Coffee Chocolate Cake

Serving Size
1 slice
Prep Time
20 min
Cook Time
45 min
chocolate cake with a slice cut out

Nutrition Information

Calories 171.7
Fat 9.9 g
Saturated fat 4.6 g
Polyunsaturated fat 0.3 g
Monounsaturated fat 1.6 g
Cholesterol 61.6 mg
Sodium 115 mg
Carbs 19.2 g
Protein 2.9 g
Fiber 0.9 g
Health Benefit
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  1. Preheat oven to 350°F. Grease and line an 8" springform pan or fluted tart pan with parchment paper. Grease the parchment paper, too.
  2. In the bowl of a double boiler, melt the chocolate and butter together, stirring occasionally and adding the salt. Set aside to cool slightly.
  3. Beat the egg yolks with 1/2 cup of the sugar until light in color and thick, similar in texture to a loose whipped cream, about 3 minutes. Fold in the cooled chocolate mixture, followed by the almond meal and coffee liqueur.
  4. Whip the egg whites with the remaining 1/4 cup sugar until they hold stiff peaks, about 5 minutes. Fold the egg whites into the chocolate mixture, a third at a time, being careful not to overmix. Spread batter into prepared pan.
  5. Bake until cake puffs up and looks dry, 25 to 30 minutes. Let cool at room temperature, and don’t worry if the cake falls a bit. / Nina Lincoff