Flourless Chocolate Cake

By Queentut

Ingredients

• 2/3 cup butter, chopped
• 4 squares BAKER'S Semi-Sweet Chocolate, chopped
• 1 cup granulated sugar, divided
• 1 tsp. MAXWELL HOUSE Instant CoffeeOriginal Roast, dissolved in 2 Tbsp. hot water
• 3 eggs, separated
• 2 cups PLANTERS Almonds, ground
• 1 Tbsp. powdered sugar
• 1 cup fresh raspberries

Details

Servings 12
Preparation time 20mins
Cooking time 23mins
Adapted from Karft.com

Preparation

Step 1

What You Need2/3 cup butter, chopped
4 squares BAKER'S Semi-Sweet Chocolate, chopped
1 cup granulated sugar, divided
1 tsp. MAXWELL HOUSE Instant CoffeeOriginal Roast, dissolved in 2 Tbsp. hot water
3 eggs, separated
2 cups PLANTERS Almonds, ground
1 Tbsp. powdered sugar
1 cup fresh raspberries
Make ItHEAT oven to 325ºF.

MICROWAVE butter, chocolate, 3/4 cup granulated sugar and coffee in microwaveable bowl on HIGH 1 to 1-1/2 min. or until butter is melted and chocolate is almost melted. Stir until chocolate is completely melted.

BEAT egg yolks. Add to chocolate mixture with nuts; mix well. Beat egg whites in small bowl with mixer on high speed until foamy. Gradually beat in remaining granulated sugar until stiff peaks form. Gently stir into chocolate mixture just until blended. Spoon into parchment-lined 9-inch springform pan.

BAKE 1 hour or until toothpick inserted in center comes out clean. Cool completely. Sprinkle with powdered sugar and top with berries just before serving.