Kahlua Flourless Chocolate Cake with Berries and Cream
To insure the whipped cream holds shape for hours, dissolve 1-2 tsp. unflavored gelatin in 1-2 Tbsp. boiling water and stir. Add to the cream while whipping. Recipe adapted Food Network.
Ingredients
- 1 lb. semisweet chocolate, coarsely chopped
- 1/2 lb. unsalted butter cut into 1/2 cubes
- 1/4 cup kahlua, I used French Vanilla Kahlua
- 6-7 large eggs, 6 large, 7 small
- 1/4 cup sugar, I used coconut sugar
- 1 tsp. vanilla
- 1/2 tsp. salt
Instructions
- Preheat the oven to 325 degrees.
- Prepare a greased 9″ springform pan lined with parchment paper, or a 9-10” pan that you can easily invert the cake from by first dusting with cocoa. This keeps the cake “dark brown” and also gluten-free.
- Set a pan of hot water underneath the cake pan while it bakes.
- Melt the butter and chocolate in double boiler; add the kahlua. Stir and add the egg yolks, vanilla, and salt.
- Beat the egg whites until stiff; add in the egg mixture and gently stir.
- Fold in the chocolate and butter. Mix well.
- Bake for 20-25 minutes.
- Cool on wire rack for 20 minutes; invert the cake onto a serving platter. Refrigerate until serving.
- Prepare (wash and stem) the berries and set aside.
- Whip the cream with sugar. Add in 1-2 Tbsp. of any liquor you desire.
- To insure the whipped cream holds shape for hours, dissolve 1-2 tsp. unflavored gelatin in 1-2 Tbsp. boiling water and stir. Add to the cream while whipping.
- When time to serve, spread the cream on top of the cake; top with berries. Slice and serve!