Barbara Bretton

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Flourless Chocolate Cake

Okay, so maybe it isn't exactly Atkins-friendly, but there's no flour in the recipe. That has to count for something, right?


6 T unsalted butter, plus more for greasing the pan
1 1/4 C granulated sugar
6 large eggs, separated
5 T instant espresso (I like Medaglio D'Oro)
6 T Dutch cocoa powder (I love Scharfenbarger but Hershey's Dutch is great too)
6 T dark rum
1 1/2 C ground, toasted, blanched almonds
All-purpose flour, for coating the pan
Confectioners' sugar, for dusting

Melt the butter in a glass bowl over simmering water. BE CAREFUL! Once the butter melts, whisk in the sugar and the egg yolks, and cook for 5 minutes, stirring constantly so that the eggs become ribbon-like and light in color. You don't want them to scramble so watch closely. Whisk in the coffee, cocoa powder, rum and almonds, and continue cooking, stirring constantly, until the mixture becomes smooth and creamy.

Transfer the cake mixture to a mixing bowl and set aside.

Preheat the oven to 375 degrees. Grease and flour a 9 inch round cake pan.

In a separate, scrupulously clean mixing bowl, beat egg whites until they start to form SOFT peaks. Don't overdo it. Fold the egg whites gently into the chocolate mixture then pour the batter into the pan.

Bake 30 minutes until mixture begins to separate from sides of pan.

Remove from oven. Let sit 30 minutes.

Turn cake out of pan onto serving platter. Dust with powdered sugar.

Garnish with fresh strawberries or raspberries.


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