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

Submitted by andypandy

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

 

• Ready In: 1hr 10mins
• Ingredients: 6
• Yields: 1 9inch spring form

ingredients

• 453.59 g best lindt semisweet chocolate (70 % cocoa butter)
• 453.59 g unsalted butter
• 236.59 ml granulated sugar
• 236.59 ml premium melitta hot brewed coffee
• 8 large eggs
• 118.29 ml whipped cream (to garnish)

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

[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.