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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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3 h 10 m servings 274 cals
Original recipe yields 16 servings

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  • Prep

  • Ready In

  1. Heat oven to 350 degrees F.
  2. Wrap outside of 9-inch springform pan with aluminum foil. Line bottom of pan with parchment paper. Butter parchment paper and sides of pan.
  3. Combine 1 tablespoon instant espresso powder and 1 tablespoon hot water in bowl; set aside.
  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. 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. Remove springform pan from roasting pan. Place onto cooling rack; remove foil. Cool completely.
  7. Combine 1 teaspoon instant espresso powder and 1 teaspoon hot water in bowl; set aside.
  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. Combine powdered sugar and edible glitter in bowl.
  10. Remove sides from springform pan; place cake onto serving plate. Place snowflake stencil on top of cake (see Recipe Tips). Lightly dust top of cake with powdered sugar mixture. Carefully remove stencil.
  11. Serve with espresso whipped cream.


  • 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.
  • Cut out this snowflake stencil and use it to decorate the finished cake.
  • Read more about this recipe on our Recipe Buzz® Blog. See our Cook's Profile page for the link.

Nutrition Facts

Per Serving: 274 calories; 19.4 g fat; 24.6 g carbohydrates; 2.8 g protein; 80 mg cholesterol; 22 mg sodium. Full nutrition

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Read all reviews 5
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Perfect as written! Very versatile. Used Ghiradelli bittersweet chips (10oz bag, weighed out and removed 3 oz...used 7oz) Consider using semi sweet. Used 2T instant coffee with 1T water in cake....

This is more than good. It's also versatile ... we baked it square and cut it into squares. We used it warm with vanilla ice cream and warm chocolate sauce. Chocolate decadence. Next time: warm ...

This was very good and very rich! I forgot to do the water bath, so my cake came out a little grainy/dry on the outside, but it was moist and gooey on the inside. I skipped the glitter/powdered ...

I took this to a holiday party filled with foodies and everyone loved it! This cake was a big hit. It had just the right amount of coffee flavor. Appealing to the taste and to the eye. Easy ...

Followed the recipe. Turned out perfect. Everyone loved it. Served it with fresh raspberries, warm raspberry sauce and whipped cream and small scoop of vanilla ice cream. Used a sieve to dust po...