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Flourless Mocha Chocolate Cake

Whipped cream in the batter gives this a light and fluffy texture.

Flourless Mocha Chocolate Cake
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Serves: 8
Whipped cream in the batter gives this a light and fluffy texture.
Ingredients
  • 1 lb. bittersweet chocolate, finely chopped
  • 3 oz. GF semi-sweet chocolate, finely chopped
  • ½ cup + 2 Tbsp strong brewed hot coffee
  • 6 eggs, room temp
  • ¼ cup sugar
  • 1 cup whipping cream
Instructions
  1. Melt chocolate in the microwave, stir until smooth. Slowly whisk in hot coffee. Set aside
  2. Whip cream until stiff peaks form, set aside.
  3. In a large bowl combine eggs and sugar and beat on high for 4 minutes (should double in size).
  4. Fold chocolate mixture into egg mixture ⅓ at a time, and then fold in whipped cream in same manner. Transfer to greased/parchment lined round cake pan and tap the pan lightly on work surface to settle any air pockets. Smooth top.
  5. Bake at 325F for 50-60 minutes. Cake should be somewhat firm in the middle. Turn oven off and let cake cool in oven for 2 hours.

 

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