Flourless Chocolate Kahlua Cake
4 oz 100% cacao unsweetened chocolate
( I used the premium baking bar by Ghirardelli)
1/2 c chocolate chips
1/2 c cocoa powder ( I used two packets of nestle hot cocoa mix)
2/3 c sugar
1/4 c kahlua liqueur
1/4 tsp pink Himalayan salt
For topping (optional):
Powdered sugar for dusting
Chocolate syrup ( I used Torani spicy dark chocolate)
Using a microwave or double-boiler, melt unsweetened chocolate, chocolate chips and butter. Stir until smooth.
In separate bowl, whisk together the 4 eggs. Add the sugar, cocoa powder and salt. Continue to whisk until fluffy and thickened (about 6 minutes).
Fold the melted chocolate into the whipped egg mixture. Finally stir in the kahlua.
Pour the cake batter into a cake pan. An 8” inch springform pan or 8” bundt pan works well. Bake at 300 degrees for about 45 minutes. The top of the cake will form a thin crust, but the inside will stay moist.
To prevent the bottom from burning, you can bake the cake in a water bath if you prefer.
When the cake is done, remove it from the oven and let cool in the pan for at least 15 mins. Loosen the edges with a silicon scraper. Place the cake on a plate and remove the springform mold, or invert onto the plate.
Dust the top with powdered sugar and then drizzle with chocolate syrup.