Flourless Chocolate Cake

Provided by: Chicken & Egg Association of Minnesota

Indulge in Flourless Chocolate Cake, a ridiculously rich and fudgy treat that uses basic pantry staples.

Serves 10-12
Total Time: 55 minutes

Preparation Time: 10-15 minutes
Cook/Bake Time: 30-40 minutes

Ingredients

8 eggs
1 cup (2 sticks) unsalted butter, plus more for pan
1 bag (16 oz) semisweet chocolate chips
¼ teaspoon fine sea salt
1 teaspoon espresso powder (or instant coffee)

Preparation

Preheat oven to 350°.

Directions

Grease 8” springform pan with butter and line bottom with parchment paper.
Using an electric mixer on high speed, beat eggs in a large bowl until they have doubled in size. Approximately 5 minutes.
Place chocolate chips, salt, and butter in a large microwavable bowl. Microwave in bursts, stirring in between, until smooth and pourable. Add espresso powder to the melted chocolate and butter, mix well.
Using a spatula, gently fold one-third of the whipped eggs in the chocolate mixture until incorporated. Fold egg and chocolate mixture back into remain whipped eggs until incorporated.
Transfer to pan, cover bottom and side of pan with foil. Set springform pan inside a large roasting pan; add 1 inch of hot water.
Bake about 30-40 minutes, or until a toothpick inserted into the center comes out clean and sides of cake begin to pull away from pan. Let cool before serving.

Nutrition Information

Per serving: 1/12 of recipe

Calories: 365

Total fat: 30 g
Saturated fat: 17 g
Polyunsaturated fat: 2 g
Monounsaturated fat: 9 g

Cholesterol: 165 mg
Sodium: 222 mg
Carbohydrates: 24 g
Fiber: 2 g
Sugar: 21 g
Protein: 6 g
Vitamin A: 183 mcg
Vitamin D: 1 mcg
Folate: 21 mcg
Choline: 109 mg
Calcium: 35 mg
Iron: 2 mg
Potassium: 189 mg

This recipe is a good source of choline and protein and an excellent source of vitamin A.

Optional

Add 1 tablespoon of raspberry liqueur when adding the espresso powder. Serve cake with fresh red raspberries.