Intoxicating Flourless Chocolate Cake

Level: Intermediate
Prep Time: 20 min
Cook Time: 40 min
Cooling Time: 4 hrs
Yields: 12 servings

Description

More intoxicating than Cupid's arrow, this decadent recipe for Flourless Chocolate Cake is sure to inspire passion on Valentine's Day and beyond. Enticingly moist, this elegant cake features indulgent semi-sweet chocolate morsels, cocoa and a hint of coffee. Topped with a dollop of heavenly whipped cream, this irresistible cake declares "I Love You!"

Ingredients

  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 1 cup (2 sticks) unsalted butter, cut into pieces
  • 1/4 cup water
  • 1/2 teaspoon NESCAFÉ TASTER'S CHOICE House Blend 100% Pure Instant Coffee Granules
  • 1/2 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
  • 1/3 cup granulated sugar
  • 8 large eggs
  • Powdered sugar
  • Sweetened whipped cream (optional)

Directions

PREHEAT oven to 325° F. Grease bottom of 9-inch springform pan. Line bottom with parchment or wax paper. Grease paper.

PLACE morsels, butter, water and coffee granules in medium, heavy-duty saucepan. Heat over medium-low heat, stirring frequently, until melted and smooth. Stir in cocoa and granulated sugar until smooth. Remove from heat.

BEAT eggs in large mixer bowl for 5 minutes or until the volume doubles. Fold 1/3 of beaten eggs into chocolate mixture. Fold in remaining beaten eggs 1/3 at a time until thoroughly incorporated. Scrape batter into prepared pan.

BAKE for 35 to 37 minutes or until cake has risen (center will still move and appear underbaked) and edges start to get firm and shiny. Cool completely in pan on wire rack (center will sink slightly). Cover cake; refrigerate for 4 hours or overnight. (Cake can be prepared up to 4 days in advance.)

TO SERVE: About 30 minutes before serving, remove side of pan by first running knife around edge of cake. Invert cake on sheet of parchment paper, peel off parchment pan liner and turn the cake right-side up on serving platter. Dust with powdered sugar. Serve with dollop of sweetened whipped cream.

Is there such thing as too much chocolate?

by J. Jenn , Mansfield, TX on Feb. 2012

My husband’s absolute favorite dessert is flourless chocolate cake. This was my first time to make it and he loved it. I topped it with ganache, German chocolate marshmallows, and toasted coconut. Then I added a dollop of homemade whipped cream when I served it. It was so rich I needed the whipped cream to cut some of the chocolate. I will be holding onto this recipe.

devilishly good

by M. Margery , Buffalo, NY on Sep. 2008

I made this cake twice in less than a month and both times it was greeted with oooo's and ah's. It was wonderfully easy to make and tastes like a million bucks. On top of that, the little bit of leftover cake was easy to freeze for a nice surprise treat later on.

for dark chocoholics!!!

by T. Tammy , LOYAL, WI on Mar. 2008

I made this and found it very easy to do. Followed the recipe exactly. IT turned out great. I love dark chocolate (72% kind straight up) and this is very rich and chocolaty, kind of like a mouse or pudding. I really enjoyed. My husband did too

Flourless Chocolate Cake

by F. Fran , Mount Vernon, TX on Dec. 2007

This was an incredible dessert. It is much like a torte...so rich, dense and just plain fantastic. It brought rave reviews from my dinner guests. I found the cake to be very EASY! Please try this....you will feel like a professional baker.

Gluten free chocolate cake

by d. debbie , pottsville, PA on Nov. 2007

This is an excellent gluten-alternative chocolate cake! It is relatively simple to make and a hit with the children. I have a family member who requires a gluten free diet and we have yet to "like" a gluten-free cake, let alone love it! Thank you for an awesome flourless cake!! I used a cream cheese icing. Enjoy!!

A diabetics dream come tue

by D. Darlene , BENTLEYVILLE, PA on May. 2007

I made this cake for my brother-in-law's birthday. He is diabetic and never gets to eat goodies even on his own special day. When I found this recipe I thought "it will have to do". I replaced sugar with Splenda and cut 16 servings instead of 12 and at like 2 carbs per serving with the sugar-free ice cream it was a diabetic's dream come true! Better than regular birthday cake!! Now I have to find away to make other flavores besides choclate! This cake is wonderful!!

Great cake

by L. Linda , FORT MYERS, FL on May. 2007

The cake was super but it was very, very rich. There is too much cake for just 2-4 people. You need to serve this to a larger group. Cake will last at least 2 days in the refrigerator before it loses it's "appeal". The recipe is easy to follow. Easy to make.

My son's favorite cake

by V. Victoria , DEFIANCE, OH on Apr. 2007

This made a wonderful, high protien, low carb, very chocolatey cake. My children love this cake! The high protien and butter content means the sugar takes longer to enter the bloodstream, avoiding the high sugar 'rush' associated with many decadent desserts.

Flourless Chocolate Cake

by E. Esther , FONTANA, CA on Feb. 2007

I made this recipe last year for Passover. (since it didn't have flour) It was a hit with everyone. Best Passover cake ever. Thank You

TOO RICH FOR ANYONE NOT A CHOCOHOLIC!

by V. VICKI , EDINBURGH, IN on Jan. 2007

AFTER FINDING THIS RECIPE, I MADE THIS THAT DAY. IT IS THE RICHEST CAKE I'VE EVER TASTED. IT WAS A LITTLE PRICEY TO MAKE, BUT YOU GOT 20 SERVING OUT OF IT! JUST WHAT I NEEDED TO SERVE TO MY CLUB. A TRUE CHOCOHOLIC LIKE MYSELF WAS SATISFIED IMMENSELY! LOVE IT, LOVE IT, LOVE IT!