Flourless Orange Chocolate Cake With Walnuts

Flourless Orange Chocolate Cake With Walnuts


  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.


  • 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 tsp. freshly grated orange peel


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

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

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

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