Cake

Flourless Chocolate Cake

NESTLÉ® TOLL HOUSE®
Flourless Chocolate Cake
Recipe Info - Skill Level
Level
Easy
Recipe Info - Prep Time
Prep 
20 min
Recipe Info - Cook Time
Cook 
40 min
Recipe Info - Serving Size
Servings
12 servings

Enticingly moist, this decadent Flourless Chocolate Cake features rich dark chocolate, a hint of coffee and a dollop of heavenly whipped cream.

The Flourless Chocolate Cake is a scrumptious dessert crafted for chocolate lovers craving a rich and indulgent treat. This easy-to-make cake from NESTLÉ® TOLL HOUSE® flaunts the intense flavors of NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels, ensuring every bite is bursting with deep, velvety chocolate goodness.

Hints of NESCAFÉ TASTER'S CHOICE House Blend 100% Pure Instant Coffee Granules elevate the cake's taste profile, adding subtle coffee undertones that perfectly complement the chocolate. Topped with a light dusting of powdered sugar and optionally adorned with sweetened whipped cream, this gluten-free dessert is guaranteed to satisfy your sweet tooth.

Whether you're celebrating a special occasion or seeking a delightful end to a family meal, the Flourless Chocolate Cake stands out as a perfect choice. Dive into this decadent culinary experience and discover how effortlessly this NESTLÉ® TOLL HOUSE® recipe transforms simple ingredients into a lavish delight.

Ingredients

Make It

Step 1

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

Step 2

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

Step 3

Beat eggs in large mixer bowl for 5 minutes or until the volume doubles. Fold one-third of beaten eggs into chocolate mixture. Fold in remaining beaten eggs one-third at a time until thoroughly incorporated. Pour batter into prepared pan.

Step 4

Bake for 33 to 35 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.)

Step 5

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.

Ingredients

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