Mokaccino Flourless Chocolate Cake

Mokaccino Flourless Chocolate Cake Alana Buckley
Yields one 8-inch cake or 8 individual cakes.

4 oz TCHO Mokaccino Bites
1/2 cup unsalted butter
3/4 cup sugar
3 large eggs
1/2 cup TCHO Natural Cocoa Powder
Powdered sugar, for sprinkling


  1. Preheat oven to 375°F.
  2. Butter an 8-inch round baking pan or 8 small round pans and line the bottom with parchment paper and butter that also.
  3. In a double boiler, melt the chocolate and butter together. Stir until smooth.
  4. Remove the top of the double boiler from the heat and whisk in the sugar.
  5. Add eggs in, one at a time and whisk.
  6. Sift the cocoa powder over the mixture and whisk until just combined.
  7. Pour batter into baking pan.
  8. Bake for about 25 minutes.
  9. Let cool on wire rack before removing from pan.
  10. Sprinkle powdered sugar on top of the cake with a sifter. This cake will keep in an airtight container up to a week!