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    You are in: Home / Recipes / Flourless Dark Chocolate Cake Recipe
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    Flourless Dark Chocolate Cake

    Flourless Dark Chocolate Cake. Photo by GaylaJ

    1/1 Photo of Flourless Dark Chocolate Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    20 mins

    55 mins

    Chef #302958's Note:

    This cake is a classic - definitely my favourite chocolate cake recipe ever. It's beautifully rich thanks to the espresso coffee and shot of brandy, but light and fluffy by virtue of the egg whites. A perfect balance!

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    Serves: 12



    Units: US | Metric


    1. 1
      Preheat oven to 180C, and grease and line a <24cm cake tin.
    2. 2
      Separate the eggs. Beat the whites until stiff peaks form. In another bowl, lightly beat the yolks.
    3. 3
      Gently melt butter and chocolate in a double boiler.
    4. 4
      Combine melted chocolate mix in a bowl with sugar, coffee, and brandy or rum.
    5. 5
      Add almond meal and mix well.
    6. 6
      Add egg yolks a little at a time.
    7. 7
      Gently fold in egg whites (you might have to beat them a bit first to restore the stiff peaks).
    8. 8
      Pour mixture into cake tin and bake for 45 minutes. The cake will puff up while it's in the oven and settle while it cools. After 10 minutes of cooling, dust the top with cocoa or icing sugar.

    Ratings & Reviews:

    • on August 07, 2007


      A very nice chocolate cake. The rum and coffee are a nice addition, will definitely make again. Thank you for sharing.

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    • on June 08, 2007


      This was simply DELICIOUS !!! Everyone raved about how moist it was & lovely it tasted. I used a Chocolate Rum Liquier I had on hand and finely ground coffee beans - it just gave this cake a great flavour. DH (whose is gluten intolerance) and other family & friends loved it and couldn't believe there was no flour. It was easy to make and great instructions. Thanks Miss Olivia for a new family favourite !!

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    • on November 20, 2006


      Excellent cake--very rich, with wonderful chocolate flavor. I loved the hint of brandy and, of course, the espresso. I melted the butter and chocolate in the microwave and waited to beat the egg whites until I was ready to add them. I lined the bottom of a springform pan with parchment paper, which made serving an easier task. The top of the cake did crack while cooling, though, and cracked even more while being cut, with large parts separating from the rest of the cake and falling off. This made for a less attractive presentation, but I just replaced the parts as best I could, covered the top with powdered sugar and tossed on a sprig of chocolate mint. :) With flavor like this, I don't think you'll hear anyone complaining about a few cracks. :) Thanks for sharing the recipe!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Flourless Dark Chocolate Cake

    Serving Size: 1 (75 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 311.0
    Calories from Fat 232
    Total Fat 25.8 g
    Saturated Fat 13.3 g
    Cholesterol 104.3 mg
    Sodium 35.8 mg
    Total Carbohydrate 19.9 g
    Dietary Fiber 4.0 g
    Sugars 13.0 g
    Protein 6.8 g

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