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Favourite Flourless Chocolate Cake

 

Favourite Flourless Chocolate Cake recipe
41

Yield

12

servings

Prep

20

min

Cook

45

min

Ready

2

hrs

 

Ingredients

4 ounces chocolate, bittersweet
null
*
1 teaspoon vanilla extract
1 tablespoon espresso, brewed
*
1 tablespoon brandy
6 tablespoons butter
½ cup sugar
½ cup almonds
ground
3 large eggs
divided

Directions

Preheat the oven to 300℉ (150℃) and butter and 8-inch springform pan.

In a heavy saucepan over low heat, melt chocolate with vanilla and brewed espresso and brandy. Add butter, sugar, and almonds and heat the mixture until the butter has melted. Remove the pan from the heat and cool slightly.

Beat the 3 egg yolks until they are lemon colored and stir them into the chocolate mixture. Whip the 3 egg whites until they are just stiff and fold them into the chocolate mixture.

Turn the batter into the pan and bake the cake in the middle of the oven for 45 minutes.

The cake will have some cracks on top, and a tester inserted into the cake will not come out clean. Let the cake cool completely on a rack and remove the sides of the pan.

Note:

The cake will rise and then fall.

Serving suggestions:

Brush with raspberry jelly; sprinkle with powdered sugar; cover or serve with whipped cream.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 34g (1.2 oz)
Amount per Serving
Calories 12863% of calories from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 68mg 23%
Sodium 58mg 2%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 2%
Sugars g
Protein 5g
Vitamin A 5% Vitamin C 0%
Calcium 2% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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