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Flourless Chocolate Cake Recipe

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This recipe for Flourless Chocolate Cake, by , is from The Wilkins Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Debi Bentley & Veronica Grimes - grand and grt. granddaughter of Edward & Julia Dupke


2 c. (12 oz. pkg.) semi-sweet chocolate morsels
1 c. (2 sticks) unsalted butter, cut into pieces
1/4 c. water
1/2 tsp. instant coffee granules
1/2 c. cocoa
1/3 c. granulated sugar
8 large eggs
Powdered sugar
Sweetened whipped cream (optional)

1. Preheat oven to 325.
2. Grease bottom of 9-inch springform pan. Line bottom with parchment paper or wax paper, grease paper.
3. Place morsels, butter, water and coffee granules in medium, heavy-duty saucepan. Heat over medium-low heat, stirring frequently, until melted and smooth. Stir in cocoa and granulated sugar until smooth, remove from heat.
3. Beat eggs in large mixer bowl for 5 minutes or until the volume doubles. Fold 1/3 of beaten eggs into chocolate mixture. Fold in remaining beaten eggs 1/3 at a time until thoroughly incorporated. Scrape batter into prepared pan.
4. Bake for 35-37 minutes or until cake has risen (center will still move and appear under-baked) and edges start to get firm and shiny. Cool completely in pan on wire rack (center will sink slightly). Cover cake; refrigerate for 4 hours or overnight. (Cake can be prepared up to 4 days in advance.)
5. To serve: about 30 minutes before serving, remove side of pan first by first running knife around edge of cake. Invert cake on sheet of parchment paper, peel off parchment pan liner, and turn the cake right-side up on serving platter. Dust with powdered sugar. Serve with dollop of sweetened whipped cream.
6. Or, topping: melt 6 oz. pkg. semi-sweet chocolate chips, 2 tbsp. water, 1 tbsp. butter. Smooth on top.

Number Of Servings:
Number Of Servings:




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