Searching for a gluten-free dessert recipe? Give our Flourless Chocolate Cake a try - it's easy, delicious and doesn’t skimp on flavour. This chocolate cake recipe is a keeper!
What do I need ?
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2/3 cup butter, chopped
4 oz. Baker's Semi-Sweet Chocolate, chopped
1 cup granulated sugar, divided
1 tsp. Maxwell House Instant Coffee Original Roast, dissolved in 2 Tbsp. hot water
3 eggs, separated
2 cups ground almonds
1 Tbsp. icing sugar
1 cup fresh raspberries
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How do I make it ?
Heat oven to 325ºF.
Microwave butter, chocolate, 3/4 cup granulated sugar and coffee in microwaveable bowl on MEDIUM 2 to 2-1/2 min. or until butter is melted and chocolate is almost melted. Stir until chocolate is completely melted.
Beat egg yolks. Add to chocolate mixture with nuts; mix well. Beat egg whites in small bowl with mixer on high speed until foamy. Gradually beat in remaining granulated sugar until stiff peaks form. Gently stir into chocolate mixture just until blended. Spoon into parchment-lined 9-inch springform pan.
Bake 1 hour or until toothpick inserted in centre comes out clean. Cool 2 hours. Sprinkle with icing sugar and top with berries just before serving.
A serving of this sweet treat goes a long way on chocolate flavour.
For best results, pour batter into prepared pan, then tap pan lightly on counter to release any air bubbles before baking as directed.
Calories From Fat
% Daily Value
Fat 22 g
Saturated fat 9 g
Cholesterol 75 mg
Sodium 90 mg
Carbohydrate 28 g
Fibre 3 g
Sugars 23 g
Protein 6 g
12 servings, 1 piece (65 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.