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