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Decadent Flourless Chocolate Cake with Espresso Recipe

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4.2 from 36 reviews

A rich and decadent Flourless Chocolate Cake made with semisweet chocolate, butter, and coconut sugar. This dense, fudgy dessert is naturally gluten-free and enhanced with espresso powder for a deeper chocolate flavor, perfect for chocolate lovers seeking an indulgent treat without flour.

  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings

Ingredients

Main Ingredients

  • 8 ounces semisweet chocolate chips
  • 6 tablespoons butter or coconut oil
  • 6 large eggs, separated (room temperature)
  • ½ cup coconut sugar
  • ½ teaspoon espresso powder
  • Optional: cacao powder for dusting

Instructions

  1. Prepare the Chocolate: Melt the semisweet chocolate chips and butter (or coconut oil) together gently in a double boiler or microwave in short bursts until smooth. Stir in the espresso powder and set aside to cool slightly.
  2. Separate Eggs: Carefully separate the egg whites from the yolks, placing them in different bowls. Ensure the egg whites are free of any yolk for proper whipping.
  3. Mix Yolks and Sugar: Beat the egg yolks with coconut sugar until the mixture becomes pale and slightly thickened. Gradually fold the melted chocolate mixture into the yolk mixture until fully combined.
  4. Whip Egg Whites: Using a hand mixer or stand mixer, whip the egg whites until stiff peaks form, which will give the cake its light texture despite being flourless.
  5. Combine Mixtures: Gently fold the whipped egg whites into the chocolate yolk mixture in batches, being careful not to deflate the egg whites to maintain the cake’s airy texture.
  6. Prepare Baking Pan: Line an 8-inch round springform pan with parchment paper and grease the sides lightly to prevent sticking.
  7. Bake the Cake: Pour the batter into the prepared pan and smooth the top. Bake in a preheated oven at 325°F (163°C) for about 45-50 minutes, or until the top has set but the center is still slightly soft.
  8. Cool and Dust: Allow the cake to cool in the pan on a wire rack. Once cooled, remove from the pan and dust with cacao powder if desired before serving.

Notes

  • Use room temperature eggs for better volume when whipping egg whites.
  • The cake will be dense but should have a slightly soft center for the best texture.
  • For a dairy-free version, substitute butter with coconut oil.
  • Allow the cake to cool completely before removing from the pan to avoid cracking.
  • Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://allyumcooks.com/decadent-flourless-chocolate-cake-with-espresso-recipe/