Fast Flourless Chocolate Cake

By Hklbrries

Show your love Feb. 14 with this decadent confection, and follow these tips.

Ingredients

• Butter
• 1 lb bittersweet chocolate, coarsely chopped
• 1 cup unsalted butter
• 1/4 cup chocolate, hazelnut, or coffee liqueur
• 1 1/2 tsp vanilla extract
• 7 eggs (at room temperature)
• 1 cup granulated sugar
• Confectioners' sugar

Details

Servings 12
Adapted from spokesman.com

Preparation

Step 1

Preheat oven to 350 F. Butter a 9-inch deep-sided springform pan, line with parchment paper, and butter the parchment.

In a large saucepan, simmer chocolate, unsalted butter, and liqueur. When mixture is melted and smooth, stir in vanilla extract. Set aside to cool.

Beat eggs with granulated sugar on medium for 5 minutes or until fluffy. Gradually add eggs to chocolate mixture. Spoon batter into pan.

Bake cake for about 1 hour or until a toothpick inserted into center comes out with a few crumbs attached. Cool for 1 hour in pan, then loosen springform and remove.

When cool, sprinkle cake with confectioners' sugar. Store in refrigerator.

Nutrition Information:
Per Serving
490 calories
41 g carbohydrates
7 g protein
32 g fat
150 mg cholesterol
45 mg sodium
0 g fiber