Nestle® Chocolatier Flourless Chocolate Cake

Nestle® Chocolatier Flourless Chocolate Cake

"Enticingly moist, this decadent cake features rich bittersweet chocolate morsels, a hint of coffee, and a dollop of heavenly whipped cream."
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servings 431 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 431 kcal
  • 22%
  • Fat:
  • 37.1 g
  • 57%
  • Carbs:
  • 22.6g
  • 7%
  • Protein:
  • 7 g
  • 14%
  • Cholesterol:
  • 192 mg
  • 64%
  • Sodium:
  • 56 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  1. PREHEAT oven to 325 degrees F. Grease bottom of 9-inch springform pan. Line bottom with parchment or wax paper. Grease paper.
  2. PLACE morsels, butter, water and coffee granules in medium, heavy-duty saucepan. Heat over medium-low heat, stirring frequently, until melted and smooth. Stir in granulated sugar until smooth. Remove from heat.
  3. BEAT eggs in large mixer bowl for 5 minutes or until the volume doubles. Fold 1/3 of beaten eggs into chocolate mixture. Fold in remaining beaten eggs 1/3 at a time until thoroughly incorporated. Pour batter into prepared pan.
  4. BAKE for 33 to 35 minutes or until cake has risen (center will still move and appear underbaked) and edges start to get firm and shiny. Cool completely in pan on wire rack (center will sink slightly). Cover cake; refrigerate for 4 hours or overnight. (Cake can be prepared up to 4 days in advance.)
  5. TO SERVE: About 30 minutes before serving, remove side of pan by first running knife around edge of cake. Invert cake on sheet of parchment paper, peel off parchment pan liner, and turn the cake right-side up on serving platter. Dust with powdered sugar. Serve with dollop of sweetened whipped cream.


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This cake is very rich, it's almost like fudge! I really enjoy dark chocolate, so this cake definitely is one of my favorites. I like serving it with raspberries. Also, I have baked my cake in a...

Sincerely, I made this 2 years ago and my best friend with whom I shared it still requests it. Be warned: this cake is beyond delicious. It will send you to the moon with its velvety smooth cons...

I may have baked it a little too long because it was a little dry, but overall good taste

Great recipe! I baked this in a Demarle flower mold. Plan to refrigerate overnight for best flavor and texture.