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Flourless Chocolate Cake with Coffee Liqueur  

Serve with whipped cream or coffee ice cream.

Cal: 453 Fat: 31g Carbs: 42g Protein: 5g Fiber: 2g
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Original recipe serves 12
½ 2x 3x Reset


Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 12)

  • 1/4 cup coffee liqueur
  • 1 pound chocolate ; semisweet, chopped
  • 1 cup butter
  • confectioner's sugar
  • 1 teaspoon vanilla extract
  • 7 large egg(s)
  • 1 cup sugar
  • In My Kitchen

  • Directions

    Preheat oven to 350F (175C). Grease a 9-inch-diameter springform pan with 2 3/4-inch-high sides. Line bottom of the pan with parchment paper. Stir coffee liqueur, butter, vanilla and chocolate in a heavy saucepan over low heat until smooth and melted. Cool to lukewarm. Beat eggs and 1 cup sugar in large bowl with an electric mixer until pale and thick, and slowly dissolving ribbon forms when beaters are lifted, for about 6 minutes. Fold 1/3 of the egg mixture into lukewarm chocolate mixture. Fold remaining egg mixture into chocolate mixture.

    Place the prepared pan on a baking sheet. Transfer batter to the pan. Bake until a toothpick inserted into center comes out with moist with crumbs attached, or about 55 minutes. Cool for 5 minutes. Gently press down edges of cake. Cool completely in pan. (Cake can be prepared up to 1 day ahead. Cover with plastic wrap and refrigerate. Let stand at room temperature 1 hour before continuing.)

    Run a knife around the pan sides to loosen cake. Remove the sides of pan and transfer to a platter. Remove the parchment paper. Dust cake with confectioner's sugar and serve.

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