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!”
Intoxicating Flourless Chocolate Cake is a luxurious treat designed to captivate your senses. Using NESTLÉ® TOLL HOUSE® semi-sweet chocolate morsels and rich baking cocoa, this cake is an experience in chocolate perfection. The subtle touch of NESCAFÉ TASTER'S CHOICE House Blend coffee granules introduces a delicate depth of flavor, making each bite more enjoyable. Embraced by a moist, tender texture, this cake symbolizes pure indulgence.
Perfect for a romantic Valentine’s Day celebration or any special occasion where you want to express your affection, this cake is both easy and rewarding to make. An optional topping of sweetened whipped cream adds a light, airy contrast to the dense chocolate goodness. Allow this exquisite creation to say “I Love You” in the most delicious way.
Ingredients
Key Products
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Directions
Step 1
Preheat oven to 325° F. Grease bottom of 9-inch springform pan. Line bottom with parchment or wax paper. Grease paper.
Step 2
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.
Step 3
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.
Step 4
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.)
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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- ●
- ●
- ●
- ●
- ●
- ●
- ●
- ●
Make It
Step 1
Preheat oven to 325° F. Grease bottom of 9-inch springform pan. Line bottom with parchment or wax paper. Grease paper.
Step 2
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.
Step 3
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.
Step 4
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.)
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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