Desserts

Flourless Chocolate Cake

photo by:

kraft

Dreaming of chocolate cake with subtle hints of coffee and almond? Wake up and get baking. Fresh raspberries and powdered sugar are better than icing on this cake.

time

prep:

20 min

total:

3 hr 20 min

servings

total:

12 servings

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What You Need

2/3

cup butter, chopped

squares BAKER'S Semi-Sweet Chocolate, chopped

cup granulated sugar, divided

tsp. MAXWELL HOUSE Instant CoffeeOriginal Roast, dissolved in 2 Tbsp. hot water

eggs, separated

cups PLANTERS Almonds, ground

Tbsp. powdered sugar

cup fresh raspberries

Make It

HEAT oven to 325ºF.

MICROWAVE butter, chocolate, 3/4 cup granulated sugar and coffee in microwaveable bowl on HIGH 1 to 1-1/2 min. or until butter is melted and chocolate is almost melted. Stir until chocolate is completely melted.

BEAT egg yolks. Add to chocolate mixture with nuts; mix well. Beat egg whites in small bowl with mixer on high speed until foamy. Gradually beat in remaining granulated sugar until stiff peaks form. Gently stir into chocolate mixture just until blended. Spoon into parchment-lined 9-inch springform pan.

BAKE 1 hour or until toothpick inserted in center comes out clean. Cool completely. Sprinkle with powdered sugar and top with berries just before serving.

Kraft Kitchens Tips

Size-Wise

Enjoy your favorite treats on occasion but remember to keep tabs on portions.

How to Make an Easy Ganache

Microwave 2 cups frozen COOL WHIP Whipped Topping and 6 squares BAKER'S Semi-Sweet Chocolate in medium microwaveable bowl on HIGH 1 min.; stir. Microwave 30 sec. to 1 min. or until chocolate is almost melted; stir until chocolate is completely melted and mixture is well blended. Pour over cake.

Note

For best results, pour batter into prepared pan, then tap pan lightly on counter to release any air bubbles before baking as directed.