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Description
Flourless chocolate cakes are traditional at Passover but delicious enough to serve all year round, especially for those who are can't tolerate gluten (or who prefer to avoid it). Plus, without flour in the batter, these cakes are exceptionally moist and fudgy. This version includes coffee for another flavor note. The only way to serve this cake is dolloped with sweetened whipped cream, and preferably topped with mixed fresh berries.
Ingredients
US|METRIC
4 SERVINGS
- 300 grams semi sweet chocolate
- 225 grams sugar
- 180 mL hot water
- 225 grams unsalted butter (cut into small cubes)
- 6 eggs (separated)
- 1 tsp. instant coffee
- 1 tsp. vanilla extract
- 250 mL heavy cream
- 2 Tbsp. sugar
- berries (assorted, such as raspberries, strawberries, blackberries, blueberries)
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Directions
- Preheat oven to 180°C (approximately 350°F. Grease a round cake pan with butter and line with parchment paper.
- In a food processor, finely grind chocolate and sugar.
- Add hot water, butter, egg yolks, coffee, and vanilla.
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