Flourless Chocolate Cake

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Makes: 12  servings Prep 15 mins Bake 350°F 30 mins Stand 30 mins


  • 5 large eggs
  • 1 cup  sugar
  • 1/3 cup  Kahlua or coffee-flavored liqueur
  • 1 cup  unsalted butter, softened and cut up (no substitutes)
  • 6 ounces  good-quality bittersweet chocolate, melted
  • 1 teaspoon  vanilla extract
  • Unsweetened whipped cream (optional)
  • Fresh raspberries, for garnish


1. Heat oven to 350 degrees F. Grease a 9-inch springform pan. Line the outside of the pan with foil.

2. Beat eggs and sugar in a large mixer bowl at medium-high speed 8 to 10 minutes, until thick. Reduce speed to medium; beat in liqueur and butter until blended. (Batter will look curdled, which is okay.) Reduce speed to low; beat in chocolate and vanilla until well combined. Pour batter into pan. Bake 30 minutes, just until set.

3. Let stand on a wire rack 30 minutes. Serve warm with whipped cream and raspberries, if desired. Makes 12 servings.

Nutrition Facts

  • Servings Per Recipe 12
  • cal.(kcal)310,
  • Fat, total(g)23,
  • chol.(mg)130,
  • sat. fat(g)13,
  • carb.(g)27,
  • pro.(g)4,
  • sodium(mg)29,
  • Percent Daily Values are based on a 2,000 calorie diet
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