Dense and fudgy, this Flourless Chocolate Kahlua Cake will thrill all the chocoholics in your life!
Flourless Chocolate Kahlua Cake
Do you remember your first taste of a flourless chocolate cake? It was pretty amazing, wasn’t it? I think I baked up a different version for about 10 Christmases in a row. There would have been a revolt had I made anything else. Rich and dreamy, what’s not to love? The ingredients are quite basic, chocolate, butter, sugar and eggs. Plus a generous slosh (a FULL cup!) of Kahlua in this case. Baked in a water bath for the silkiest results (a water bath ensures an even baking temperature), this is truly a special occasion dessert!
Chocolate Cake for a Guest Post
Today, I am honored to guest post for Chris of The Café Sucré Farine. She and her husband are a dynamic blogging duo…Chris cooks and bakes (her cupcakes and desserts are to die for!) and her hubby takes incredible photos. When were in the Secret Recipe Club together, I was lucky enough to have been assigned her blog one month. I made these toffee cookies which are still some of my favorite cookies ever.
Besides being top notch in the kitchen, Chris is a sweet and caring friend, mom and grandmother. She’s taking a little time off from her blog to help out with her newest grandbaby. So I thought I’d share one of our favorite desserts,a flourless chocolate cake. And this one has a little twist: Kahlua! Hurry on over to visit Chris if you haven’t discovered her magnificent blog yet. Every morsel she shares looks incredible!!
Flourless Chocolate Kahlua Cake
A flourless chocolate cake infused with coffee liqueur. Adapted from Bon Appetit.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 20 servings 1x
- Category: Dessert, Cake
- Method: Melting, Mixing, Baking
- Cuisine: American
- 12 ounces semisweet chocolate, chopped
- 4 ounces unsweetened chocolate, chopped
- 1 pound (4 sticks) butter, cut into pieces
- 1 cup Kahlua (may substitute espresso)
- 1 cup brown sugar
- 8 large eggs, whisked well to break down whites and yolks
- Fresh raspberries
- Whipped cream (add powdered sugar and vanilla to taste)
- Preheat oven to 350 °. Wrap a 9-inch springform pan with a double layer of heavy-duty aluminum foil. Set aside.
- Place all chocolate in large bowl. Melt sugar and butter together in the microwave. Whisk together till sugar starts to lose its graininess, zapping in the microwave again briefly if needed to help dissolve the sugar. Add to chocolate; whisk until smooth. Add Kahlua, then cool slightly. Whisk in eggs beaten eggs.
- Pour batter into prepared pan. Put cake pan in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan. Bake for about an hour, until center of cake, is set. A few moist crumbs may remain on toothpick after inserting it into the center of the cake. Remove pan from water. Unwrap foil and let cool on a rack till reaches room temperature. Chill cake overnight.
- Run a straight knife around pan sides to loosen cake. Release from sides of spring-form pan and place on serving plate. If you’d like, you can use a large spatula to remove cake from bottom of springform pan.
- Serve with sweetened whip cream and fresh berries.