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This is the most delicious Flourless Chocolate Espresso Cake. Indulge in the ultimate chocolate lover's dream with this incredible delicious recipe! This delicious chocolate cake is rich in chocolate flavor and is super soft and moist. Serve it with a dusting of powdered sugar and a dollop of whipped cream. This simple and quick chocolate cake is perfect for any dinner party or get together.
Whether you're celebrating a special occasion or simply craving a decadent treat, this Flourless Chocolate Espresso Cake recipe is guaranteed to satisfy your chocolate cravings. It’s perfect if you want to avoid gluten but still want to enjoy a delicious pieces of chocolate cake. This flourless chocolate cake has a moist, soft texture that melts in your mouth. To take this cake to the next level, the chocolate cake is topped with a dusting of powdered sugar and a dollop of whipped cream.
For more chocolate cake recipes, try Chocolate Ganache Cake, Chocolate Cake with Cream Cheese Frosting and Blueberry Chocolate Cake.
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WHY THIS RECIPE WORKS
- Chocolate Cake: This cake is super soft and moist, and is quick and easy to make.
- Easy to make: This cake is a no-fuss kind of cake. It is super simple and easy to make, and the assembling of this cake, takes no time.
- Perfect for any gathering: This delicious cake is perfect to serve for any gatherings and dinner parties.
INGREDIENT NOTES
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- Semi-sweet chocolate chips: Use a good quality chocolate chips or chopped chocolate for the best ganache.
- Butter: The butter is melted together with the chocolate.
- Instant coffee powder: Use any type of instant coffee powder you like. I use Nescafe Gold espresso powder as it dissolves quickly and has a great flavor as it's 100% arabica coffee.
- Cacao powder: I use high quality dutch process cacao powder for the best flavor, my favorite is from Valrhona.
- Sugar: The granulated sugar helps sweeten and make the meringue for the cake.
- Egg: Take it out of the fridge 30-60 minutes before baking, so it comes to room temperature (depending how warm your kitchen is). The eggs are separated.
- Heavy cream: Heavy cream is used to make whipped cream.
STEP BY STEP INSTRUCTIONS
Here is how to make and bake these Flourless Chocolate Espresso Cake. This recipe needs an electric mixer. You can use either a stand mixer with a whisk attachment, or an electric hand mixer. You will also need 23 cm / 9 inch spring pan buttered and lined with baking paper.
The full recipe is down below in the recipe card.
Preheat the oven to 190ºC / 375ºF conventional oven. Prepare a 23 cm / 9-inch springform pan with parchment paper.
STEP 1: Melt the butter and chocolate chips together until smooth. Add the cocoa powder, instant espresso powder, vanilla extract and with a rubber spatula mix it together. Set it aside while making the meringue.
STEP 2: Separate the egg yolk and egg white. Add the egg yolks in a bowl and set it aside for later. Add the egg white to a mixing bowl for your stand mixer, using the whisk attachment, or electric hand mixer. Whisk the egg whites, increasing gradually to medium high speed. Once the eggs looks frothy, then gradually add the granulated sugar.
STEP 3: Continue beating on medium high speed until its medium stiff peaks.
STEP 4: Add all of the egg yolks to the chocolate mixture and with rubber spatula mix them in until combined. Then add the egg whites in 3 parts. First add a third of the egg white. With the rubber spatula gently fold it together with the chocolate until almost fully combined. Repeat with the other third and again for the last addition until fully combined.
STEP 5: Add the batter to the prepared pan, and bake it for 28-30 minutes or until the center of cake is set and a knife or toothpick instead in the middle comes out clean. Let it cool down completely on a cooling rack before removing from the pan.
STEP 6: Because of the meringue, the batter will puff up while baking and deflate when cooling down, giving it a nice soft crackled top. Dust it with powdered sugar and serve with ice cream or a dollop of whipped cream.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
FAQ
Yes, it can. Let it completely cool down and then store it in an airtight container or wrap it in plastic wrap and store it at room temperature.
I recommend using a cake tester, knife or a toothpick. Once the time has passed, per the recipe, insert the cake tester in the middle of the cake and once it comes out clean, with no cake batter on it, then it's done.
STORAGE
Store the Flourless Chocolate Espresso Cake in an airtight container at room temperature for up to 3 days.
Other Easy Cake Recipes To Try
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
Flourless Chocolate Espresso Cake
Ingredients
- 200 g dark chocolate chips semi-sweet
- 115 g salted butter
- 3 tablespoon dutch process cocoa powder
- 1 ½ teaspoon vanilla extract
- 2 tablespoon instant espresso powder
- 5 large eggs room temperature, separated
- 150 g granulated sugar
- powdered sugar for dusting
- 125 ml heavy cream
Instructions
- Preheat the oven to 190ºC / 375ºF conventional oven. Grease a 23 cm / 9-inch springform pan with butter and add parchment paper to the bottom of the pan.
- Melt the butter and chocolate chips together in the microwave or over a double boiler until smooth.200 g dark chocolate chips, 115 g salted butter
- Add the cocoa powder, instant espresso powder, vanilla extract and with a rubber spatula mix it together. Set it aside while making the meringue.3 tablespoon dutch process cocoa powder, 1 ½ teaspoon vanilla extract, 2 tablespoon instant espresso powder
- Separate the egg yolk and egg white. Add the egg yolks in a bowl and set it aside for later. Add the egg white to a mixing bowl for your stand mixer, using the whisk attachment, or electric hand mixer.5 large eggs
- Whisk the egg whites, increasing gradually to medium high speed. Once the eggs looks frothy, whiter with larger air bubbles, then gradually add the granulated sugar.150 g granulated sugar
- Continue beating on medium high speed until its medium stiff peaks. Once medium stiff peaks, turn off the mixer and set it aside.
- Add all of the egg yolks to the chocolate mixture and with rubber spatula mix them in until combined. Then add the egg whites in 3 parts. First add a third of the egg white. With the rubber spatula gently fold it together with the chocolate until almost fully combined. Repeat with the other third and again for the last addition. For the last addition it should be fully incorporated and no streak of the meringue or chocolate left.
- Add the batter to the prepared spring pan, and gently even it out, and bake for 28-30 minutes or until a knife or toothpick instead in the middle comes out clean. Let it cool down completely on a wire rack before removing from the pan. Because of the meringue, the batter will puff up while baking and deflate when cooling down, giving it a nice soft crackled top.
- Dust it with powdered sugar and serve with ice cream or a dollop of whipped cream.powdered sugar for dusting, 125 ml heavy cream
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