Heat over medium-low heat, stirring frequently, until melted and smooth. Stir in cocoa and granulated sugar until smooth. Remove from heat.
BEAT eggs in large mixer bowl for 5 minutes or until the volume doubles. Fold 1/3 of beaten eggs into chocolate mixture. Fold in remaining beaten eggs 1/3 at a time until thoroughly incorporated. Scrape batter into prepared pan.
BAKE for 35 to 37 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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Is there such thing as too much chocolate?
My husband’s absolute favorite dessert is flourless chocolate cake. This was my first time to make it and he loved it. I topped it with ganache, German chocolate marshmallows, and toasted coconut. Then I added a dollop of homemade whipped cream when I served it. It was so rich I needed the whipped cream to cut some of the chocolate. I will be holding onto this recipe.
I made this cake twice in less than a month and both times it was greeted with oooo's and ah's. It was wonderfully easy to make and tastes like a million bucks. On top of that, the little bit of leftover cake was easy to freeze for a nice surprise treat later on.
for dark chocoholics!!!
I made this and found it very easy to do. Followed the recipe exactly. IT turned out great. I love dark chocolate (72% kind straight up) and this is very rich and chocolaty, kind of like a mouse or pudding. I really enjoyed. My husband did too
Flourless Chocolate Cake
This was an incredible dessert. It is much like a torte...so rich, dense and just plain fantastic. It brought rave reviews from my dinner guests. I found the cake to be very EASY! Please try this....you will feel like a professional baker.
Gluten free chocolate cake
This is an excellent gluten-alternative chocolate cake! It is relatively simple to make and a hit with the children. I have a family member who requires a gluten free diet and we have yet to "like" a gluten-free cake, let alone love it! Thank you for an awesome flourless cake!! I used a cream cheese icing. Enjoy!!
Serving Size: 1/12 of Recipe
Servings Per Recipe: 12
- Amount Per Serving
- Calories: 370
- Calories from Fat: 240
- Total Fat: 27g (41% of DV)
- Saturated Fat: 15g (77% of DV)
- Cholesterol: 180mg (60% of DV)
- Sodium: 150mg (6% of DV)
- Carbohydrates: 27g (9% of DV)
- Dietary Fiber: 2g (9% of DV)
- Sugars: 21g
- Protein: 7g
- 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.