Discover The Rich Flavor Of Espresso Chocolate Cake Recipe
In a world where calories are constantly haunting our dietary decisions, it’s refreshing to indulge in a slice of cake. Especially when that cake is a Flourless Espresso Chocolate Cake – this rich treat will satisfy even the most demanding sweet tooth. If you love coffee and deserts, then you’ll love this coffee-infused chocolate cake recipe. The cake comes out of the oven with an intense aroma of freshly-brewed espresso and irresistible chocolate.
As a barista, I’ve mastered the art of combining coffee and chocolate flavors to create mouth-watering delicacies, and this recipe is no exception. This recipe is perfect for any special occasion or for whenever you crave a delicious and decadent dessert.
But why choose a flourless cake for your dessert instead of the traditional ones with flour? Well, one great reason is that it happens to be gluten-free. However, the best reason is that it will simply make your taste buds dance with delight without adding needless ingredients. Without flour, you can bet on enjoying an ultra-moist cake so flavorsome and virtually melts in your mouth.
So tell me who can resist a moist, decadent Flourless Espresso Chocolate Cake infused with fresh hot brewed espresso? Not me, and certainly not you! So grab some eggs, sugar, butter, flavored after your preferences – without including any flour – and join me for an indulgent experience you’ll crave every day!
Why You’ll Love This Recipe
Are you a coffee lover looking for a dessert that tickles your taste buds and elevates your senses? If so, this Flourless Espresso Chocolate Cake Recipe is the perfect indulgence for you. With its rich flavours and delectable textures, this chocolate espresso cake is sure to impress even the most discerning of palettes.
What I love most about this recipe is the balance of bitter and sweet notes that unfold in every bite. The bold coffee flavour combined with dark chocolate creates a harmonious blend that invigorates and satisfies my cravings. Moreover, unlike other cakes that require flour to hold their shape, this gluten-free flourless chocolate espresso cake maintains its texture without adding any gluten.
Moreover, this cake recipe brings together a carefully selected list of ingredients that complement each other perfectly. From eggs to butter, unsalted or semisweet chocolate, instant espresso powder to granulated sugar, every ingredient contributes to the richness of this chocolate flourless cake. Additionally, since this recipe uses minimal flour substitutes like cocoa powder, it makes for an ideal dessert even for those with gluten sensitivities.
As a barista, I believe there’s no greater way to enjoy a good cup of coffee than by pairing it with an equally delicious dessert. This Flourless Espresso Chocolate Cake recipe hits all the right notes and provides an excellent opportunity for caffeinated indulgences that are sure to excite your senses.
So if you’re looking for the perfect indulgence, try out this Flourless Espresso Chocolate Cake recipe and savour the rich and delectable flavours while immersing yourself in pure bliss.
Ingredient List
Before we start, let me get you the detailed ingredient list for making this Flourless Espresso Chocolate Cake. It’s important to have all these ingredients at hand to ensure a smooth baking process and a delicious result.
Here are the ingredients you will need:
For the cake:
- 1 cup of hot water
- 2 tablespoons of espresso powder
- 6 ounces of bittersweet chocolate, chopped
- 1/2 cup of unsalted butter, cubed (1 stick)
- 3/4 cup of brown sugar
- 4 large eggs, separated
- 3/4 cup of semisweet chocolate chips
For the ganache:
- 8 tablespoons of unsalted butter, at room temperature
- 1 tablespoon of instant espresso powder
- 16 ounces of dark chocolate, chopped
- 1/4 cup of granulated sugar
- 2 cups of heavy whipping cream
For serving:
- Cocoa powder for dusting
- Fresh raspberries or raspberry sauce
The Recipe How-To
Now that we have gone through the list of ingredients, let’s focus on the recipe itself. Follow these steps to make the perfect Flourless Espresso Chocolate Cake Recipe.
Step 1: Preheat and Prep
Heat your oven to 350°F (175°C) and butter a 9-inch springform pan. Then, place a piece of parchment paper on the bottom and butter it as well. Set this aside.
Step 2: Melt Chocolate and Butter
Using a double boiler, melt 16 ounces of chopped dark chocolate with 2 sticks of unsalted butter that have been cubed (16 cubes: each cube consisting of 1 tablespoon), stirring until smooth.
You can also melt them in the microwave by placing the chocolate and butter in a microwave-safe bowl for one minute. Continue in 20-second increments, stirring after each, until fully melted.
Step 3: Add Espresso Powder
Once the chocolate mixture has been fully melted, add in 2 tablespoons of instant espresso powder and 3 tablespoons of granulated sugar. Stir until completely combined.
Note: feel free to adjust the amount of espresso powder to your preference for a stronger or milder espresso flavor.
Step 4: Beat Eggs and Sugars
Separate 6 large eggs, setting aside the egg yolks and egg whites in separate medium-sized bowls. To the bowl with the egg yolks, add ¼ cup each of granulated sugar and light brown sugar (packed). Using an electric mixer (or a whisk), beat the mixture for about two minutes, or until it becomes thick and pale in color.
Step 5: Combine Mixtures
Carefully fold the chocolate mixture into the egg yolk mixture using a rubber spatula.
Step 6: Whip Egg Whites
Now it’s time to whip up those room temperature egg whites! Using an electric mixer, beat the egg whites until they form stiff peaks.
Step 7: Combine Both Mixtures
Next, start incorporating the whipped egg whites into the chocolate and yolk mixture in three parts. With each addition, gently fold the egg whites into the mixture carefully to keep the cake light and fluffy.
Step 8: Bake!
Pour the batter into the prepared springform pan and smooth out with a rubber spatula. Bake for about 35-40 minutes or until a toothpick comes out clean when inserted into the center of the cake.
Step 9: Cool and Serve
Allow the cake to cool down completely before removing it from the pan. Sprinkle some cocoa powder on top and serve with whipped cream or raspberry sauce, topped with fresh raspberries!
Enjoy!
Substitutions and Variations
Even though this flourless espresso chocolate cake recipe is impressive on its own, there are plenty of ways to tailor it to your liking. Consider the following substitutions and variations for a personalized twist:
– Instead of raspberries, try strawberries or blueberries for a fruity balance to the chocolate flavors. If you’re feeling adventurous, add a pinch of orange zest for a zingy taste.
– For a richer flavor, switch out unsalted butter with extra virgin olive oil or coconut oil. These alternatives will bring a subtle nuttiness that complements the bitterness of espresso and dark chocolate.
– This cake can easily be made gluten-free by swapping flour with almond flour or rice flour. The latter options will result in a denser cake that will pair well with whipped cream or chocolate ganache.
– To make this recipe vegan-friendly, replace eggs with flax eggs or chia eggs. Use 1 tablespoon of either flaxseed meal or chia seeds mixed with 3 tablespoons of hot water per egg. Allow the mixture to sit for 5-10 minutes before adding it to the batter.
– Espresso powder can be swapped with strong coffee in equal amounts if you don’t have any on hand.
– If you prefer semisweet chocolate over bittersweet, adjust the amount of sugar accordingly. You may also use white chocolate chips or milk chocolate chips for a lighter and sweeter version of the cake.
– For a more elegant presentation, bake in a springform pan and finish with chocolate ganache, raspberry sauce drizzle or chopped hazelnuts on top.
Remember, substitutions and variations can alter the final results slightly. That’s why it’s important to taste your batter and make adjustments as necessary to achieve your desired flavor and texture. Enjoy experimenting!
Serving and Pairing
After preparing this rich and indulgent flourless espresso chocolate cake, it’s time to enjoy it! This decadent dessert pairs perfectly with a freshly brewed cup of hot coffee or a shot of espresso.
To serve, slice the cake into small, thin pieces as it is incredibly rich and dense. I recommend serving with a light dusting of cocoa powder and whipped cream with some fresh raspberries on top for a touch of tartness that will perfectly complement the richness of the chocolate. Alternatively, drizzle some chocolate ganache over the top for an extra layer of decadence.
This flourless masterpiece is such an elegant dessert that it lends itself to a variety of occasions, including intimate dinner parties or holiday gatherings. It also makes for a luxurious treat when you want to indulge in something sweet after a meal.
When pairing this cake with drinks, I suggest matching it with dry red wines like Cabernet Sauvignon or Merlot to balance out the sweetness of the cake. A glass of full-bodied Scotch or a serving of your favorite brandy can also complement this dessert nicely.
Overall, whether you’re celebrating or just indulging in a sweet treat, this flourless espresso chocolate cake is sure to satisfy any chocolate craving and will impress all those who try it.
Make-Ahead, Storing and Reheating
When it comes to make-ahead instructions, this flourless espresso chocolate cake recipe is a lifesaver. You can prepare the cake up to a day ahead and store it in the refrigerator until you’re ready to serve it. Simply wrap the cooled cake tightly with plastic wrap and store it in an airtight container in the refrigerator. This will prevent drying out and ensure that the cake maintains its moisture and flavor.
If you have any leftovers, which is unlikely with this decadent treat, simply store them in an airtight container in the refrigerator for up to four days. When it’s time to reheat the cake, let it come to room temperature before heating. Otherwise, it may dry out when reheated.
To reheat, place individual slices on a microwave-safe plate and heat for 15-20 seconds, or until warm. You could also reheat slices in the oven at 325°F (165°C) for 5-7 minutes or until they are warm.
Serving Tip: For an extra special presentation, dust some cocoa powder over each slice before serving. If you want to take things up a notch, add some homemade raspberry sauce and some whipped cream! The sweetness from the raspberries pairs perfectly with the richness of the chocolate espresso cake.
Tips for Perfect Results
Crafting the perfect flourless espresso chocolate cake requires precision and experience. I have put together some tips to help you attain the best possible results with the recipe. Keep in mind that practice makes perfect, and these tips are not exhaustive but sure to make a considerable difference in your output.
First, be mindful of the ingredients you use. While you can substitute some ingredients as needed, it’s crucial to keep the essence of the recipe intact. For example, when using chocolate or espresso powder, ensure they are of high quality for maximum flavor impact. Being mindful of measurement is also crucial for an excellent outcome. It is essential to follow every instructed recipe ingredient amount meticulously.
Secondly, ensure the eggs are at room temperature before cracking them open. Room-temperature eggs much mix easier and will yield lighter batter than cold ones would. A more opaque mixture is a tell-tale sign that there are clumps present in your batter.
Thirdly, melt your chocolate carefully and gradually – the best results come from keeping it over water at 100 degrees Fahrenheit until it melts gradually without burns or lumps.
Fourthly, be gentle while mixing. Whisk egg whites and yolks separately for fluffy mousse-like texture, folding in melted solids or weights only enough to blend and not overdoing it – this ensures moisture retention and prevents dryness in texture.
Lastly, ensure low oven temperatures! Baking a flourless cake is different from baking regular cakes because of their delicate nature; that’s why baking at 325 degrees Fahrenheit helps avoid cracks while still ensuring optimal baking.
In conclusion, these tips will help any baker create a scrumptious, perfect result by mastering each step of the recipe with precision and care. Don’t hesitate to refer back to these steps if you find yourself struggling through any part of baking a chocolate espresso cake or running into any difficulties!
FAQ
As a professional barista, I have encountered numerous questions about coffee and making different types of coffee drinks. In this section, I will answer some commonly asked questions that may arise when making this Flourless Espresso Chocolate Cake Recipe. So, take a sip of your hot coffee and let’s dive into the FAQ section together.
What does espresso powder do in chocolate cake?
As a barista, I am excited to share with you my recommendations on making chocolate brownies with a twist of espresso. In this recipe, we will be incorporating espresso powder to further enrich the chocolatey flavor in the brownies. So grab your aprons and let’s get baking!
What does adding coffee to chocolate cake do?
It’s a well-known fact that incorporating coffee into chocolate desserts, can take the flavors up a notch, by intensifying the taste of chocolate without introducing any distinguishable coffee flavor. It’s almost like having a reliable support system that uplifts the superstar performer, much like salt, which elevates the flavor of plain cookies, without altering their sweet taste.
What does flourless chocolate cake taste like?
The flourless chocolate cake has a different texture and taste compared to the conventional cake. While it lacks the fluffiness and lightness of a regular cake, it has a smooth and silky texture that resembles a luxurious chocolate truffle. Additionally, it boasts a rich and indulgent flavor that is sure to satisfy any chocolate lover’s palate.
Why does my flourless chocolate cake fall?
When making flourless chocolate cake, it’s common for the cake to fall during the cooling process. This usually happens when air is incorporated into the batter too quickly while whisking. To avoid this, it’s recommended to whisk the batter gently and slowly. Additionally, adding the eggs one at a time while whisking can prevent over-vigorous whisking and help the cake stay intact.
Bottom Line
And there you have it, my fellow coffee lovers! A flourless espresso chocolate cake recipe that’s sure to become a new favorite. The fusion of delicious chocolate and espresso flavors will tantalize your taste buds and leave you satisfied.
This recipe is an excellent addition to any dessert table or afternoon coffee chat with friends. It’s the perfect ending to a meal at any time of day.
And now that you have all the necessary tips, ingredient substitutions, and variations, go ahead and customize it to fit your preference. Whether you prefer it with fresh raspberries or a dollop of whipped cream on top, this dessert is sure to delight!
But why stop at one type of cake when you can indulge in a variety of desserts? Check out other recipes such as dark chocolate hazelnut torte or raspberry sauce to enjoy with your coffee cake.
So go ahead make the perfect flourless espresso chocolate cake, sit back with your coffee, unleash yourself in the world of desserts, and let the magic happen!
Flourless Espresso Chocolate Cake Recipe
Ingredients
- 1 lb semisweet chocolate, coarsly chopped
- 1 lb unsalted butter, diced
- 1 cup freshly brewed espresso
- 1 cup brown sugar
- 8 eggs, beaten to blend
- bath hot water
- raspberries (to garnish)
Instructions
- Preheat oven to 350 degrees, line bottom of 9 inch cake pan with 2 inch sides with parchment paper.
- Bring butter, espresso, and sugar to boil, stirring to disolve sugar.
- Remove pan from heat, add chocolate and whisk until smooth, cool slightly.
- Whip eggs until blended. Stir eggs into chocolate mixture until well blended, do not whip.
- Pour batter into prepared cake pan. Place cake pan in roasting pan. Pour enough hot water into roasting pan to go halfway up sides of cake pan.
- Bake for 45 minutes. Chill cake overnight in refridgerator.
- Invert pan onto serving platter (first cut around edges to loosen cake).
- May garnish with dusting of cocoa powder and raspberry sauce.
Add Your Own Notes
Nutrition
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