Flourless Chocolate Kahlua Cake
Dense, rich, and fudgy, this Flourless Chocolate Kahlua Cake will thrill all the chocoholics in your life!
Save this Flourless Chocolate Cake Recipe for special guests! It is made to impress and will feed a crowd. A sliver with a dollop of sweetened whipped cream and a couple of plump raspberries is all you’ll need to satisfy your sweet tooth!
Why You Must Make
- Do you remember your first taste of a flourless chocolate cake? It was pretty amazing, wasn’t it? That’s why this is a must-make dessert!
- The absence of flour makes the cake consistency more fudgy than cakey.
- It’s baked in a water bath for the silkiest results.
- Kahlua, a coffee liqueur, brings out the chocolate flavor without any hint of an alcohol flavor.
- Semisweet and Unsweetened Chocolate – I used 4-ounce Ghirardelli bars. They’re better quality than chocolate chips and can be found at most supermarkets
- Butter – I use salted butter and adjust the salt in the recipe to compensate. I steer away from generic butter as it usually has a larger water content which may affect the recipe.
- Kahlua – A coffee liqueur. May substitute another coffee liqueur, coffee or espresso. Espresso will give a more pronounced coffee flavor.
- Brown Sugar – I use light brown sugar, but dark will work, too.
- Eggs – All my recipes use large eggs unless otherwise noted. When baking with eggs, pull them out of the refrigerator an hour or so before baking to take the chill off. This will help them incorporate into the batter more easily.
- Wrap your springform pan with a double layer of foil. This will prevent any water from seeping into the springform pan while the cake is baking.
- Melt your chocolate with the butter in a microwave safe bowl. Use 30 second intervals, stopping to stir before restarting, until melted. If there are a few small pieces of chocolate that haven’t completely melted, the residual heat should finish it off. Just stir until smooth.
- You will be baking your cake in a bain marie, or a water bath. This provides a stable temperature for the cake to bake. I use a roasting pan filled with a few inches of water for mine.
- The top of the cake will be just set when the cake is done. Check with a toothpick. You should not see batter when you pull out the toothpick, but a few moist crumbs are OK>
Frequently Asked Questions
Kahlua Cake is any cake that uses Kahlua, a coffee liqueur, as an influential or important ingredient.
100% of the alcohol should evaporate during the hour of baking time. It should be safe for children to have a small slice. There was no flavor of alcohol in the cake to indicate its presence.
This one is, but you need to check with the baker to make sure no ingredients containing gluten were added to the cake.
Keep it in the refrigerator for 3-4 days, loosely covered with plastic wrap. Let it come to room temperature before serving to bring out its fudginess. It can be frozen for up to 3 months if wrapped airtight.
You May Also Like:
- Chocolate Cake Recipe from I Am Baker
- Easy Kahlua Bundt Cake
- Flourless Chocolate Cake with Marshmallow Frosting
- One Layer Fudge Cake
- Devil’s Food Cake
- More of the Best Cake Recipes
Flourless Chocolate Kahlua Cake
A flourless chocolate cake infused with coffee liqueur. Adapted from Bon Appetit.
- 12 ounces semisweet chocolate, chopped
- 4 ounces unsweetened chocolate, chopped
- 1 pound 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 a 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 sugar and butter mixture to chocolate; whisk until smooth.
- Add Kahlua, then cool slightly. Whisk in eggs beaten eggs.
- Pour batter into prepared pan. Put the cake pan in the roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan.
- Bake for about an hour, until the center of the cake, is set. A few moist crumbs may remain on the 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 the cake overnight.
- Run a straight knife around pan sides to loosen the 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 the cake from the bottom of the springform pan.
- Serve with sweetened whip cream and fresh berries.
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Serving Size:1 slice
Amount Per Serving: Calories: 488Total Fat: 36gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 166mgSodium: 227mgCarbohydrates: 33gFiber: 2gSugar: 28gProtein: 5g
61 Comments on “Flourless Chocolate Kahlua Cake”
WOW – what a stunner! And love the boozy kick too – GORGEOUS photos as always!
Flourless cake is such a good cake for anyone gluten-free. It looks so delicious and I happen to have a bottle of Kahlua that needs to be used. Thanks
Chocolate anything made by Liz is the only way to do dessert! This sounds so ridiculously wonderful!
Ooo this cake looks splendid! Beautiful silky and smooth texture and the combination of chocolate and Kahlua? Who can resist! Even though the alcohol isn’t obvious, as you’re saying, the idea of using of generous amount of coffee liquor makes this dessert super luxurious and decadent 🙂
This is the perfect dessert, except I’m wondering if this can be halfed and made in a 6″ springform pan? I’m also assuming the baking time needs to be adjusted. Thank you!
Hi, Vicky! Yes, that should work. Just bake until the middle is set. Often when you bake a smaller/half version you need to adjust both the baking time and temp. Since it will be a bit thinner, the temp should be adjusted down by 25 degrees. I can’t tell you the exact timing, so just keep an eye on it as it won’t take as long as the original recipe. Good luck!
I love that first partial pic with the mountain of raspberries:@) I’m sure this is a wonderful dessert!
PS-Happy Football Season:@)
Such an amazing chocolate cake! The coffee flavoured liquor must have added so much more flavour to the cake.
This cake is the definition of decadent! So dense and rich, over the top in all the best ways! My husband is a chocolate fanatic and he was in Heaven with every bite!
Hi there! I did not grease my pan and realize it is not in the instructions. I just want to make sure it’s right to skip that part 😉 I am baking this right now for my husband’s birthday. Can’t wait to try it! And will post how it turned out. Thanks!! ;D
Yes, please let me know how it turned out! I think when it cools it will pull away from the sides a bit, but you’ll still need to run a thin knife around the edge before unmolding it. Hope your husband enjoys!!!
Hi there! I did not grease my pan and realize it is not in the instructions. I just want to make sure it’s right to skip that part 😉 I am baking this right now for my husband’s birthday. Can’t wait to try it! And will post how it turned out ;D
Oh what an indulgent and gorgeous cake. I can’t wait to try it.
What a gorgeous looking cake! Chocolate, chocolate, kahlua, brown sugar, eggs, berries…yeah, I’d say it’s pretty phenomenal!
I haven’t thought of kahlua since my Black Russian days… sounds like a great flavor in a chocolate cake. Thanks for sharing it with us on foodie friday.
I could not resist this blog post. I’m on the way out to do errands and just as I was about to turn off my laptop, I see this. How can I not bake this? Thanks for sharing this — I love Kahlua and chocolate! Happy Sat.!
Hubby loves Kahlua and chocolate – what else is there to say!
Mmmm… I love Kahlua. And this cake sounds heavenly! Pinned it so I can try it some time. Stopping by from Foodie Friday! Have a good weekend!
Awesomeness!! I love everything about this!! Might have to forward it to my good friend Christiane….!! 😉
This cake looks amazing! Kahlua is the one coffee flavor I actually like, so I see this being made in the very near future! 🙂
This sounds like a very rich but yummy cake. I’m moving house today and the previous occupant of the new house hasn’t organised to have her phone line disconnected. Until she does, I can’t get a connection. (tearing out my hair). Not sure how long I will be without the internet! xx