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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (227g) Recipe makes 8 servings |
||
| Calories 593 | ||
| Calories from Fat 466 | (78%) | |
| Amount Per Serving | %DV | |
| Total Fat 51.8g | 79% | |
| Saturated Fat 30.9g | 154% | |
| Monounsaturated Fat 14.1g | ||
| Polyunsaturated Fat 2.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 367mg | 122% | |
| Sodium 88mg | 3% | |
| Potassium 108mg | 3% | |
| Total Carbohydrate 25.7g | 8% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 25.7g | ||
| Protein 7.8g | 15% | |
Menus using this recipe:
Bittersweet Flourless Chocolate Cake
By: chia
Apr 19, 2005
after searching for the perfect easy flourless cake i found this one.
SERVES 8
Ingredients
- 1 lb unsalted butter
- 1 lb high quality bittersweet chocolate, chopped
- 1 cup strong brewed coffee
- 8 extra large eggs
- 1 cup sugar
- 1 tablespoon vanilla extract
Directions
1
Preheat the oven to 350 degrees F.2
Butter the sides and bottom of a 10-inch springform pan and set aside.3
In the top of a double boiler, combine the butter, chocolate and coffee and melt slowly, stirring occasionally, until smooth. Remove from the heat and let cool for 5 minutes.4
In a medium mixing bowl, whisk together the eggs, sugar and vanilla until frothy. Whisk the eggs into the melted chocolate until combined. Pour the mixture into the prepared pan. Bake for 1 hour and cool on a wire rack until it reaches room temperature.5
Remove the sides of the pan, cover with plastic wrap and refrigerate overnight, before serving.
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Browse similar recipes by category
- Course > Desserts > Cakes
- Main Ingredient > Chocolate
- Main Ingredient > Eggs/Dairy > Eggs
- Cuisine > North American
- Preparation > Time to Make > < 4 hours
- Occasion > Holiday/Event > Religious > Passover
- Dietary > Kosher
- Dietary > Low in... > Low Sodium
Featured Reviews for This Recipe
From: Manami
On Mar 19, 2007
hi chia, this is "da bombe"! i chose this cake for Passover so we had to try it out! It was wonderful! We used Cuban coffee and it is stronger than Espresso and boy did it pack a wallop! We enjoyed it thoroughly! Some people served themselves seconds and ate it with french vanilla ice cream!!! I was good for once, just had a small bite. Thanks for posting such a luscious recipe, Diane :=)
From: TOOLBELT DIVA
On Apr 25, 2006
Holy Moly, chia. I am sure we can be arrested for this.
I love using specialty pans for special baking. One additional suggestion, chia, and it worked really well. Prior to assembly of the spring form pan I lined the bottom of the pan with baking paper. This facilitated cake removal by gently sliding the baked and cooled cake, from the pan base, onto an equally flat cake plate. (Then the pan can be cleaned and put away, intact, before I lose/misplace one piece or the other.) 
Sprinkled with white icing sugar, it looked good, and was a tremendous hit at my sister's Easter feast.
chia, I am not only glad you finally "found" the perfect, easy flourless cake, but delighted you shared your find with us. Thanks so much for posting this recipe.
From: ~Nimz~
On Oct 8, 2005
This was an awesome cake. Very chocolately and very moist. Very rich. Along side of vanilla ice cream and it doesn't get much better. I got hungry so only had it in the fridg for about 3 hours but it turned out great. Very easy to put together. Thanks
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