Flourless Chocolate Espresso Cake
Flourless Chocolate Espresso Cake

Flourless Chocolate Espresso Cake

An intensely chocolate, flourless cake enhanced with a touch of espresso and complimented with a sweet espresso whipped cream.

The Story Behind the Recipe
16
servings
30 min
PREP TIME
03 hrs 10 min
TOTAL TIME

Ingredients

Cake

1 tablespoon instant espresso powder

1 tablespoon hot water

3/4 cup Land O Lakes® Unsalted Butter

6 ounces high-quality bittersweet chocolate baking bar, broken into small pieces

1 cup sugar

3 large Land O Lakes® Eggs

1/2 cup unsweetened cocoa

Espresso Whipped Cream

1 teaspoon instant espresso powder

1 teaspoon hot water

1 cup Land O Lakes® Heavy Whipping Cream chilled

1/4 cup sugar

 

2 tablespoons powdered sugar

1/8 teaspoon extra fine edible glitter

How to make

  1. STEP 1

    Heat oven to 350ºF.

  2. STEP 2

    Wrap outside of 8 or 9-inch springform pan with aluminum foil. Line bottom of pan with parchment paper. Butter parchment paper and sides of pan.

  3. STEP 3

    Combine 1 tablespoon instant espresso powder and 1 tablespoon hot water in bowl; set aside.

  4. STEP 4

    Place butter and chocolate in 2-quart nonstick saucepan. Cook over medium heat, stirring occasionally, until melted. Remove from heat; stir in espresso mixture. Add sugar; beat with whisk until combined. Add 1 egg at a time, whisking after each addition. Whisk in cocoa until well mixed.

  5. STEP 5

    Pour cake into prepared pan. Place springform pan into center of large roasting pan. Place roasting pan in oven. Fill space around springform pan slowly with hot water, to about 1 inch up sides of pan. Bake 40-45 minutes or until center of cake is set.

  6. STEP 6

    Remove springform pan from roasting pan. Place onto cooling rack; remove foil. Cool completely.

  7. STEP 7

    Combine 1 teaspoon instant espresso powder and 1 teaspoon hot water in bowl; set aside.

  8. STEP 8

    Beat chilled whipping cream and 1/4 cup sugar in chilled bowl at high speed, scraping bowl often, until stiff peaks form. Stir in espresso mixture.

  9. STEP 9

    Combine powdered sugar and edible glitter in bowl.

  10. STEP 10

    Remove sides from springform pan; place cake onto serving plate. Place stencil on top of cake. Lightly dust top of cake with powdered sugar mixture. Carefully remove stencil.

  11. STEP 11

    Serve with espresso whipped cream.

Tip #1

- Cake can be made up to 3 days ahead. Store refrigerated. Let cake come to room temperature prior to serving.

Tip #2

-To easily cut cake into slices, dip knife in hot water and wipe clean between cuts.

Nutrition

270Calories
18Fat (mg)
80Cholesterol (mg)
30Sodium (mg)
26Carbohydrates (g)
1Dietary Fiber
2Protein (g)

Reviews

Explore reviews from
our online community

  November 05, 2014

Love this cake .Couldn't be easier to make and looks and tastes as if it took hours . So rich and delicious .

— says Darlene M.
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