Skip Navigation
Search recipes, ingredients, articles, products...
Flourless Chocolate Espresso Cake

Flourless Chocolate Espresso Cake

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

Read the Story Behind the Recipe

What's this?

What is this button?

You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!

Learn How it Works...

30 min
Prep Time
03 hrs 10 min
Total Time



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 granulated 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, if desired

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. Lightly dust top of cake with powdered sugar mixture.

  11. STEP 11

    Serve with espresso whipped cream.

Read the Story Behind the Recipe

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.

Tip #3

- For moist and even baking, this flourless cake is baked in a water bath. A roasting pan works well as the outer pan to hold the water. For more information on water baths, click here.

Tip #4

Read more about this recipe on Recipe Buzz® Blog.

Nutrition (1 serving)

270 Calories
18 Fat (g)
80 Cholesterol (mg)
30 Sodium (mg)
26 Carbohydrates (g)
1 Dietary Fiber
2 Protein (g)
Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.

Featured In

New Year's Dessert Buffet Collection  


New Year's Dessert Buffet

Get the new year started off right with delicious New Year's dessert recipes! Decorate the buffet with cakes, cheesecake, bars and more. These dessert recipes are sure to get the party started and keep it going well into next year!

See Recipes