Flourless Chocolate Cake – a delicious recipe with meal, sugar, bittersweet, cocoa, u00bc, espresso. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F. Brush bottom of 10-inch-diameter springform pan generously with margarine.
2
Add espresso soy milk and cocoa to chocolate and melt in microwave.
3
beat egg whites and salt in another large bowl until soft peaks form. Gradually add 2 tablespoons sugar, beating until whites are stiff but not dry. Move to clean bowl.
4
Blend almonds and 1/4 cup sugar
5
Combine egg yolks, vanilla and 1/2 cup plus 2 tablespoons sugar in mixing bowl. Using electric mixer, beat until yolk mixture is very thick, about 4 minutes. Beat in chocolate mixture. Fold in ground-almond mixture.
6
Cut around cake in pan; release sides. Cut cake into wedges. Transfer to plates.
7
puree in blender:
8
Strawberry sauce
9
2 1-pint strawberries, hulled
10
3 tablespoons sugar
11
Powdered sugar
12
1 teaspoon vanilla
1546
kcal
Calories
105
g
Fat
117
g
Carbs
56
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 6 to 7 ounces almond meal, 1 cup sugar, divided, 6 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped, 1/2 cup unsweetened cocoa powder, and more.
Yes, Flourless Chocolate Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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