Chocolate Espresso Cake Flourless
Indulge in the rich decadence of this Flourless Chocolate Espresso Cake, a perfect marriage of deep chocolate flavor and bold coffee notes. Made with semisweet chocolate, a hint of espresso powder, and velvety butter, this gluten-free dessert boasts a fudgy, melt-in-your-mouth texture that’s both luxurious and incredibly satisfying. With just 15 minutes of prep time, this elegant cake is surprisingly simple to make, requiring only one bowl for mixing and a quick bake in the oven. Ideal for dinner parties or an indulgent treat, it’s best served with a dusting of cocoa powder or powdered sugar and paired with whipped cream or a scoop of vanilla ice cream. Whether you're a chocolate lover or a coffee enthusiast, this flourless chocolate espresso cake is bound to impress.
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Ingredients
- 115 grams Unsalted butter
- 170 grams Semisweet chocolate chips
- 2 teaspoons Espresso powder
- 150 grams Granulated sugar
- 30 grams Cocoa powder
- 1 teaspoon Pure vanilla extract
- 4 units Large eggs
- 0.25 teaspoons Salt
Directions
Step 1
Preheat your oven to 175°C (350°F). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
Step 2
In a heatproof bowl, combine the butter and chocolate chips. Melt using a double boiler or microwave in 20-second intervals, stirring between intervals, until smooth and fully combined.
Step 3
Stir the espresso powder into the melted chocolate mixture to dissolve. Let the mixture cool slightly.
Step 4
In a separate large mixing bowl, whisk together the sugar, cocoa powder, vanilla extract, and salt until evenly combined.
Step 5
Add the melted chocolate mixture to the dry ingredients and mix until smooth.
Step 6
Crack the eggs into the bowl, one at a time, whisking well after each addition. The batter will become thick and glossy.
Step 7
Pour the batter into the prepared pan and spread it evenly with a spatula.
Step 8
Bake the cake in the preheated oven for 22-25 minutes, or until the edges are set but the center still has a slight jiggle.
Step 9
Remove the cake from the oven and allow it to cool completely in the pan on a wire rack. Once cooled, carefully release the springform pan and transfer the cake to a serving plate.
Step 10
For a finishing touch, dust the top with additional cocoa powder or powdered sugar. Serve with a dollop of whipped cream or a scoop of vanilla ice cream if desired. Enjoy!
Nutrition Facts
| Serving size | (675.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2573.4 |
| Total Fat 168.0g | 0% |
| Saturated Fat 94.3g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 998.6mg | 0% |
| Sodium 893.4mg | 0% |
| Total Carbohydrate 275.9g | 0% |
| Dietary Fiber 22.4g | 0% |
| Total Sugars 241.2g | |
| Protein 42.0g | 0% |
| Vitamin D 160IU | 0% |
| Calcium 288.4mg | 0% |
| Iron 13.8mg | 0% |
| Potassium 1325.3mg | 0% |
Source of Calories