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
30 min
03 hrs 10 min



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.


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


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.
Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.

More Recipes To Make

  • Unsalted Butter Recipes

    Unsalted Butter Recipes

    See Recipes

  • New Year's Dessert Buffet

    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, tarts, and more. These dessert recipes are sure to get the party started and keep it going well into next year!

    See Recipes

  • Christmas Cake Recipes

    Christmas Cake Recipes

    ‘Tis the season for Christmas cakes. Peppermint Swirl Cupcakes and Cherry-Filled Ornament Cake are just a few of the Christmas cake recipes that will make the sugar plum fairies begin to dance in your head.

    See Recipes

  • 2014 Christmas Recipes

    2014 Christmas Recipes

    Celebrate the season with these Christmas recipes,including updated classic desserts, cookies and festive snacks.

    See Recipes

Featured In

Recipe Image  


Unsalted Butter Recipes

See Recipes