Ingredients for Bittersweet Flourless Chocolate Cake
- 6 tablespoons (85g) unsalted butter
- 6 ounces (170g) bittersweet chocolate
- 2 tablespoons strong brewed coffee
- 6 large eggs
- ¾ cup (150g) granulated sugar
- 1 teaspoon vanilla extract
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How to Make Bittersweet Flourless Chocolate Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch springform pan.
- Combine 6 ounces (170g) bittersweet chocolate, 6 tablespoons (85g) unsalted butter, and 2 tablespoons strong brewed coffee in a heatproof bowl set over a pan of simmering water. Stir until smooth and melted.
- Remove from heat and let cool slightly.
- In a separate bowl, whisk together 6 large eggs, ¾ cup (150g) granulated sugar, and 1 teaspoon vanilla extract until pale and thick.
- Gradually whisk the melted chocolate mixture into the egg mixture until well combined.
- Pour batter into the prepared pan and bake for 75-80 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let the cake cool completely in the pan before removing the sides of the springform pan.
- Cover and refrigerate overnight to allow the flavors to meld and the cake to set.
- Serve chilled. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
101g
Fat
153g
Carbs
8g
