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Flourless Chocolate Cake

Flourless Chocolate Cake recipe
photo by:kraft
Fresh raspberries and powdered sugar are better than icing on this deep, rich Flourless Chocolate Cake.
20 min
3 hr 20 min
12 servings
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What You Need

cup  butter, chopped
pkg.  (4 oz.) BAKER'S Semi-Sweet Chocolate, chopped
cup  granulated sugar, divided
tsp.  MAXWELL HOUSE Instant Coffee Original 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 1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.) 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.
For best results, pour batter into prepared pan, then tap pan lightly on counter to release any air bubbles before baking as directed.
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