Chocolate Espresso Cake Flourless Recipe

Name: Chocolate Espresso Cake Flourless
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: Serves 1 or more
Ingredients: 8 ounces semisweet chocolate; 8 ounces unsweetened chocolate; 1 cup (2 sticks) unsalted butter; 2 tablespoons brewed espresso; 1 1/2 cups golden brown sugar, packed; 6 large eggs; 1 1/2 cups sweetened whipped cream; 6 large egg yolks; 1/2 cup Dutch-processed cocoa powder; 1 tablespoon espresso powder or instant espresso; 1 teaspoon salt

Indulge in this intensely rich and fudge-like flourless chocolate espresso cake! A secret recipe from a former colleague, this cake demands freshly brewed espresso for its unparalleled depth of flavor. So decadent, it's best baked in its entirety and shared (though resisting a slice might be difficult!). While the original recipe suggests a raspberry sauce pairing, this intensely chocolatey masterpiece is best enjoyed on its own. Prepare to be amazed by its intensely fudgy texture and the irresistible aroma of freshly brewed espresso.

Prep Time 20 mins

Cook Time 90 mins

Calories 333.4 kcal

Protein 11g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Chocolate Espresso Cake Flourless

8 ounces semisweet chocolate
8 ounces unsweetened chocolate
1 cup (2 sticks) unsalted butter
2 tablespoons brewed espresso
1 1/2 cups golden brown sugar, packed
6 large eggs
1 1/2 cups sweetened whipped cream
6 large egg yolks
1/2 cup Dutch-processed cocoa powder
1 tablespoon espresso powder or instant espresso
1 teaspoon salt

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How to Make Chocolate Espresso Cake Flourless

Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
In a medium bowl, whisk together the sugar, cocoa powder, espresso powder, and salt.
In a separate bowl, whisk together the eggs and egg yolks until light and fluffy.
Gradually add the dry ingredients to the wet ingredients, whisking constantly until smooth.
Melt the butter and chocolate together in a double boiler or microwave. Let cool slightly.
Gently fold the melted chocolate mixture into the batter until just combined.
Pour the batter into the prepared pan and bake for 80-90 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
Let the cake cool completely in the pan before removing the sides of the springform pan. Serve and enjoy!