Flourless Chocolate Cake with Walnuts Recipe


Nutrition

Cal/Serving: 632
Daily Value: 32%
Servings: 8

Low-Sodium
Vegetarian, Gluten-Free, Wheat-Free, Peanut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat41g63%
Saturated20g101%
Trans1g0%
Carbs68g23%
Fiber3g13%
Sugars62g0%
Protein8g16%
Cholesterol162mg54%
Sodium52mg2%
Calcium49mg5%
Magnesium73mg18%
Potassium260mg7%
Iron2mg13%
Zinc1mg10%
Vitamin A701IU14%
Vitamin C0mg0%
Thiamin (B1)0mg5%
Riboflavin (B2)0mg12%
Niacin (B3)0mg2%
Vitamin B60mg7%
Folic Acid (B9)33µg8%
Vitamin B120µg5%
Vitamin D1µg0%
Vitamin E1mg5%
Vitamin K4µg5%
Fatty acids, total monounsaturated11g0%
Fatty acids, total polyunsaturated7g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

If clementines are unavailable, substitute 1/3 cup freshly squeezed juice and a little zest from a...
These cookies take oatmeal to new levels with chocolate chips and coconut.  
Add some Mediterranean flavors to your next casserole dish.

Flourless Chocolate Cake
Maryse Chevriere

I'll be perfectly honest — I'm not much of a baker. The precise measurements, the exact timing of everything, it's not really my game. But, for this cake, I make an exception. For chocolate (especially dark chocolate) you should always make an exception. Rich, dark, fudgy, with a little crunch from the walnuts, let's just say this is not a chocolate cake for the I-just-kind-of-like-chocolate person.

5
Ratings12

INGREDIENTS

  • 12 ounces bittersweet chocolate, chopped
  • 1 ½ sticks sweet butter, diced
  • 5 large eggs
  • 1 teaspoon vanilla extract
  • 1 ½ cups sugar
  • 3 ½ ounces walnuts, chopped
  • Powdered sugar, for dusting

DIRECTIONS

Preheat the oven to 350 degrees.

Place the chocolate and butter in a large heatproof bowl over a pot of steaming water. Stir to until the mixture is smooth and melted. Set aside.

In another large heatproof bowl, combine the eggs, vanilla extract and sugar. Place the bowl of the pot of steaming water, making sure that the water and the bottom of the bowl do not touch.

Use an electric beater to beat the egg mixture until it becomes very pale and thick (you should be able to make a ribbon-like trail when lifting the beater).

Remove the bowl from the heat and let it cool for a few minutes. Next, gradually fold in the chocolate a couple spoonfuls at a time — take your time here, you don't want to deflate the mixture. Once all of the chocolate has been integrated, mix in the walnuts.

Pour the final mixture into the prepared springform pan and bake in the oven for about 35 minutes (you want the top to have formed a light crust but for the interior to still be moist).

When ready to serve, remove from the pan and dust with powdered sugar.  

Recipe Details

Makes 1 cake

You will need to have an 8 ½-inch springform pan, greased with butter and lined on the bottom parchment.

Servings: 8

Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).


1 Comments

ryan bordelon's picture

very fantastic cake my moms great aunt has made these all her life its a family shared recipe my mom lost her recipes in hurricane rita she is excited seeing this !

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
CAPTCHA
Please answer this Captcha to prove you are human
Image CAPTCHA
Enter the characters shown in the image.
CAPTCHA
Please answer this Captcha to prove you are human