Flourless Espresso Chocolate Cake Recipe
Do you love rich chocolate? This Flourless Espresso Chocolate Cake Recipe is for you. It is very fudgy. It is also gluten-free.
Equipment
- One 8-inch springform pan.
- Parchment paper
- A medium saucepan.
- A large glass bowl.
- An electric hand mixer.
- A rubber spatula.
- A wire cooling rack.
Ingredients
- Dark chocolate: 8 ounces chopped.
- Unsalted butter: 1 cup cubed.
- Granulated sugar: 3/4 cup.
- Large eggs: 4 room temperature.
- Espresso powder: 2 tablespoons.
- Vanilla extract: 1 teaspoon.
- Cocoa powder: 1/2 cup plus extra for dusting.
- Salt: 1/4 teaspoon.
- Dark chocolate: 8 ounces chopped.
- Unsalted butter: 1 cup cubed.
- Granulated sugar: 3/4 cup.
- Large eggs: 4 room temperature.
- Espresso powder: 2 tablespoons.
- Vanilla extract: 1 teaspoon.
- Cocoa powder: 1/2 cup plus extra for dusting.
- Salt: 1/4 teaspoon.
Instructions
- Heat your oven to 375°F. Grease your springform pan well. Line the bottom with parchment paper.
- Put chocolate and butter in a bowl. Melt them over simmering water. Stir until the mix is smooth.
- Whisk the sugar into the chocolate. Add the espresso powder and salt. Stir it very well.
- Add eggs one at a time. Whisk well after each egg. The batter will get glossy.
- Sift the cocoa powder into the bowl. Fold it in gently with a spatula. Do not overmix the batter.
- Pour batter into the prepared pan. Bake for 25 to 30 minutes. The edges should look firm.
- Let the cake cool in the pan. Move it to a rack later. Dust with cocoa powder before serving.
Notes
- Use high-quality dark chocolate.
- Do not overbake the cake.
- The center should stay slightly soft.
- Use room temperature eggs for volume.
- Let it cool completely before cutting.
- Serve with fresh cold whipped cream.