Flourless Chocolate Cake With Coffee Liqueur
Serves: 5
Jadyn Kohler
1 January 1970
Based on User reviews:
63
Spice
46
Sweetness
42
Sourness
42
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Gently press down edges of cake
2
Preheat oven to 350°F
3
Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides
4
Line bottom of pan with parchment paper
5
Stir chocolate, butter, coffee liqueur, and vanilla in heavy large saucepan over low heat until melted and smooth
6
Cool to lukewarm
7
Using electric mixer, beat eggs and 1 cup sugar in large bowl until thick and pale, and slowly dissolving ribbon forms when beaters are lifted, about 6 minutes
8
Fold 1/3 of egg mixture into lukewarm chocolate mixture
9
Fold remaining egg mixture into chocolate mixture
10
Place prepared pan on baking sheet
11
Transfer batter to prepared pan
12
Bake until tester inserted into center comes out with moist crumbs attached, about 55 minutes
13
(Cake can be prepared up to 1 day ahead
14
Cover with plastic wrap and refrigerate
15
Let stand at room temperature 1 hour before continuing
16
) Run knife around pan sides to loosen cake
17
Remove sides of pan; transfer cake to platter
18
Remove parchment paper
19
Sprinkle cake with powdered sugar and serve
20
Preheat oven to 350°F
21
Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides
22
Line bottom of pan with parchment paper
23
Stir chocolate, butter, coffee liqueur, and vanilla in heavy large saucepan over low heat until melted and smooth
24
Cool to lukewarm
25
Using electric mixer, beat eggs and 1 cup sugar in large bowl until thick and pale, and slowly dissolving ribbon forms when beaters are lifted, about 6 minutes
26
Fold 1/3 of egg mixture into lukewarm chocolate mixture
27
Fold remaining egg mixture into chocolate mixture
28
Place prepared pan on baking sheet
29
Transfer batter to prepared pan
30
Bake until tester inserted into center comes out with moist crumbs attached, about 55 minutes
31
Cool 5 minutes
32
Gently press down edges of cake
33
Cool completely in pan
34
(Cake can be prepared up to 1 day ahead
35
Cover with plastic wrap and refrigerate
36
Let stand at room temperature 1 hour before continuing
37
) Run knife around pan sides to loosen cake
38
Remove sides of pan; transfer cake to platter
39
Remove parchment paper
40
Sprinkle cake with powdered sugar and serve
41
Cool 5 minutes
42
Cool completely in pan