Flourless Orange Chocolate Cake With Walnuts

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  • Ingredients
    6 large EGGS, room temperature, beaten
    3/4 cup walnuts
    12 oz. semisweet chocolate, chopped OR 2 cups semisweet chocolate chips
    1 cup (2 sticks) unsalted butter, cut into pieces
    1 cup sugar
    1/4 tsp. salt
    2 Tbsp. orange liqueur, OPTIONAL
    1 tsp. freshly grated orange peel
    whipped cream and additional orange peel, OPTIONAL

    Yields: 12 servings

  • Nutritional Information

    Per serving: 1/12 of recipe

    Calories: 428

    Total fat: 31 g
    Saturated fat: 16 g
    Polyunsaturated fat: 5 g
    Monounsaturated fat: 9 g

    Cholesterol: 134 mg
    Sodium: 90 mg
    Carbohydrates: 37 g
    Fiber: 2 g
    Sugar: 33 g
    Protein: 6 g
    Vitamin A: 170 mcg
    Vitamin D: 1 mcg
    Folate: 23 mcg
    Choline: 86 mg
    Calcium: 35 mg
    Iron: 2 mg
    Potassium: 174 mg

    This recipe is a good source of protein, vitamin A and choline.


  1. HEAT oven to 350°F. COAT bottom of 9-inch round baking pan with cooking spray. LINE bottom with waxed or parchment paper; spray paper. SPREAD walnuts in bottom of pan.

  2. PLACE chocolate and butter in large microwave-safe bowl. MICROWAVE on high for 1 minute, stirring every 30 seconds. MICROWAVE in additional 15-second intervals, STIRRING after each interval, until almost melted. COOL slightly, STIRRING occasionally until smooth.

  3. STIR sugar and salt into chocolate mixture. ADD eggs, liqueur and orange peel; MIX well. POUR over nuts in  pan.

  4. BAKE in 350°F oven until center springs back when lightly touched and side of cake begins to pull away from pan, 30 to 35 minutes. (Edge of cake rises higher than center.) COOL on wire rack 5 minutes. LOOSEN side of cake with a thin knife; INVERT onto serving plate. REMOVE pan and waxed paper.

  5. REFRIGERATE cake, covered, until cold or up to 2 days. SERVE garnished with whipped cream and orange peel, if desired.

Insider Info

  • Center of cake will still be soft when removed from oven, but will firm up as it cools.