Decadent Chocolate Espresso Cake Recipe
Are you a chocolate lover? Do you also crave the bold taste of espresso on a daily basis? If so, then this recipe is perfect for you. Our flourless chocolate espresso cake recipe is guaranteed to satisfy both those cravings in one decadent dessert.
As a barista and lover of all things coffee, I can attest that this recipe does not disappoint. The rich flavor of the bittersweet chocolate combined with the depth of the espresso creates a dessert experience like no other. This flourless cake recipe is not only gluten-free, but it is also incredibly moist and delicious.
Intrigued yet? Just wait, there is more. We’ve created a raspberry sauce that pairs perfectly with this cake. Drizzle it over each slice and indulge in a heavenly combination of flavors.
Next time you are in need of an impressive dessert to share with family and friends, make this flourless chocolate espresso cake your go-to. Trust me, once you try it, you’ll be hooked.
Why You’ll Love This Recipe
Are you in the mood for something chocolatey and indulgent, but still want to keep it gluten-free? Then I have just the recipe for you! This flourless chocolate espresso cake is the perfect blend of rich dark chocolate and bold espresso flavors – a match made in coffee heaven.
What’s more, this recipe is not only gluten-free, but also incredibly easy to follow. With only a handful of ingredients, most of which you probably already have in your pantry, you’ll be well on your way to baking up a delicious dessert that’s both impressive and satisfying. Plus, because it’s flourless, it has a unique texture that’s both fudgy and light at the same time.
But it’s not just the taste and texture that makes this chocolate espresso cake so irresistible. The combination of caffeine and cocoa is a marriage of flavors that any coffee lover will appreciate. The richness of the bittersweet chocolate is perfectly balanced by the earthy notes of the espresso powder. The aroma alone will have you wanting to dig in before it even cools down.
So ditch the boxed cake mix and treat yourself or someone special to this homemade-flourless chocolate espresso cake today. Trust me, your taste buds will thank you – and you’ll never go back to regular chocolate cakes again!
Ingredient List
Let’s take a look at the ingredient list for this delicious flourless chocolate espresso cake recipe. Here’s what you’ll need to get started:
Cake Recipe Ingredients:
- 6 ounces of unsalted butter, room temperature (plus more for greasing the pan)
- 1 cup of granulated sugar
- 3/4 cup of cocoa powder
- 1 tablespoon of instant espresso powder
- 6 large eggs, separated
- 1/4 teaspoon of salt
- 2 tablespoons of extra virgin olive oil
- 6 ounces of bittersweet or semisweet chocolate chips or chopped chocolate
Raspberry Sauce Ingredients:
- 6 ounces of fresh raspberries
- 1/4 cup of golden brown sugar
- 2 tablespoons of water
- A pinch of salt
This recipe can also be made with gluten-free flourless ingredients making it gluten-free flourless chocolate espresso cake.
The Recipe How-To
Now that we have reviewed the ingredients, it is time to dive in to the recipe steps. Follow these instructions and you are sure to serve up a delicious and delectable flourless chocolate espresso cake.
Preheat your oven
Preheat your oven to 350 degrees Fahrenheit. Make sure the rack is in the center position of your oven.
Prepare your chocolate/espresso mixture
To begin, over low heat, slowly melt 6 ounces of dark chocolate with 1 cup of unsalted butter. Once melted, add in 3 tablespoons of instant espresso powder and 1 1/2 cups of golden brown sugar. Stir until the mixture is completely smooth.
Mix in Remaining Ingredients
Remove from heat and let the chocolate mixture cool down a bit. Once it has cooled a bit, add in 6 egg yolks, one at a time until well-incorporated. Then, stir in 3/4 cup of gluten-free flourless chocolate cake flour (you can use bittersweet chocolate chips or cocoa powder).
In a separate bowl, beat 6 egg whites until stiff peaks form. Gently fold the egg whites into the chocolate mixture and mix until just incorporated.
Bake your cake
Prepare a 9-inch springform pan by buttering the sides and lining the bottom with parchment paper. Pour your batter into the prepared pan and smooth out any lumps with an offset spatula.
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan for at least 10 minutes before removing.
Serve and Enjoy
This rich, decadent, flourless chocolate espresso cake deserves a great topping! Check out our raspberry sauce recipe for a perfect pairing! Serve this dessert up with strong coffee or espresso too!
Happy Baking!
Substitutions and Variations
My favorite aspect of cooking is experimenting and making a recipe completely unique to my taste buds. Therefore, I am excited to give you variations of the Chocolate Espresso Cake recipe to encourage you to play with flavors.
First, for those who have a gluten intolerance or allergy, this recipe is perfect because it is already gluten-free being flourless! However, if you don’t have a gluten intolerance but want to experiment with other flours, try substituting almond flour for an added nuttiness or coconut flour for a tropical twist. Keep in mind that the texture may vary.
If you are not a fan of dark chocolate or bittersweet chocolate, you can substitute semi-sweet chocolate or even milk chocolate. Just make sure the ounce measurements stay consistent with the recipe to ensure moistness in the finished product.
For those who love some zing in their baked goods, add 1 tablespoon of orange zest and 1 tablespoon of freshly squeeze orange juice to your batter!
Instead of one large layer cake, opt for individual servings by baking the batter in muffin tins or ramekins for a bite-size treat. You can also sandwich raspberry sauce between two mini cakes for an extra pop of flavor. If you don’t have raspberry sauce on hand and looking for another fruity twist, try blueberry or strawberry sauce.
If you’re looking for a more comprehensive guide on substitutions, check out dessert blogs like Martha Stewart and Half Baked Harvest for more inspiration. Remember to have fun, take risks and trust your taste buds so you can create something truly special.
Serving and Pairing
Picture this: It’s a cozy fall evening, and you’re curled up in your favorite chair with a warm slice of flourless chocolate espresso cake. You take a bite and are immediately hit with the deep, rich flavor of bittersweet chocolate and the subtle kick of espresso. It’s indulgent yet not overwhelmingly sweet, and the texture is dense and fudgy. You close your eyes and savor the complex flavors dancing on your tongue.
If you’re looking for the perfect way to cap off a dinner party or impress your guests, look no further than this showstopping dessert. Flourless chocolate espresso cake is versatile enough to complement a variety of different meals and occasions, whether you’re hosting a formal dinner party or simply want to indulge in some decadent sweets on a cold evening.
For those who want to keep things simple, you can serve the cake on its own or top it with a dollop of whipped cream for an extra touch of indulgence. Alternatively, you can try pairing it with a scoop of vanilla ice cream or drizzle it with raspberry sauce for an extra burst of tangy sweetness.
Or if you’re feeling more adventurous, try serving it alongside some bold espresso coffee or strong coffee for a true caffeine-lover’s dream come true. The rich flavor profile and dense texture make this cake perfect for balancing out the bitterness of the coffee.
Regardless of how you serve it or pair it, one thing is for sure: this flourless chocolate espresso cake is sure to leave an impression on anyone who tries it. Don’t be surprised if your friends are begging for seconds – or even thirds!
Make-Ahead, Storing and Reheating
As a flourless chocolate espresso cake, this recipe can be made ahead of time and stored for later. In fact, allowing the cake to rest overnight is known to deepen the rich flavor of the chocolate and enhance the complexity of the coffee notes.
To store, wrap the completed cake in plastic wrap and place it in an airtight container. You can keep it at room temperature or in the fridge for up to four days. For longer storage or to prepare ahead of time, you can freeze it for up to two months.
When you’re ready to serve, simply allow the cake to thaw to room temperature or warm it up in the microwave or oven. To reheat in the oven (which is recommended), preheat to 250°F (120°C) before placing the cake inside. Allow it to reheat for around 10-15 minutes, take it out from oven and let cool for 5-10 minute, dust some cocoa powder on top of cake before serving to add some extra flavour.
When stored and reheated properly, the remaining texture of the cake will stay moist and delicious even after reheating. Always remember that when baking a flourless chocolate espresso cake, proper storage techniques are key for preserving its flavor and texture for maximum taste satisfaction every time!
Tips for Perfect Results
Let me tell you, I am a big fan of flourless chocolate espresso cakes. If done right, the cake is moist, decadent and rich in flavor. However, there are a few tricks to making the perfect cake that might be helpful for you in achieving an impressive dessert.
First things first, I always use good quality chocolate. Dark chocolate that is at least 70% cacao solids will do the trick. It is important to melt the chocolate and butter slowly and evenly to avoid burning. You can do this by using a double boiler or by microwaving in 20-second intervals while mixing frequently.
Another piece of advice I have for you is to mix your egg yolks and sugar together until they change in color and become pale yellow. Doing this with an electric mixer ensures that enough air is incorporated into the mixture, which adds volume and lightness to the cake.
When combining the whipped egg whites with the melted chocolate mixture, you should do so gently and carefully, folding them together using a spatula. The goal here is to blend these two mixtures while preserving as much air as possible in the beaten egg whites.
In regards to baking temperature, it’s essential that you follow closely the recipe and pre-heat your oven properly. The temperature needs to be high enough to start-off but not too hot that it will dry the cake out. Prevent your cake from forming a dome top by tapping down gently on it after removing it from the oven.
Lastly, let your flourless chocolate espresso cake cool completely before slicing into it since this makes it easier to obtain clean slices without crumbles; if serving warm make sure its cooled down at least 15 minutes before cutting into single portions.
If you follow these tips carefully, I am confident that your flourless chocolate espresso cake will be absolutely amazing and will have everyone who taste it asking about your recipe!
FAQ
Before we conclude, let me share with you some Frequently Asked Questions about this Flourless Chocolate Espresso Cake recipe. Don’t worry, I’ve got you covered, and I’m here to help you make the perfect cake every time. Let’s dive into some important questions that might be on your mind.
Can I skip the espresso powder in chocolate cake?
When you don’t have espresso or espresso powder, don’t fret. In its place, you can use a cup of regular coffee for the liquid component in the recipe. Keep in mind that the rich chocolate flavor may not be as evident in the finished product.
What is different about flourless cake?
A Flourless Cake is a type of cake that is typically made without any flour. Flourless cakes can be baked or unbaked, and are known for their smooth and creamy texture, as well as their rich and flavorful taste.
Can I add espresso powder to melted chocolate?
Want to take your chocolate dessert to the next level? Try adding some espresso powder or instant coffee! Simply mix it with your dry ingredients and your taste buds will thank you. The fine grind of the espresso powder even makes it a great addition to chocolate frosting, ganache, or sauce for an added hint of complexity.
What does adding coffee to chocolate cake do?
According to Claire Lower, coffee can enhance the richness of chocolate and mask artificial tastes, resulting in a more homemade and intricate dessert.
Bottom Line
:
If you’re a fan of chocolate and espresso, there’s no way you won’t absolutely love this flourless chocolate espresso cake recipe. With each bite, you’ll savor the rich and decadent flavors of dark chocolate and espresso that blend to create a heavenly dessert that will undoubtedly satisfy your sweet tooth.
Don’t let the absence of flour discourage you from trying out this recipe; it’s what makes it a standout dessert option. Moreover, not only is this cake gluten-free, but the use of olive oil instead of butter adds an extra layer of health benefits without sacrificing taste.
Whether you’re a beginner baker or have plenty of experience under your apron, this recipe is simple enough to follow yet sophisticated enough to impress others. And if you have any reservations about whether you’ll manage to get it right, rest assured that the tips shared above will set you up for success!
In conclusion, there’s no reason why you shouldn’t add this flourless chocolate espresso cake recipe to your repertoire of go-to dessert recipes. It’s perfect for any occasion – from dinner parties and birthdays to indulgent self-care nights in. Trust me; once you’ve tasted it, there’ll be no going back!
Chocolate Espresso Cake (flourless) Recipe
Ingredients
- 12 ounces semisweet chocolate, coarsley chopped
- 4 ounces unsweetened chocolate, coarsley chopped
- 1 lb unsalted butter, diced
- 1 cup freshly brewed espresso (or 1T espresso powder dissolved in 1c water)
- 1 cup packed golden brown sugar
- 8 large eggs, beaten
- sweetened whipped cream (optional) (optional)
Instructions
- Preheat oven to 350F; line bottom of 9" springform pan with non-stick foil or parchment paper, and wrap outside of pan with a layer of heavy-duty aluminim foil.
- Place chocolate in large bowl; set aside, In medium saucepan bring butter, sugar, and espresso to a boil, stirring to dissolve sugar; once melted and blended, add to chocolate, whisking until smooth; cool slightly.
- Lightly beat eggs together; whisk in some of chocolate mixture, then add egg mixture into remainder of chocolate mixture, whisking until smooth.
- Pour batter into springform pan, place pan in a large roasting pan, pouring enough hot water to come halfway up the sides of the pan.
- Bake for approximately one hour, or until a cake tester comes out with a few moist crumbs attached; remove cake from pan and chill overnight.
- Cut around sides of pan with butter knife to loosen cake.
Add Your Own Notes
Nutrition
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