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

READY IN: 1hr 10mins
Recipe by andypandy

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

Top Review by Gerry

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.

Ingredients Nutrition


  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.

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