Flourless Chocolate Espresso Cake
An intensely chocolate flourless cake enhanced with a touch of espresso and complemented with a sweet espresso whipped cream.
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Recipe Summary
Ingredients
16
Original recipe yields 16 servings
Directions
Recipe Tips:
Cake can be made up to 3 days ahead. Store refrigerated. Let cake come to room temperature prior to serving.
To easily cut cake into slices, dip knife in hot water and wipe clean between cuts.
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.
Nutrition Facts
Per Serving:
274 calories; protein 2.8g; carbohydrates 24.6g; fat 19.4g; cholesterol 79.8mg; sodium 21.6mg.
Full Nutrition