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1870 Flourless Fudge Cake
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1870 Flourless Fudge Cake

5 Hours
5 Hr Cook
What You Need
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1 serving
Original recipe yields 1 serving
7 extra large egg whites
1 cup granulated sugar
1/2 pound unsalted butter, cut into small pieces
1/2 pound European bittersweet chocolate, broken into small pieces
1 Tablespoon pure vanilla extract
1 Tablespoon espresso
3 Tablespoons Kahlua
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Let's Make It
1
Preheat oven to 300 degrees F. Grease & flour a 10-inch springform pan. Place egg whites & sugar in a mixer & whip into firm peaks.
2
Meanwhile, melt butter over medium heat. When melted, add chocolate, stirring occasionally until smooth. Quickly add vanilla extract, espresso, and Kahlua. Add chocolate butter mixture to the egg white mixture, gently folding until smooth.
3
Pour into prepared cake pan & bake on center rack for 40 minutes.
4
Remove from oven. Wait 5 minutes & press sides down so the top of the cake is even. Cool & refrigerate for 4 hours or until set. Remove cake from pan and cut with a hot knife into 8 pieces. Serve with fresh berries & vanilla ice cream if desired.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* 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.
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