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Flourless Chocolate Cake

average rating

rate/review

prep time

20 min

total time

3 hr 20 min

makes

12 servings, 1 piece (65 g) each

photo by:

kraft

recipe by: kraft

What You Need

2/3 cup butter, chopped

4 squares (112 g) 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

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.

kraft kitchens tips

How to Make an Easy Ganache

Microwave 2 cups frozen Cool Whip Whipped Topping and 6 squares Baker's Semi-Sweet Chocolate in medium microwaveable bowl on HIGH 1 min.; stir. Microwave 30 sec. to 1 min. or until chocolate is almost melted; stir until chocolate is completely melted and mixture is well blended. Pour over cake.

Size-Wise

A serving of this sweet treat goes a long way on chocolate flavour.

Note

For best results, pour batter into prepared pan, then tap pan lightly on counter to release any air bubbles before baking as directed.