Baileys Flourless Chocolate Cake

Flourless Chocolate Cake

Hosting an evening of entertaining? This is the dessert to serve. 


7oz. bittersweet chocolate (chopped)

7oz. unsalted butter (chopped) 

4 eggs

2 tbsp. Baileys or Rum 

1c. coconut sugar (you can also use granulated sugar)

1c. almond flour

1/4 tsp. salt

cocoa powder for dusting


Preheat oven to 350F.

Grease the bottom and sides of an 8inch spring form pan. Wrap the inside and bottom with parchment paper to prevent leaking. 

Place chocolate and butter in a measuring cup, heat in microwave until melted. Stir occasionally. You can also use a sauce pan filled with water with a heat proof bowl fitted onto the top to melt the chocolate on the stove. 

In a mixing bowl whip egg whites and 1/2 the sugar until it reaches stiff peaks. While egg whites are mixing; in a separate large bowl place egg yolks and the remaining sugar. Whisk by hand until pale and thick. Stir in chocolate mixture, baileys, almonds an salt. Fold in whipped egg whites and pour into prepared spring form pan. Bake 20-30 minutes. JUST until set. It will wobble a little bit when jiggled. Cool on a wire rack for an hour and then transfer to refrigerator and chill at least 4 hours. It taste even better the next day. I always make it the day before I'm serving it. 

This recipe is moved over from the original bakery page