Flourless Chocolate-Mint Cake - Kraft Recipes Top
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Flourless Chocolate-Mint Cake

Prep Time
Total Time

10 servings

If you like your flourless chocolate cake to be intensely chocolatey but wonderfully minty too, this recipe's for you!

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Spray bottom and side of 9-inch springform pan with cooking spray; dust side with 2 tsp. sugar.
  • Microwave chocolate and butter in large microwaveable bowl on HIGH 1-1/2 min. or until both are completely melted, stirring every 30 sec. Stir in remaining sugar and mint.
  • Beat eggs in medium bowl with mixer on high speed 9 to 10 min. or thickened and quadrupled in volume. Add half the eggs to chocolate mixture; stir gently until blended. Repeat with remaining eggs. Pour into prepared pan.
  • Bake 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool 10 min. Run small knife around rim of pan to loosen cake; remove rim. Cool cake completely.

Special Equipment Needed

Size Wise

Enjoy your favorite foods on occasion, but keep portion size in mind.

Food Facts

When preparing a recipe calling for margarine, be sure to check the label to confirm that the product you want to use is actually margarine and not vegetable oil spread. Since vegetable oil spread contains more water than margarine, using it instead of margarine could produce less-than-satisfactory results.

Special Extra

Garnish with 2 tsp. sifted powdered sugar and additional mint leaves just before serving.


  • 10 servings

Nutritional Information

Serving Size 10 servings
Calories 260
Total fat 18g
Saturated fat 11g
Cholesterol 100mg
Sodium 110mg
Carbohydrate 25g
Dietary fiber 2g
Sugars 21g
Protein 4g
% Daily Value
Vitamin A 8 %DV
Vitamin C 0 %DV
Calcium 2 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from Everbody loves this recipe! Everbody loves this recipe! Each time I make it, I have to bring copies of it with me because invariably someone wants the recipe. It's so moist and delicious - easy, too. The photo doesn't do it justice. I dust with powdered sugar like the recipe says and it's just beautiful.
Date published: 2011-12-06
Rated 2 out of 5 by from I made this recipe using peppermint extract instead of fresh mint, so it may have altered the... I made this recipe using peppermint extract instead of fresh mint, so it may have altered the texture, but my cake was SO dry. It was okay to eat with ice cream, but couldnt be eaten by itself!
Date published: 2011-04-27
Rated 5 out of 5 by from This was AMAZING! This was AMAZING! I was worried about the eggs not quadrupling...but sure enough, given the time recommended, they did. I am making this again, very soon! (I added 3 Tbsp of fresh mint)
Date published: 2012-03-23
Rated 5 out of 5 by from Soooooooo good! Soooooooo good! Not as minty on the first try, so I doubled the mint, but still wasn't so minty. However, it was very moist and so delicious! It is rich, so a small piece hits the spot!
Date published: 2011-05-26
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