Kahlua Flourless Fudge Cake – a delicious recipe with egg whites, sugar, unsalted butter, chocolate, vanilla, espresso. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 300F.
2
Grease and flour a 10-inch springform pan.
3
Place egg whites and sugar in a mixer and whip into firm peaks.
4
Meanwhile, melt butter over medium heat.
5
When melted, add chocolate, stirring occasionally until smooth.
6
Quickly add vanilla extract, espresso, Kahlua, and chocolate butter mixture to the egg white mixture, gently folding until smooth.
7
Pour into prepared cake pan and bake on center rack for 40 minutes.
8
Remove from oven.
9
Wait 5 minutes and press sides down so the top of the cake is even.
10
Cool and refrigerate for 4 hours or until set.
11
Remove cake from pan and cut with a hot knife into 8 pieces.
12
Serve with fresh berries and vanilla ice cream if desired.
17641
kcal
Calories
1542
g
Fat
882
g
Carbs
104
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 7 ingredients. The key ingredients include: 7 extra large egg whites, 1 cup granulated sugar, 12 lb unsalted butter, cut into small pieces, 12 lb european bittersweet chocolate, broken into small pieces, and more.
Yes, Kahlua Flourless Fudge 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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