Flourless Chocolate Espresso Cake (Printable Version)

Fudgy flourless chocolate cake enriched with espresso and pure chocolate, finished with cocoa powder.

# What You’ll Need:

→ Cake Base

01 - 8 ounces bittersweet chocolate
02 - 1/2 cup unsalted butter
03 - 3/4 cup granulated sugar
04 - 3 large eggs
05 - 1 tablespoon espresso powder
06 - 1 teaspoon pure vanilla extract
07 - Pinch of salt

→ Finishing

08 - Cocoa powder for dusting

# Step-by-Step Guide:

01 - Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
02 - Combine bittersweet chocolate and unsalted butter in a heatproof bowl and melt together, stirring until smooth.
03 - In a large bowl, vigorously whisk eggs and granulated sugar until mixture turns pale and fluffy.
04 - Pour the melted chocolate mixture into the egg mixture. Add espresso powder, vanilla extract, and a pinch of salt. Fold until fully combined.
05 - Transfer batter into prepared pan. Bake for 25 to 30 minutes, or until just set in the center.
06 - Allow cake to cool completely in the pan on a wire rack. Once cool, remove from pan and dust with cocoa powder before slicing.

# Additional Tips::

01 -
  • Rich chocolate flavor for a fudge-like treat
  • Naturally gluten free and uses simple ingredients
  • Ready in under an hour for easy entertaining
  • One bowl prep so less mess and hassle
02 -
  • Naturally gluten free and safe for many diets
  • Stays fresh for several days making it perfect for prepping ahead
  • Dense rich texture pairs beautifully with berries or whipped cream
03 -
  • Do not overbake or you lose that dreamy fudgy center
  • Use room temperature eggs so your batter never seizes
  • Always sift cocoa powder for a flawless velvet finish
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