Rating: 3.5 stars
16 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 5
  • 1 star values: 2
  • 16 Ratings

This flourless dessert recipe will satisfy even the biggest chocolate craving. Five ingredients make preparation a snap.

Source: Better Homes and Gardens

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Recipe Summary test

prep:
25 mins
bake:
25 mins
cool:
10 mins
total:
1 hr
Servings:
16
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Butter a 9-inch round cake pan. Line bottom with round of parchment paper and butter the paper.

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  • In food processor combine chopped chocolates. Process until finely chopped.

  • In saucepan bring sugar and 1/2 cup water to boiling. Stir to dissolve sugar.

  • With food processor running, add boiling sugar syrup to chocolate through feed tube. Add margarine, 2 tablespoons at a time. Add eggs. Process only until smooth.

  • Pour chocolate mixture into prepared pan. Place pan in roasting pan on rack in center of oven. Pour enough hot water into roasting pan to reach halfway up sides of pan. Bake 25 to 30 minutes until knife inserted in center comes out with just a few specks of chocolate clinging to it and cake begins to pull away from edges of pan. Transfer cake pan to a wire rack. Cool for 10 minutes.

  • Using a small sharp knife loosen cake from pan sides. Cover cake surface with plastic wrap, and invert onto baking sheet. Lift off pan, remove parchment. Invert a cake plate over cake, turn plate and baking sheet so that cake is right side up. Remove plastic wrap. serve warm or cold. Makes 16 servings.

Nutrition Facts

293 calories; fat 22g; cholesterol 66mg; saturated fat 8g; carbohydrates 26g; insoluble fiber 3g; protein 4g; vitamin a 583.1IU; sodium 159mg; calcium 30.3mg; iron 3.1mg.
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