Flourless Chocolate Espresso Cake

3.67 from 3 votes

Flourless Chocolate Espresso Cake

This flourless chocolate espresso cake with a crispy top crust and a rich and fudgey interior is a chocolate lovers dream!

Course Dessert

Cuisine American

Prep Time 40

Cook Time 35

Total Time 1 15

Servings

Calories 281kcal

Author Olivia

Ingredients

Flourless Chocolate Espresso Cake:

8 oz dark chocolate 230g, chopped
6 Tbsp unsalted butter room temperature cubed, plus more for pan, 85g
6 large eggs room temperature, separated
1/2 cup granulated sugar
2 Tbsp instant espresso powder
powdered sugar for dusting

US Customary - Metric

Instructions

Flourless Chocolate Espresso Cake:

Preheat oven to 350F. Butter the sides and bottom of a 9" springform pan and dust with cocoa powder.
Place chocolate and butter into a large heatproof bowl. Place bowl over a simmering pot of water to create a double boiler. Melt until smooth and combined.* Cool slightly and whisk in egg yolks and espresso powder.
While chocolate is cooling, start whipping the egg whites in a grease free bowl. Just before they reach soft peaks, start adding the sugar 1 Tbsp at a time. Beat until almost at stiff peaks and glossy.
Fold 1/4 of the whites into the chocolate mixture to lighten it. Fold in the remaining whites.**
Spread evenly into prepared pan and smooth the top.
Bak for approximately 35mins or until cake is set in the center (a toothpick won't be completely clean)
Cool completely in pan on a wire rack.
Cake should pull away from sides of the pan as it cools, but run a knife around the edges if needed and remove the sides of the pan.
Dust with powdered sugar or cocoa powder if desired. Or serve with whipped cream, ice cream, or caramel or raspberry sauce.***

Notes

* You can also melt it in the microwave.
** It's ok if there are some streaks of whites.
*** Cake is easiest to cut when it is chilled. Cut slices about an hour before serving.

Nutrition

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