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Flourless Chocolate Cake Recipe from The Hollywood Brown Derby


1 cup butter, unsalted
1 cup dark chocolate chips (special dark or bittersweet)
1/3 cup cocoa powder
2 tablespoons fresh brewed espresso (instant can be substituted)
2 tablespoons hot water
1 cup sugar
6 eggs
2 tablespoons rum
1 cup heavy cream
1 cup dark chocolate chips (special dark or bittersweet)

Yield: 12 servings


Heat oven to 250°F.

In microwavable bowl, mix butter and 1 cup of the chocolate chips. Place in microwave on low power, 1 minute at a time until completely melted, stir until smooth. Set aside.

In another bowl, dissolve cocoa powder with espresso and hot water, stirring until you have a smooth consistency, set aside.

In another bowl, large enough to hold all ingredients, combine eggs, sugar and rum, stirring until combined.

Add coffee/cocoa mixture to egg mixture and then the chocolate mixture to the egg/cocoa, stirring until you have a smooth and creamy consistency.

Pour into 12 buttered cupcake tins, or 6 1/2-cup buttered ramekins. If using ramekins, place on baking sheet.

Bake at 250°F 30 minutes. Cakes should souffle only very little. Be careful not to over-bake. Remove from oven and let cool.

Place in the freezer 3 hours or overnight. Remove from pans and place on a wire rack over a sheet pan.

Prepare the icing by placing the heavy cream in a saucepan and bring to a boil. Remove from heat and add the remaining cup of chocolate chips, stir until smooth.

Pour chocolate over cakes, making sure to cover sides. Refrigerate until ready to serve.



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