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 this Flourless Chocolate Cake
- 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.
Chocolate Kahlua Cake
I first shared this as 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 we were in the Secret Recipe Club together, I was lucky enough to have been assigned her blog one month. I made her 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!!
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
- 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