Flourless Chocolate Cake
Source of Recipe
Ladies Home Journal Annual 2001
List of Ingredients
5 large eggs, at room temperature
1 cup sugar
1/3 cup coffee-flavored liqueur
1 cup unsalted butter, softened and cut up (no substitutes)
6 ounces high-quality bittersweet chocolate, melted
1 teaspoon vanilla extract
Unsweetened whipped cream (optional)
Fresh raspberries and fresh mint sprigs, for garnish (optional)Recipe
Prep time 15 minutes plus standing
Baking time: 30 minutes
1. Heat oven to 350 degrees. Grease a 9-inch springform pan. Wrap the outside of the pan with foil. Set aside.
2. Beat eggs and sugar in a large mixer bowl on medium-high speed 8 to 10 minuts, until thick and fluffy. Reduce speed to medium; beat in liqueur and butter until blended. (Its normal for batter to look curdled). Beat in chocolate and vanilla until combined. Pour batter into prepared pan. Bake 30 minutes, just until set.
3. Cool on a wire rack 30 minutes. Remove side of pan and serve warm or at room temperature with whipped cream, if desired; garnish with berries and mint, if desired. Makes 12 servings.
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