Enticingly moist, this elegant cake featuresindulgent semi-sweet chocolate morsels, cocoa and a hint of coffee.Topped with a dollop of heavenly whipped cream, this cake isirresistible.
Recipe: Flourless ChocolateCake
2 cups (12 ounce package) NESTL ®TOLL HOUSE® Semi-Sweet Chocolate Morsels
Preheat oven to 325°F (160°C).Grease bottom of 9-inch springform pan. Line bottom with parchmentor wax paper. Grease paper.
Place morsels, butter, water and coffeegranules in medium, heavy-duty saucepan. Heat over medium-lowheat, stirring frequently, until melted and smooth. Stir in cocoaand granulated sugar until smooth. Remove from heat.
Beat eggs in large mixer bowl for 5 minutesor until the volume doubles. Fold 1/3 of beaten eggs into chocolatemixture. Fold in remaining beaten eggs 1/3 at a time until thoroughlyincorporated. Scrape batter into prepared pan.
Bake for 35 to 37 minutes or until cakehas risen (center will still move and appear underbaked) andedges start to get firm and shiny. Cool completely in pan onwire rack (center will sink slightly). Cover cake; refrigeratefor 4 hours or overnight. (Cake can be prepared up to 4 daysin advance.)
To Serve: About 30 minutes before serving,remove side of pan by first running knife around edge of cake.Invert cake on sheet of parchment paper, peel off parchment panliner and turn the cake right-side up on serving platter. Dustwith powdered sugar. Serve with dollop of sweetened whipped cream.
1 cup (2 sticks) unsalted butter, cut into pieces
1/4 cup water
1/2 teaspoon NESCAF TASTER’S CHOICE 100% Pure InstantCoffee Granules
1/2 cup NESTL ® TOLL HOUSE® Baking Cocoa
1/3 cup granulated sugar
8 large eggs
Sweetened whipped cream (optional)
Makes 18 servings.
Recipe and photograph are the propertyof Nestl ® and Meals.com, used with permission.
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