Recipes : Flourless Chocolate Cake : Food Network

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Flourless Chocolate Cake
Recipe courtesy

Ingredients
1 pound semisweet chocolate, coarsely chopped
1/2 pound (2 sticks) unsalted butter, cut into 1/2-inch cubes, plus 1/2
tablespoon
1/4 cup Kahlua
8 large eggs
1/4 cup sugar
1 teaspoon vanilla
1/2 teaspoon salt
Confectioners' sugar or cocoa powder, for garnish
Fresh raspberries, for garnish

Directions
Preheat oven to 325 degrees F.

Using 1/2 tablespoon butter grease a 9-inch springform pan and line bottom with a
parchment round. Cover pan underneath and along sides with foil and set in a
roasting pan. Bring a medium saucepan of water to boil.

Combine the chocolate, butter, and Kahlua in a metal bowl set over simmering water
or in the top of a double boiler. Melt the mixture, stirring constantly, until
smooth and creamy, about 5 minutes; reserve.

Meanwhile combine eggs, sugar, vanilla, and salt in a large bowl and whisk with an
electric mixer until frothy and almost doubled in volume, about 5 to 10 minutes.
Fold 1/3 of egg mixture into chocolate mixture using a rubber spatula. Repeat this

process 2 more times – until all of egg mixture has been folded into
chocolate mixture.

Pour batter into prepared springform pan and place in the roasting pan. Pour
enough boiling water into the roasting pan to come about halfway up the sides.
Bake until cake has risen slightly and edges are just beginning to set, about 40
to 45 minutes. Remove cake from roasting pan and cool on wire rack to room
temperature. Remove foil, cover, and refrigerate overnight.

Remove cake from refrigerator about 30 minutes before serving. Remove springform
pan sides, invert cake onto a large plate, and peel away parchment paper from
bottom. Reinvert cake on another large plate or serving platter and garnish with
confectioners' sugar or cocoa powder immediately before serving.