Flourless Chocolate Kahlua Cake
Dense, rich, and fudgy, this Flourless Chocolate Kahlua Cake will thrill all the chocoholics in your life!
Save this Flourless Chocolate Cake Recipe for special guests! It is made to impress and will feed a crowd. A sliver with a dollop of sweetened whipped cream and a couple of plump raspberries is all you’ll need to satisfy your sweet tooth!
Why You Must Make
- Do you remember your first taste of a flourless chocolate cake? It was pretty amazing, wasn’t it? That’s why this is a must-make dessert!
- The absence of flour makes the cake consistency more fudgy than cakey.
- It’s baked in a water bath for the silkiest results.
- Kahlua, a coffee liqueur, brings out the chocolate flavor without any hint of an alcohol flavor.
Ingredient Notes
- Semisweet and Unsweetened Chocolate (affiliate links in blue)- I used 4-ounce Ghirardelli bars. They’re better quality than chocolate chips and can be found at most supermarkets
- Butter – I use salted butter and adjust the salt in the recipe to compensate. I steer away from generic butter because it usually has a higher water content,, which may affect the recipe.
- Kahlua – A coffee liqueur. May substitute another coffee liqueur, coffee or espresso. Espresso will give a more pronounced coffee flavor.
- Brown Sugar – I use light brown sugar, but dark will work, too.
- Eggs – All my recipes use large eggs unless otherwise noted. When baking with eggs, pull them out of the refrigerator an hour or so before baking to take the chill off. This will help them incorporate into the batter more easily.
Expert Tips
- PRO-Tip: Wrap your Springform Pan (affiliate links in blue) with a double layer of foil. This will prevent any water from seeping into the springform pan while the cake is baking.
- Melt your chocolate with the butter in a microwave-safe bowl. Use 30-second intervals, stopping to stir before restarting, until melted. If there are a few small pieces of chocolate that haven’t completely melted, the residual heat should finish it off. Just stir until smooth.
- PRO-Tip: You will be baking your cake in a bain marie, or a water bath. This provides a stable temperature for the cake to bake. I use a Roasting Pan filled with a few inches of very hot water for mine. It should be at a gentle simmer between 160° and 180° F or 71-82° C.
- The top of the cake will be just set when the cake is done. Check with a toothpick. You should not see batter when you pull out the toothpick, but a few moist crumbs are OK.
Frequently Asked Questions
What Is Kahlua Cake?
Kahlua Cake is any cake that uses Kahlua, a coffee liqueur, as an influential or important ingredient.
Can Kids Eat Kahlua Cake?
100% of the alcohol should evaporate during the hour of baking time. It should be safe for children to have a small slice. There was no flavor of alcohol in the cake to indicate its presence.
Is Flourless Chocolate Cake Gluten-Free?
This one is, but you need to check with the baker to make sure no ingredients containing gluten were added to the cake.
How Do You Store a Flourless Chocolate Cake?
Keep it in the refrigerator for 3-4 days, loosely covered with plastic wrap. Let it come to room temperature before serving to bring out its fudginess. It can be frozen for up to 3 months if wrapped airtight.
You May Also Like:
- Chocolate Cake Recipe from I Am Baker
- Easy Kahlua Bundt Cake
- Flourless Chocolate Cake with Marshmallow Frosting
- One Layer Fudge Cake
- Devil’s Food Cake
- More of my Best Cake Recipes.
The Recipe:
Flourless Chocolate Kahlua Cake
Prep Time
20 minutes
Cook Time
1 hour
Total Time
1 hour 20 minutes
Yield
16 servings
A flourless chocolate cake infused with coffee liqueur. Adapted from Bon Appetit.
4.9 Stars (65 Reviews)
Ingredients
- 12 ounces semisweet chocolate, chopped
- 4 ounces unsweetened chocolate, chopped
- 1 pound butter, cut into pieces
- 1 cup Kahlua (may substitute espresso)
- 1 cup brown sugar, packed
- 8 large eggs, whisked well to break down whites and yolks
- Fresh raspberries
- Whipped cream (add powdered sugar and vanilla to taste)
Instructions
- Preheat oven to 350 °. Wrap a 9-inch springform pan with a double layer of heavy-duty aluminum foil. Set aside.
- Place all chocolate in a large bowl.
- Melt sugar and butter together in the microwave. Whisk together till sugar starts to lose its graininess, zapping in the microwave again briefly if needed to help dissolve the sugar.
- Add sugar and butter mixture to chocolate; whisk until smooth.
- Add Kahlua, then cool slightly. Whisk in eggs beaten eggs.
- Pour batter into prepared pan. Put the cake pan in the roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan.
- Bake for about an hour, until the center of the cake, is set. A few moist crumbs may remain on the toothpick after inserting it into the center of the cake. Remove pan from water. Unwrap foil and let cool on a rack till reaches room temperature. Chill the cake overnight.
- Run a straight knife around pan sides to loosen the cake. Release from sides of spring-form pan and place on serving plate. If you'd like, you can use a large spatula to remove the cake from the bottom of the springform pan.
- Serve with sweetened whip cream and fresh berries.
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Nutrition Information:
Yield:
16Serving Size:
1 sliceAmount Per Serving: Calories: 488Total Fat: 36gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 166mgSodium: 227mgCarbohydrates: 33gFiber: 2gSugar: 28gProtein: 5g
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70 Comments on “Flourless Chocolate Kahlua Cake”
When measuring the brown sugar, should it be measured packed or loose?
Hi, Jason, I always pack my brown sugar. I’ll make a note of it in the recipe.
Thank you Liz! Yes, I’ve since learned that brown sugar in recipes should always be packed. I plan to make several of these in 4″x2.5″ silicone pans. Any advice on time/temp adjustments for this?
Hi, Jason, I’ve never used a silicone pan, but all I have heard is you may need to shorten the baking time and to make sure the pan is on a baking sheet for support. Fingers crossed it all goes well!!!
Can I make ahead and freeze (if it’s in the recipe, I missed it)?
Yes!!! It can be frozen for up to 3 months if wrapped airtight. I’d defrost overnight in the fridge when you’re ready to serve. Enjoy and Merry Christmas, Ariele.