Comida Kraft
Recipe Box

Flourless Chocolate-Nut Cake

Flourless Chocolate-Nut Cake is rated 4.3 out of 5 by 10.
Prep Time
15
min.
Total Time
55
min.
Servings

12 servings

No flour power called for in this moist and rich chocolate cake. You will, however, need a bit of orange zest and some finely chopped walnuts.

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What You Need

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Make It

Tap or click steps to mark as complete

  • 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.

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.

Servings

  • 12 servings

Nutritional Information

Serving Size 12 servings
AMOUNT PER SERVING
Calories 350
Total fat 26g
Saturated fat 11g
Cholesterol 135mg
Sodium 120mg
Carbohydrate 26g
Dietary fiber 2g
Sugars 21g
Protein 6g
% Daily Value
Vitamin A 10 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 8 %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 Excellent. 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.
Date published: 2007-07-22
Rated 4 out of 5 by from I've never had or made a flourless cake before. 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.
Date published: 2010-04-07
Rated 5 out of 5 by from MELT IN YOU MOUTH DELICIOUS, SUBSTITUTED SPLENDA FOR SUGAR, GREAT FOR LOW CARB DIET. MELT IN YOU MOUTH DELICIOUS, SUBSTITUTED SPLENDA FOR SUGAR, GREAT FOR LOW CARB DIET. GOING TO TRY SUGARLESS CHOCOLATE NEXT TIME.
Date published: 2006-02-03
Rated 1 out of 5 by from Since this is a recipe suggested for Passover, anyone who keeps strictly kosher for Passover would... Since this is a recipe suggested for Passover, anyone who keeps strictly kosher for Passover would not FLOUR the PAN!!
Date published: 2010-04-03
Rated 5 out of 5 by from Oh boy, is this excellent! Oh boy, is this excellent! I am making it again for Mother's Day!
Date published: 2006-05-12
Rated 4 out of 5 by from My family loved it! My family loved it!! I definitely plan to make it again.
Date published: 2005-11-23
Rated 5 out of 5 by from Moist and rich. Moist and rich. Perfect for my son's gluten-free diet.
Date published: 2008-03-23
Rated 5 out of 5 by from If you like chocolate you will love this recipe. If you like chocolate you will love this recipe.
Date published: 2006-08-16
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