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
Cool 5 minutes
2
Cool completely in pan
3
Gently press down edges of cake
4
Preheat oven to 350°F
5
Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides
6
Line bottom of pan with parchment paper
7
Stir chocolate, butter, coffee liqueur, and vanilla in heavy large saucepan over low heat until melted and smooth
8
Cool to lukewarm
9
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
10
Fold 1/3 of egg mixture into lukewarm chocolate mixture
11
Fold remaining egg mixture into chocolate mixture
12
Place prepared pan on baking sheet
13
Transfer batter to prepared pan
14
Bake until tester inserted into center comes out with moist crumbs attached, about 55 minutes
15
(Cake can be prepared up to 1 day ahead
16
Cover with plastic wrap and refrigerate
17
Let stand at room temperature 1 hour before continuing
18
) Run knife around pan sides to loosen cake
19
Remove sides of pan; transfer cake to platter
20
Remove parchment paper
21
Sprinkle cake with powdered sugar and serve
22
Preheat oven to 350°F
23
Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides
24
Line bottom of pan with parchment paper
25
Stir chocolate, butter, coffee liqueur, and vanilla in heavy large saucepan over low heat until melted and smooth
26
Cool to lukewarm
27
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
28
Fold 1/3 of egg mixture into lukewarm chocolate mixture
29
Fold remaining egg mixture into chocolate mixture
30
Place prepared pan on baking sheet
31
Transfer batter to prepared pan
32
Bake until tester inserted into center comes out with moist crumbs attached, about 55 minutes
33
Cool 5 minutes
34
Gently press down edges of cake
35
Cool completely in pan
36
(Cake can be prepared up to 1 day ahead
37
Cover with plastic wrap and refrigerate
38
Let stand at room temperature 1 hour before continuing
39
) Run knife around pan sides to loosen cake
40
Remove sides of pan; transfer cake to platter
41
Remove parchment paper
42
Sprinkle cake with powdered sugar and serve