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Enjoy an irresistibly rich Flourless Chocolate Espresso Cake — a dream for chocolate lovers. This cake is intensely chocolatey, super moist and tender, and quick to prepare. Serve it simply with a dusting of powdered sugar and a spoonful of whipped cream or a scoop of ice cream for an elegant finish. It’s an ideal dessert for dinner parties, special occasions, or any time you crave a decadent gluten-free treat.
This flourless chocolate cake has a delicate, melt-in-your-mouth texture. The espresso intensifies the chocolate flavor without making the cake taste like coffee, and the meringue-style egg whites create a light rise and a crackled top. It’s naturally gluten free and great for anyone avoiding flour but still wanting a truly satisfying chocolate dessert.
If you enjoy chocolate cakes, you might also like Chocolate Ganache Cake, Chocolate Cake with Cream Cheese Frosting, or Blueberry Chocolate Cake.
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WHY THIS RECIPE WORKS
- Deep chocolate flavor: The combination of dark chocolate and Dutch-process cocoa delivers an intense, balanced chocolate taste.
- Simple and quick: With straightforward steps and minimal ingredients, this cake comes together quickly.
- Great for gatherings: Elegant enough for special occasions but easy enough for casual entertaining.
INGREDIENT NOTES
A few notes on key ingredients — see the recipe card below for exact amounts.
- Semi-sweet or dark chocolate: Use good-quality chocolate chips or chopped chocolate for the best flavor and texture.
- Butter: Melted with the chocolate to create a smooth base.
- Instant espresso powder: Enhances and deepens the chocolate flavor; it dissolves quickly and won’t add strong coffee notes.
- Dutch-process cocoa powder: Adds richness and a smooth chocolate finish.
- Sugar: Sweetens and stabilizes the meringue made from the egg whites.
- Eggs: Separate while at room temperature for easier whipping and better volume from the whites.
- Heavy cream: Whipped and served alongside the cake for a creamy contrast.
STEP BY STEP INSTRUCTIONS
This recipe works best with an electric mixer (stand mixer with a whisk or hand mixer). You will need a 23 cm / 9-inch springform pan, greased and lined with parchment.
The full recipe is in the recipe card below.
Preheat the oven to 190ºC / 375ºF (conventional). Prepare a 23 cm / 9-inch springform pan with parchment paper.
STEP 1: Melt the butter and chocolate together until smooth. Stir in the cocoa powder, instant espresso powder and vanilla extract. Set the mixture aside while you make the meringue.
STEP 2: Separate the eggs. Place the yolks in a small bowl and set aside. Put the whites in a clean mixing bowl and begin whipping on low, increasing to medium-high speed as they become frothy. When they look frothy with larger bubbles, gradually add the granulated sugar.
STEP 3: Continue beating until medium-stiff peaks form.
STEP 4: Stir the egg yolks into the chocolate mixture until combined. Fold in the whipped egg whites in three additions: add one third, fold gently until nearly combined, then repeat with the next two additions. Use gentle folding to keep as much air as possible in the batter.
STEP 5: Pour the batter into the prepared pan, smooth the top, and bake 28–30 minutes or until a toothpick or knife inserted in the center comes out clean. Cool completely on a wire rack before removing from the pan.
STEP 6: The cake will puff while baking and gently collapse as it cools, creating a delicate crackled top. Dust with powdered sugar and serve with whipped cream or ice cream.
EXPERT BAKING TIPS
- Use a kitchen scale: Weigh ingredients in grams for the most accurate and consistent results.
- Fold gently: Avoid overmixing once the whipped whites are added. A final gentle fold with a spatula ensures the batter is uniform without deflating it.
- Choose the right pan: Light-colored aluminum pans bake more evenly and gently; very dark pans absorb more heat and can darken the crust or dry the cake.
FAQ
Yes. Let the cake cool completely, then store it in an airtight container or wrap it in plastic wrap at room temperature for up to 3 days.
Use a toothpick or knife tester: when inserted into the center it should come out clean or with only a few moist crumbs, not wet batter.
STORAGE
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days, bringing to room temperature before serving for best texture.
Other Easy Cake Recipes To Try
- Everyday Bakes (Easy pantry-friendly recipes)
- Mixed Berry Sheet Cake with Mascarpone Cream
- Cherry Crumble Cheesecake
- No-Bake Berry Icebox Cake
If you enjoyed this recipe, please leave a star review and tag @juliemarieeats on Instagram. Follow for more ideas on Pinterest.
Flourless Chocolate Espresso Cake
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Ingredients
- 200 g dark chocolate chips semi-sweet
- 115 g salted butter
- 3 tablespoon dutch process cocoa powder
- 1 ½ teaspoon vanilla extract
- 2 tablespoon instant espresso powder
- 5 large eggs room temperature, separated
- 150 g granulated sugar
- powdered sugar for dusting
- 125 ml heavy cream
Instructions
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Preheat the oven to 190ºC / 375ºF. Grease a 23 cm / 9-inch springform pan and line the bottom with parchment.
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Melt the butter and chocolate together until smooth.
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Stir in cocoa powder, instant espresso powder and vanilla extract. Set aside.
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Separate the eggs. Place yolks aside. Whip the whites, starting slowly and increasing to medium-high until frothy, then add the sugar gradually.
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Beat until medium-stiff peaks form, then stop the mixer and set aside.
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Fold the egg yolks into the chocolate, then fold in the whipped whites in three additions until fully combined and no streaks remain.
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Transfer the batter to the pan, smooth the top, and bake 28–30 minutes or until a toothpick comes out clean. Cool completely before removing from the pan.
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Dust with powdered sugar and serve with whipped cream or ice cream.
Nutrition