Decadent Flourless Chocolate Cake with a Hint of Espresso
This rich and indulgent Flourless Chocolate Cake with a Hint of Espresso delivers a velvety texture and a deep chocolate flavor that is perfect for chocolate lovers. This gluten-free dessert is an excellent choice for any occasion, offering a sophisticated twist with a whisper of espresso. Ideal for dinner parties and holiday celebrations, this cake is sure to impress with its simplicity and elegance.
Prep time: 15 minutesCook time: 30 minutesServes: 8
Ingredients
8 oz semi-sweet chocolate chips
1/2 cup unsalted butter
3/4 cup granulated sugar
1/4 cup unsweetened cocoa powder
3 large eggs
1 tsp vanilla extract
1 tsp espresso powder
1/4 tsp salt
Instructions
1. Preheat your oven to 375°F (190°C) and grease an 8-inch round cake pan. Line the bottom with parchment paper.
2. In a double boiler or a heatproof bowl set over simmering water, melt the chocolate chips and butter until smooth and combined. Remove from heat.
3. Stir in the granulated sugar, cocoa powder, and salt until well incorporated.
4. Add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract and espresso powder.
5. Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. Bake in the preheated oven for 25-30 minutes, or until the top has formed a thin crust and a toothpick inserted into the center comes out with moist crumbs.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. Once cooled, carefully invert onto a serving plate and remove the parchment paper.
Storage
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Reheating
To reheat, place a slice in the microwave for 10-15 seconds to enjoy warm.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
