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Flourless Chocolate Kahlua Cake (Gluten-Free)

This recipe comes to us from Lin Goldkrantz.

Ingredients:
7 extra large egg whites
1 cup sugar
½ pounds unsalted butter, cut into small pieces
½ pound European bittersweet chocolate, broken into small pieces.
1 tablespoon pure vanilla extract
1 tablespoon espresso (I use strong instant coffee already mixed with water and cooled)
3 tablespoons Kahlua

Directions:
Preheat oven to 300F. Grease and flour a 10 inch spring form pan.

Place egg whites and sugar in a mixing bowl and whip into firm peaks.

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Melt butter over medium heat and add chocolate, stirring till smooth....I do this on low setting in microwave.

Quickly add vanilla, espresso/coffee, Kahlua and chocolate butter to egg whites and gently fold until smooth. Pour into prepared cake pan and bake on center rack for 40 minutes.

Remove from oven. Wait 5 minutes and press sides down so the top of cake is even. Cool and refrigerate for 4 hours or until set. Remove cake from pan. Cut with hot knife into 8 pieces. Serve with berries or vanilla ice cream.

Note: This cake is extremely rich. Do not give overly generous portions. Whipped cream or ice cream cut some of the richness.

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2 Responses:

 
mike
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
21 Jun 2008 10:48:30 PM PDT
Instead of flouring the springform, I just used wax paper. The batter tastes like fluffy hot chocolate, and the cake is very rich and delicious. It looks very elegant garnished with powdered sugar, then cut into wedges and served with cool whip and fresh fruit (strawberries, blueberries, raspberries - raspberries taste best with it). A+

 
ruth
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
06 May 2009 9:32:17 AM PDT
This tastes so delicious, but it is terribly crumbly. Any suggestions?




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