This flourless chocolate espresso cake with a crispy top crust and a rich fudgey interior is a chocolate lover's dream! |
5 from 1 vote

Flourless Chocolate Espresso Cake

This flourless chocolate espresso cake with a crispy top crust and a rich and fudgey interior is a chocolate lovers dream!
Course Dessert
Cuisine Cake
Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Servings 10
Calories 281kcal
Author Olivia


Flourless Chocolate Espresso Cake:


Flourless Chocolate Espresso Cake:

  • Preheat oven to 350F. Butter the sides and bottom of a 9" springform pan and dust with cocoa powder.
  • Place chocolate and butter into a large heatproof bowl. Place bowl over a simmering pot of water to create a double boiler. Melt until smooth and combined.* Cool slightly and whisk in egg yolks and espresso powder.
  • While chocolate is cooling, start whipping the egg whites in a grease free bowl. Just before they reach soft peaks, start adding the sugar 1 Tbsp at a time. Beat until almost at stiff peaks and glossy.
  • Fold 1/4 of the whites into the chocolate mixture to lighten it. Fold in the remaining whites.**
  • Spread evenly into prepared pan and smooth the top.
  • Bak for approximately 35mins or until cake is set in the center (a toothpick won't be completely clean)
  • Cool completely in pan on a wire rack.
  • Cake should pull away from sides of the pan as it cools, but run a knife around the edges if needed and remove the sides of the pan.
  • Dust with powdered sugar or cocoa powder if desired. Or serve with whipped cream, ice cream, or caramel or raspberry sauce.***


* You can also melt it in the microwave.
** It's ok if there are some streaks of whites.
*** Cake is easiest to cut when it is chilled. Cut slices about an hour before serving.


Calories: 281kcal | Carbohydrates: 21g | Protein: 5g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 130mg | Sodium: 48mg | Potassium: 238mg | Fiber: 2g | Sugar: 15g | Vitamin A: 385IU | Calcium: 37mg | Iron: 3.3mg