Bittersweet Flourless Chocolate Cake
Our gluten-free Flourless Chocolate Cake is a moist, delicious delight. Coffee is added to this weightless cake to add warmth and depth to the chocolatey flavors.
Save as PDFIngredients
Servings: 12-14 pieces
- 1 lb. butter, unsalted
- 1 lb. bittersweet Chocolate
- 8 ounce coffee - freshly brewed coffee
- 8 extra large eggs
- 215 g Florida Crystals® Organic Raw Cane Sugar
- 1 tablespoon vanilla
Instructions
Step 1: Preheat oven to 350°F. Spray springform with non-stick spray
Step 2: In a heavy saucepan, heat butter, chocolate, and coffee over low heat.
Step 3: When chocolate is almost melted, turn off heat and gently stir until it’s all smooth. Set aside to cool.
Step 4: In a bowl, whisk together eggs, sugar and vanilla.
Step 5: When chocolate is cool to the touch, whisk egg mixture into chocolate until combined.
Step 6: Pour mixture into springform.
Step 7: Bake for 50 minutes. It will puff up. The sides will be firm and center wet.
Step 8: Turn the pan and bake for 10 minutes more. Cool on wire rack until it reaches room temperature.
Step 9: Remove sides of the pan, and cover with plastic wrap.
Step 10: Refrigerate overnight. Let stand 45 minutes before serving.
