Fairmont Empress Hotel Chocolate Italiano Cake
Indulge in the decadent elegance of the Fairmont Empress Hotel Chocolate Italiano Cake, a dessert that exudes luxury and sophistication with every bite. This rich and velvety flourless-style cake combines 70% dark chocolate, unsalted butter, and a hint of espresso for a deeply satisfying, fudgy texture that melts in your mouth. Perfectly balanced with a touch of vanilla and a pinch of salt, this recipe seamlessly blends bold chocolate and coffee flavors, making it a show-stopping centerpiece for any celebration. Quick and easy to prepare, this cake bakes in just 25 minutes and pairs beautifully with a dollop of whipped cream or a dusting of powdered sugar. Whether you're hosting an elegant dinner or seeking the ultimate chocolate lover's indulgence, this timeless recipe brings the luxury of the iconic Fairmont Empress Hotel right into your kitchen.
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Recipe Information
Ingredients
- 200 grams dark chocolate (70% cocoa)
- 200 grams unsalted butter
- 150 grams granulated sugar
- 4 large eggs
- 100 grams all-purpose flour
- 30 grams cocoa powder (unsweetened)
- 60 ml espresso or strong coffee
- 1 teaspoon vanilla extract
- 1 pinch of salt
- whipped cream or powdered sugar (optional, for serving)
Instructions
Preheat the oven to 180°C (350°F) and grease a 9-inch round springform pan. Line the bottom with parchment paper for easy removal.
In a heatproof bowl set over a pot of simmering water, melt the dark chocolate and unsalted butter together, stirring occasionally until smooth. Remove from heat and let cool slightly.
Stir the granulated sugar into the melted chocolate mixture until fully incorporated.
Beat the eggs into the chocolate mixture one at a time, ensuring each egg is fully mixed before adding the next.
Mix in the espresso (or strong coffee) and vanilla extract until combined.
In a separate bowl, sift together the all-purpose flour, cocoa powder, and a pinch of salt.
Using a spatula, gently fold the dry ingredients into the wet chocolate mixture until no streaks remain, being careful not to overmix.
Pour the batter into the prepared springform pan, spreading it evenly with a spatula.
Bake for 20-25 minutes, or until the center is set but still slightly soft. A toothpick inserted into the center should come out with moist crumbs, not wet batter.
Remove the cake from the oven and allow it to cool completely in the pan on a wire rack.
Once cooled, carefully remove the cake from the pan. Dust with powdered sugar or serve with whipped cream, if desired. Slice and enjoy!
Nutrition Facts
Calories |
497 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 19.9 g | 100% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 149 mg | 50% | |
| Sodium | 72 mg | 3% | |
| Total Carbohydrate | 44.1 g | 16% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 25.7 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 44 mg | 3% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 318 mg | 7% | |
*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.
