Bob's Flourless Chocolate Cake

6 Servings


  • 1/2 cup strong coffee

  • 1 cup sugar

  • 1 cup unsalted butter high quality - you’ll taste the difference)

  • 8 ounces sweet baking chocolate the best you can get (the richer the better)

  • 2 ounces hazelnuts or walnut pieces (optional)


  • Mix together the coffee, sugar, butter and chocolate in a heavy pan over medium heat.

  • Also mix in the nuts if you are using them.

  • While the mixture is melting, in a separate bowl, beat 4 eggs together with

  • a whisk.

  • Set bowl aside.

  • Keep stirring the mixture in the pot.

  • Don’t

  • let it boil.

  • When everything in the pot is melted, pour in the beaten eggs and blend the mixture.

  • Take the pot off the heat and do not boil or cook any further.

  • Pour into a foil-lined, butter 8x2 round cake pan or 1 qt. baking dish. Bake in a preheated 350° oven for 30 minutes or until the surface of the cake is crisp and cracks along the sides.

  • Cool in its pan and leave in refrigerator overnight or 1 to 3 days.

  • It needs time to set.

  • When ready, invert the cake upside down onto serving plate.

  • Remove the foil carefully.

  • Return to refrigerator for at least 15 minutes.

  • Before serving, frost cake with whipped cream you

  • made yourself (the canned stuff is awful!) or, drizzle cake with chocolate sauce, powdered sugar, or serve it

  • as it is.

Category: Desserts