Decadent Flourless Chocolate Cake with a Hint of Espresso

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 8
★★★★★
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If you've been searching for an indulgent dessert that's both simple to make and utterly impressive, look no further. This Decadent Flourless Chocolate Cake with a Hint of Espresso is a rich, fudgy delight that's perfect for any occasion, or even just a cozy evening at home.

Ingredients for Decadent Flourless Chocolate Cake with a Hint of Espresso

Semi-sweet chocolate chips provide the robust chocolate base of the cake, giving it depth and richness. Unsalted butter adds a smooth, creamy texture and helps the chocolate melt seamlessly. Granulated sugar sweetens the cake and balances the bitterness of the cocoa. Unsweetened cocoa powder intensifies the chocolate flavor, while eggs act as the binding agent, giving the cake structure and moisture. Vanilla extract adds a subtle aroma, and espresso powder enhances the chocolate notes with a touch of complexity. Lastly, a pinch of salt rounds out the flavors, bringing everything together beautifully.

Tips & Tricks

  • If you don't have espresso powder, instant coffee can be a substitute, but use a bit more to match the intensity.
  • For a smoother top, tap the cake pan lightly on the counter before baking to remove air bubbles.
  • Keep an eye on the baking time; overbaking will dry out the cake. Aim for a slightly gooey center.

Serving Suggestions

This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a more sophisticated touch, consider serving it with a handful of fresh berries like raspberries or strawberries, which complement the richness of the chocolate.

Frequently Asked Questions

Can I make this cake ahead of time?
Absolutely! This cake can be made a day in advance. Just store it in an airtight container at room temperature.
What if I don’t have an 8-inch cake pan?
You can use a 9-inch pan, but the cake will be thinner. Adjust the baking time accordingly, checking a few minutes earlier.
Is there a substitute for the semi-sweet chocolate chips?
You can use chopped chocolate bars instead, as long as they are of similar cocoa content.

Decadent Flourless Chocolate Cake with a Hint of Espresso Recipe Walkthrough

Start by preheating your oven to 375°F (190°C). Take an 8-inch round cake pan, grease it well, and line the bottom with parchment paper. This will make sure your cake comes out smoothly later.

Set up a double boiler or use a heatproof bowl over simmering water to melt the semi-sweet chocolate chips and butter. Stir until they are smooth and fully combined, then take the mixture off the heat.

Quickly mix in the granulated sugar, cocoa powder, and salt until everything is nicely incorporated. This will start to smell heavenly at this point!

Add the eggs one at a time, mixing well after each addition to ensure a smooth batter. Then, stir in the vanilla extract and espresso powder. The batter should be glossy and thick.

Pour the delicious batter into your prepared cake pan and smooth the top with a spatula to ensure even baking. Place it in the preheated oven for 25-30 minutes. You'll know it's done when the top forms a thin crust and a toothpick inserted into the center comes out with moist crumbs.

Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Once it's cooled, carefully invert it onto a serving plate and peel off the parchment paper.

Why You'll Love This Recipe

  • Incredibly rich and fudgy texture that melts in your mouth.
  • Gluten-free by nature, making it perfect for diverse dietary needs.
  • An elegant dessert that requires minimal effort and ingredients.
  • The espresso enhances the chocolate flavor without overpowering it.

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

Step-by-step 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.

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