Melitta Mocha Fudge Cake 1996 (Canadian) Flourless, Gluten Fre

Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

I had this at a hardware show in Toronto in 1996..Very rich....this is flourless, and gluten free

Ingredients Nutrition

Directions

  1. In a large saucepan add sugar, chocolate, coffee and butter.
  2. Stirring constantly, heat until melted and dissolved.
  3. Remove from stove and place in a large mixer bowl.
  4. Whisk the eggs.
  5. Slowly very slowly, add the eggs into the warm chocolate mixture.
  6. Beat on low speed until Just blended.
  7. Pour into a foil buttered lined 9 inch spring form pan.
  8. Bake 1 hour at 350 degrees, or just until ALMOST SET.
  9. Remove to a cooling rack.
  10. Cool thoroughly.
  11. Then place into the refrigerator.
  12. Slice next day, garnishing with whipped cream.

Reviews

(1)
Most Helpful

Your recipes bring on rave reviews at my house. I used semi sweet chocolate and a cup of my favorite brewed coffee. I managed to get the "to until almost set" just right. Luckily I had a little sample before serving or I would not be able to attest to it's wonderful taste. It was like gone! Thank you Andy Pandy for a recipe I'll be using for those special occasion desserts.

Gerry April 15, 2005

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