Flourless Chocolate Cake
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 396.5
- Total Fat: 28.5 g
- Cholesterol: 94.4 mg
- Sodium: 162.3 mg
- Total Carbs: 39.2 g
- Dietary Fiber: 4.0 g
- Protein: 2.7 g
View full nutritional breakdown of Flourless Chocolate Cake calories by ingredient
Introduction
Gluten Free Gluten FreeNumber of Servings: 12
Ingredients
-
1 c Dark Chocolate - chopped
1/2 c butter
3/4 c Sugar
1 tsp Espresso powder or Instant Coffee
1 good pinch Salt
1 good pinch Cardamom - optional
3 large eggs
1 tsp Vanilla Extract - optional
1/2 c Cocoa powder
1 c Dark Chocolate - chopped
1/2 c Heavy Cream
Directions
Instructions for the cake:
1. Make the base; melt chocolate and butter in a microwave safe dish. Stir until smooth. Transfer the mixture into a large bowl.
2. Fold in sugar, espresso, salt, eggs, and vanilla.
3. Add cocoa powder and stir until combined.
4. Preheat oven to 375F/180C and line an 8-inch (16cm) spring form with butter, covering the bottom with parchment paper.
5. Pour in the mixture and bake for 20 minutes.
6. Cool the cake on a wire rack.
For the frosting
1. Place the chopped chocolate into a bowl.
2. Bring a heavy cream to a simmer. Do not boil.
3. Pour the heavy cream over chocolate and stir until melted.
4. Pour the topping over the cake and smooth the top.
Refrigerate cake for 1 hour before serving.
Serving Size: makes 12 slices
Number of Servings: 12
Recipe submitted by SparkPeople user PJF272.
1. Make the base; melt chocolate and butter in a microwave safe dish. Stir until smooth. Transfer the mixture into a large bowl.
2. Fold in sugar, espresso, salt, eggs, and vanilla.
3. Add cocoa powder and stir until combined.
4. Preheat oven to 375F/180C and line an 8-inch (16cm) spring form with butter, covering the bottom with parchment paper.
5. Pour in the mixture and bake for 20 minutes.
6. Cool the cake on a wire rack.
For the frosting
1. Place the chopped chocolate into a bowl.
2. Bring a heavy cream to a simmer. Do not boil.
3. Pour the heavy cream over chocolate and stir until melted.
4. Pour the topping over the cake and smooth the top.
Refrigerate cake for 1 hour before serving.
Serving Size: makes 12 slices
Number of Servings: 12
Recipe submitted by SparkPeople user PJF272.