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Flourless Chocolate Cake with Coffee Liqueur recipe

Time:2016-11-14 13:47wine - Red wine life health Click:

with liqueur Recipe chocolate Coffee

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the flavor is delicious but I had a hard time with consistency. This came out more like a chocolate lava cake - crisp on the outside and moist and chewy on the inside - like something you'd find in a ramekin top with melty ice cream. I had a hard time getting it out of the pan; it cracked apart and was so moist in the middle. I'm serving it anyway with powdered sugar and cocoa nibs on top b/c the taste is so good. I baked it for the exact time and the toothpick came out with moist crumbs and the top was starting to burn a bit, so I thought it was done. Has anyone ever baked it with foil on top so it doesn't burn but cooks thoroughly.

mskalka from Atlanta, GA /

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This is my go-to recipe for a dessert that makes people want to lick their plates. It is perfect for gluten free diners, and it is kosher for Passover. It is very good as written, though as others have noted, it takes longer than 6 minutes of beating for the egg-sugar mixture to reach the right consistency, and longer than 55 minutes to bake. Eggs at room temperature is essential. Over the many times I have made this recipe, I have tweaked it a bit: 1. I use half the butter -- one stick rather than two. It is still plenty rich. 2. I reduce the sugar some too -- closer to 3/4 cup. It is still plenty sweet. 3. I increase the kahlua a bit -- closer to 1/3 cup. 4. As other suggested, I bake it in a hot water bath. The texture is much moister, and it drops less. Definitely a keeper.

A Cook from San Francisco /

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Have made this cake almost weekly for years, with the following tweaks:I found that the eggs must be warm to beat properly, so I put them in a bowl of very warm water for 5 minutes first. I quit wasting money on expensive chocolate because Trader Joe's chocolate chips taste just fantastic in this cake. I melt the butter and chocolate together in the microwave for two minutes and wisk, effortless. Instant espresso powder and a little vanilla enhances the chocolate flavor. I bake at 325 F. until it no longer jiggles at all, otherwise the middle can be mousse-like and unpleasantly gooey. Finally, I skip the parchment and flipping mess, instead pressing it somewhat flat on top, and spreading with ganache made with another bag of chocolate chips and a little cream. I serve it with fresh berries in a rosewater-enhanced sugar syrup and a little whipped cream.

orangedahlia from Seattle /

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Wonderfully dense and full of chocolate flavor. I used Valhorna 61% semi-sweet chocolate and unsalted French butter and the cake turned out divine. It was so easy to make too, which was a definite plus.

allisonlim /

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I found this recipe several years ago and I made it since. It is great! I use a cappuccino liqueur and I top it with gated milk and white chocolates'. What a wonderful dessert! I also found another great dessert where you can find here, ! A wonderful dessert!

helen89 /

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