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Flourless Chocolate Cake Recipe


Makes: About 16 servings.
Skill Level: None
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Step 1

Preheat oven to 350°F. Prepare the pan by lining the bottom with parchment paper; spray evenly with nonstick cooking spray.

Step 2

Place chopped chocolate in large bowl. In medium saucepan, bring butter, sugar, instant coffee and water to a boil, stirring to dissolve the sugar. Pour hot mixture over chopped chocolate. Let stand 30 seconds; whisk until smooth. Cool slightly. Whisk in eggs. Pour batter into prepared pan.

Step 3

Bake 45-50 minutes or until a toothpick inserted in center of cake comes out clean. Remove pan from oven; cool for 20 minutes. Chill cake in pan overnight. When ready to remove from pan, float pan in shallow hot water 2-3 minutes to loosen the bottom. Run a knife around the sides of the pan to loosen; put plate on top of pan and invert cake. Remove parchment paper; invert cake again directly onto serving plate.

Step 4

If desired, garnish with confectioners' sugar and fresh raspberries. Cake is best served slightly chilled or at room temperature. Use a hot knife to cut cake into clean slices.

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Ingredients

Products

semi-sweet chocolate

12 ounces semi-sweet chocolate (, coarsley chopped)

unsalted butter

1 pound (4 sticks) unsalted butter (, diced)

granulated sugar

1 cup granulated sugar

instant coffee granules

1 tablespoon instant coffee granules

water

1 cup water

eggs

8 eggs (, lightly beaten)

confectioners' sugar

confectioners' sugar ((optional))

fresh raspberries

fresh raspberries ((optional))

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$4.99

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Flourless Chocolate Cake is rated 4.7 out of 5 by 23.
Rated 5 out of 5 by from Delicious, easy to make.
Date published: 2011-01-25
Rated 5 out of 5 by from This is the best. My daughter love chocolate cake but she can't have flour.
Date published: 2010-12-07
Rated 4 out of 5 by from very good
Date published: 2010-12-07
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