Butter, sugar, chocolate, eggs, coffee, pumpkin pie spice and icing sugar. Got 'em? Good! Now get this flourless chocolate cake into the oven!
What do I need ?
Original recipe yields 14 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
3/4 cup butter
1-1/2 cups granulated sugar
2 pkg. (170 g each) Baker's Bittersweet Chocolate, chopped
3 Tbsp. brewed strong Nabob Coffee
1-1/2 tsp. pumpkin pie spice
3 Tbsp. icing sugar
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How do I make it ?
Heat oven to 350ºF.
Microwave butter, granulated sugar and chocolate in large microwaveable bowl on HIGH 1 to 1-1/2 min. or until chocolate and butter are completely melted and mixture is well blended, stirring every 30 sec. Cool slightly.
Whisk eggs in small bowl until blended; gradually stir into chocolate mixture. Stir in coffee and pumpkin pie spice.
Pour into 9-inch springform pan sprayed with cooking spray.
Bake 40 to 50 min. or until toothpick inserted in centre comes out with moist crumbs. Run knife around rim of pan to loosen cake; cool before removing rim. Sprinkle cake with icing sugar.
Kraft Kitchen Tips!
Prepare using Baker's Premium 70% Cacao Dark Chocolate.
Calories From Fat
% Daily Value
Fat 21 g
Saturated fat 12 g
Cholesterol 105 mg
Sodium 95 mg
Carbohydrate 36 g
Fibre 3 g
Sugars 32 g
Protein 5 g
14 servings, 1 piece (78 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.