Try this Flourless Chocolate Cake recipe, or contribute your own.
Suggest a better descriptionAdjust oven rack to lower-middle position and heat oven to 325 degrees. Grease 9-inch springform pan, then line bottom with parchment paper. Wrap outside of pan with two 180inch square pieces heavy-duty aluminum foil. Lay dish towel in bottom of roasting pan and place wrapped cake pan on towel. Bring kettle of water to boil.
Microwave chocolate, butter, and coffee in large bowl at 50%, stirring often, until melted, 1 to 3 minutes; set aside to cool slightly.
Using stand mixer fitted with whisk, whip eggs on medium-low speed until frothy, about 1 minute. Increase speed to high and whip until eggs are very thick and pale yellow, 5 to 10 minutes. Gently fold one-third of whipped eggs into chocolate mixture with rubber spatula until few streaks remain. Repeat twice more with remaining whipped eggs and continue to fold batter until no streaks remain.
Scrape batter into prepared pan and smooth top. Set roasting pan on oven rack and pour boiling water into roasting pan until it reaches about halfway up sides of springform pan. Bake cake until edges are just beginning to set, a thin crust has formed over top, and cake registers 140 degrees about 1 inch from edge, 18 to 20 minutes. (Do not overbake.)
Let cake cool in roasting pan for 45 minutes, then transfer to wire rack and let cool until barely warm. 2 1/2 to 3 hours, running knife around edge of cake every hour or so. Wrap pan tightly in plastic wrap and refrigerate until set, at least 12 hours and up to 2 days.
About 30 minutes before serving, run knife around edge of cake and remove sides of pan. Carefully slide cake, still on parchment, onto serving platter. Before serving, dust with confectioners' sugar and garnish with raspberries.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (249g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 568 | ||
Calories from Fat: 391 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 43.4g | 58 % | |
Saturated Fat 21.6g | 108 % | |
Monounsaturated Fat 14.1g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 745.7mg | 229 % | |
Sodium 239.9mg | 8 % | |
Potassium 399.6mg | 11 % | |
Total Carbohydrate 27.8g | 8 % | |
Dietary Fiber 3.6g | 14 % | |
Sugars, other 24.3g | ||
Protein 23g | 33 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 568
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