Desserts

Flourless Chocolate-Nut Cake

(12)

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photo by:kraft

Moist and rich. Perfect for my son's gluten-free diet.

posted by

nancy_dancehall

on 3/23/2008

time

prep:

15 min

total:

55 min

servings

total:

12 servings

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What You Need

eggs, separated

3/4

cup sugar, divided

3/4

cup butter, softened

pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted

tsp. orange zest

cup finely chopped PLANTERS Walnuts

Make It

HEAT oven to 350°F.

BEAT egg whites in small bowl with mixer on high speed until foamy. Gradually beat in 1/4 cup sugar until stiff peaks form. Set aside.

BEAT egg yolks and remaining sugar in medium bowl with mixer on high speed until thick and lemon colored. Add butter; mix well. Blend in chocolate and zest. Stir in nuts. Gently stir in egg whites. Spread onto bottom of 9-inch springform pan sprayed with cooking spray.

BAKE 35 to 40 min. or until toothpick inserted in center comes out clean. Cool in pan 10 min. Run knife around rim of pan to loosen cake; remove rim. Cool cake completely on wire rack.

Kraft Kitchens Tips

Size-Wise

Rich and chocolatey, this irresistible cake is sure to add the perfect touch to any special occasion.

How to Finely Chop Nuts

Place nuts in a food processor container; cover. Process until nuts are finely chopped, using a pulsing action.

Cooking Know-How

In order for the egg whites to beat up properly, you must use clean beaters and a clean bowl.

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rosie861

posted:4/7/2010

I've never had or made a flourless cake before. It was wonderful...everyone raved about it at Easter brunch. The orange zest was a little much...I'll use less next time.

Annkrauser

posted:4/2/2010

Since this is a recipe suggested for Passover, anyone who keeps strictly kosher for Passover would not FLOUR the PAN!!

nancy_dancehall

posted:3/23/2008

Moist and rich. Perfect for my son's gluten-free diet.

Beamer7304

posted:7/22/2007

Excellent. Has consistency of a brownie. So rich and yummy that a small piece goes a long way. Be sure to use the springform pan. I didn't, and had a heck of a time getting it out of the cake pan. I ended up serving it upside down (which no one even knew). I sprinkled confectioner's sugar on the top with a sifter to cover up the cracks. Next time I'll use a springform pan but will also sprinkle it with confectioners sugar -- made it look real nice -- but be sure to wait until it's cooled.

a cook

posted:8/16/2006

If you like chocolate you will love this recipe.

carol8261

posted:5/12/2006

Oh boy, is this excellent! I am making it again for Mother's Day!

clarisann

posted:4/17/2006

not yet,my daughter did

CR217

posted:2/3/2006

MELT IN YOU MOUTH DELICIOUS, SUBSTITUTED SPLENDA FOR SUGAR, GREAT FOR LOW CARB DIET. GOING TO TRY SUGARLESS CHOCOLATE NEXT TIME.