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Flourless Chocolate Espresso Cake
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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 granulated 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 side 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 granulated 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 batter 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 side 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 granulated 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 side 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.

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.Click through for more information on water baths and other cheesecake tips.

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