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Flourless Chocolate Mocha Cake


Flourless Chocolate Mocha Cake recipe













Trans-fat Free, High Fiber


1 pound chocolate, bittersweet
chopped, melted, plus 3 ounces melted, for garnish
2 each butter, unsalted
6 large eggs
2 tablespoons coffee beans, whole
espresso, finely ground
2 cups pecan halves
2 cups heavy whipping cream
½ cup powdered sugar
1 teaspoon vanilla extract


Preheat oven to 425.

Line a 9 inch round cake pan with parchment paper.

Mix together chocolate and butter in top of double boiler over simmering water and stir often until melted.

Remove from heat.

Place eggs in mixing bowl over warm tap water until lukewarm.

Beat eggs with electric mixer until light color and tripled in volume - about 3 minutes at medium speed and then on high 5 minutes.

Add half the beaten eggs and ground espresso beans to chocolate mixture.

Fold in.

Then, add remaining eggs and gently fold in just until streaks remain.

Do not overmix.

Pour into cake pan and place in large pan with boiling water coming up sides of cake pan about halfway.

Bake 5 minutes.

Cover cake pan with foil and bake another 10 minutes.

Set aside to cool on rack 45 minutes.

Chill 6 hours or overnight.

To remove cake from pan, place cake pan in 350℉ (180℃) F oven for a minute or two.

Remove and run a sharp knife around inside edge to loosen.

Invert onto a platter.

Beat whipping cream with powdered sugar and vanilla until peaks form.

Pile on top of chocolate cake and spread out to edges.

Chill 10 minutes to set.

Arrange toasted pecan halves on top of cream to form a circle.

Drizzle melted chocolate over center in zig-zag, free-form pattern.

Chill until serving time.


* not incl. in nutrient facts

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How much butter in this recipe? It does not specify...

over 6 years ago

Nutrition Facts

Serving Size 378g (13.3 oz)
Amount per Serving
Calories 149975% of calories from fat
 % Daily Value *
Total Fat 125g 192%
Saturated Fat 53g 266%
Trans Fat 0g
Cholesterol 480mg 160%
Sodium 163mg 7%
Total Carbohydrate 33g 33%
Dietary Fiber 12g 48%
Sugars g
Protein 43g
Vitamin A 43% Vitamin C 2%
Calcium 19% Iron 35%
* based on a 2,000 calorie diet How is this calculated?


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