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Flourless Chocolate Cake

Kraft Memeber Recipe
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Makes: 10-12 servings Total Time: 2 hr 30 min
Category: Desserts Sub Category: Cakes

what you need
  • 8 ounces bittersweet chocolate (not unsweetened), chopped
  • 2 sticks (1/2 pound) unsalted butter
  • 1 1/2 cups sugar
  • 6 large eggs
  • 1 cup unsweetened cocoa powder, plus some for dusting
make it
Put rack in middle of oven and preheat oven to 350 degrees F. Butter 10-inch springform pan and line bottom with parchment or wax paper and butter paper

Melt chocolate with butter in a medium metal bowl. Set over a saucepan of barely simmering water, stirring until smooth. (May use the microwave - put in glass container and put in microwave at high for one minute.) Stir. If needed, put in for another 15 seconds. Stir. Repeat if needed. Note: the chocolate/butter will continue to melt after being removed from the microwave. Stirring helps this). Remove bowl from heat and whisk in sugar. Add eggs one at a time, whisking well after each addition. Sift cocoa powder over chocolate and whisk until just combine. Pour batter into a springform pan.

Bake until top has formed a thin crust and a wooden pick or skewer inserted in center of cake comes out with moist crumbs on it -- 35-40 minutes. Cool cake in the pan on a rack for 10 minutes. Then remove side of pan and invert cake onto a plate and re-invert onto rack to cool completely. Dust cake with cocoa powder before serving.
Notes
SPECIAL EQUIPMENT: a 10-inch (26 centimeter) springform pan

The trick to a flourless cake is choosing what you'll use to provide the structure that flour supplies in a standard cake. The cocoa powder does the trick in this cake. This, along with the eggs, makes the cake dense and rich.

The secret of this cake (which there is no need to tell your guests) is that it is also one of the easiest of all cakes to put together. Cake may be made up to three days ahead and kept in an airtight container at room temperature.

My notes: This cake can also be made as cupcakes. You may want to butter the inside of the cupcake paper through, as it will stick to it.

I found this on America's Test Kitchen, however I went back to look for it and couldn't find it (there is a floorless cake recipe there, but it's not the same one).
Average Rating  (1)
Rated  by Theresa585 on 2/21/2006 When you eat this cake, you will think you have died and gone to heaven. Be careful not to think that it is underdone because it is not. It is supposed to be as moist as it turns out. My niece made this recipe and she brought the whole cake to my house to split it with me. She was upset with how "she thought" it turned out. I gave her a fork. We each tasted it and literally had to shut our eyes at the great taste. Your think you are almost eating a baked pudding. She mixed peanut butter with chocolate frosting and iced it. It was awesome. I'm going to get a piece out of my fridge now. Oh, it is best at room temperature. If you eat it cold, it seems like you are eating fudge which is not so bad either. Great great great!!!
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