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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Recipe Information
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
Instructions
Preheat your oven to 175°C (350°F). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
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.
Stir the espresso powder into the melted chocolate mixture to dissolve. Let the mixture cool slightly.
In a separate large mixing bowl, whisk together the sugar, cocoa powder, vanilla extract, and salt until evenly combined.
Add the melted chocolate mixture to the dry ingredients and mix until smooth.
Crack the eggs into the bowl, one at a time, whisking well after each addition. The batter will become thick and glossy.
Pour the batter into the prepared pan and spread it evenly with a spatula.
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.
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.
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
Calories |
2573 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.0 g | 215% | |
| Saturated Fat | 94.3 g | 472% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 999 mg | 333% | |
| Sodium | 893 mg | 39% | |
| Total Carbohydrate | 275.9 g | 100% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 241.2 g | ||
| Protein | 42.0 g | 84% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 288 mg | 22% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 1325 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
