5 INGREDIENTS • 10 STEPS • 1HR 45MINS

Flourless Chocolate Cake

Name: Flourless Chocolate Cake
Total time: PT6300.0S
Yield: 4
Ingredients: 1/2 cup illy Espresso Medium Roast Ground Coffee; 0.5 pound Dark Chocolate; 0.5 pound Butter; 3.5 ounce Brown Sugar; 4 Egg

Recipe

3.3

3 ratings

This gluten-free chocolate cake comes out of the oven it is quite wobbly and you get the impression that it hasn’t set at all. It needs to rest, chill and set overnight in the fridge to get its unique texture.

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Simple. Tasty. Good.

Hi, I'm June and I love food! I want to share that love and my most favorite home recipes with all of you.

http://www.junedarville.com/

This gluten-free chocolate cake comes out of the oven it is quite wobbly and you get the impression that it hasn’t set at all. It needs to rest, chill and set overnight in the fridge to get its unique texture.

1HR 45MINS

Total Time

$3.53

Cost Per Serving

Ingredients

Servings

4

us / metric

1/2 cup

Freshly Brewed illy® Espresso Classico

or Milk or Water

1 cup

Dark Chocolate

8 oz

Butter

1/2 cup

Brown Sugar

4

Eggs

Nutrition Per Serving

VIEW ALL

Calories

904

Fat

72.4 g

Protein

11.1 g

Carbs

54.4 g

Love This Recipe?

Add to plan

Flourless Chocolate Cake

Save

Simple. Tasty. Good.

Hi, I'm June and I love food! I want to share that love and my most favorite home recipes with all of you.

http://www.junedarville.com/

Cooking InstructionsHide images

step 1

Preheat the oven to 350 degrees F (180 degrees C).

step 2

Bring a small pan of water to a boil over medium heat. Put a larger glass bowl on top. Break up the Dark Chocolate (1 cup) into smaller pieces. Chop up the Butter (8 oz). Add both chocolate and butter to the glass bowl and let them melt over the boiling water.

step 3

Stir well until you get a glossy chocolate mix. Pour in the illy® Espresso Classico (1/2 cup) and the Brown Sugar (1/2 cup).

step 4

Mix well again and take the glass bowl off the heat. Let it cool down for 5 minutes.

step 5

Crack the Eggs (4) and add them to the chocolate mixture.

step 6

Stir firmly until you get a silky but airy batte. Line a 6-inch (15 cm) diameter cake springform with baking paper. Pour in the chocolate batter.

step 7

Put the springform in another larger tray and fill it with water.

step 8

Put the tray in a preheated oven at 350 degrees F (180 degrees C) for 40 minutes.

step 9

Turn off the heat in the end but leave the cake in the hot oven for another 20 minutes. Remove it and let the cake cool down fully in the springform.

step 10

Chill the cake in the fridge overnight to set. Take it out of the springform. Carefully peel away the baking paper. Cut the cake into wedges and serve. Enjoy!