Traditional recipes

Flourless Chocolate Cake with Coffee Liqueur

Flourless Chocolate Cake with Coffee Liqueur

Ingredients

  • 1 pound semisweet chocolate, chopped
  • 1 cup (2 sticks) unsalted butter
  • 1 teaspoon vanilla extract
  • 7 large eggs, room temperature

Recipe Preparation

  • Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Line bottom of pan with parchment paper. Stir chocolate, butter, coffee liqueur, and vanilla in heavy large saucepan over low heat until melted and smooth. Cool to lukewarm.

  • Using electric mixer, beat eggs and 1 cup sugar in large bowl until thick and pale, and slowly dissolving ribbon forms when beaters are lifted, about 6 minutes. Fold 1/3 of egg mixture into lukewarm chocolate mixture. Fold remaining egg mixture into chocolate mixture.

  • Place prepared pan on baking sheet. Transfer batter to prepared pan. Bake until tester inserted into center comes out with moist crumbs attached, about 55 minutes. Cool 5 minutes. Gently press down edges of cake. Cool completely in pan. DO AHEADCake can be prepared up to 1 day ahead. Cover with plastic wrap and refrigerate. Let stand at room temperature 1 hour before continuing.

  • Run knife around pan sides to loosen cake. Remove sides of pan; transfer cake to platter. Remove parchment paper. Sprinkle cake with powdered sugar and serve.

Recipe by Caf Mundo San Jos Costa RicaReviews Section


Watch the video: Flourless Chocolate Cake Gluten Free. 4 ingredients recipe (June 2021).