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Let them eat cake!

Nothing says “I love you” quite like rich chocolate cake. Lori’s go-to recipe for Flourless, (and almost) Effortless Chocolate Kahlua Cakes is the perfect easy Valentine’s Day recipe. Baked in individual ramekins, these gluten-free chocolate cakes pair perfectly with fresh strawberry-basil compote for a unique and delicious dessert.

Flourless Chocolate-Kahlua Cakes

8-10 servings

1 cup unsalted butter
4 oz. semisweet chocolate
4 oz. dark chocolate
7 egg yolks
1/2 cup sugar
1 1/2 oz. coffee liqueur (Kahlua)
5 egg whites

Preheat oven to 350 degrees and grease 10 – 6 oz. ramekins. In the top of a double boiler, melt the butter and chocolate and stir until smooth. Whip the egg yolks and the sugar until fluffy and pale in color. Fold butter and chocolate mixture into the egg yolk and sugar mixture, adding the coffee liqueur. Whip the egg whites to soft peaks and gently fold into the chocolate mixture. Pour into ramekins and bake for 25 to 30 minutes or until centers are just set. Allow to cool completely. Top with Strawberry Basil Compote or other variation listed below.

Strawberry-Basil Compote:
1 1/2 pints strawberries, cut into bite size pieces
5-6 fresh basil leaves, cut into thin strips (chiffonade)
Zest from 1 lime
1 1/2 tsp. fresh lemon juice
2 tablespoons sugar
Freshly ground black pepper, to taste

Mix strawberries, basil chiffonade, lime zest, lemon juice and sugar until well incorporated. Add freshly ground pepper to taste.

• Drizzle with prepared caramel or fudge sauce, and toasted salted cashews, pecans or hazelnuts
• Dust with powdered sugar
• Finish with a dollop of freshly whipped cream

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