An intensely chocolate flourless cake enhanced with a touch of espresso and complemented with a sweet espresso whipped cream.

Anonymous

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Recipe Summary

prep:
30 mins
additional:
2 hrs 40 mins
total:
3 hrs 10 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Cake:
Espresso Whipped Cream:

Directions

Instructions Checklist
  • Heat oven to 350 degrees F.

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  • Wrap outside of 9-inch springform pan with aluminum foil. Line bottom of pan with parchment paper. Butter parchment paper and sides of pan.

  • Combine 1 tablespoon instant espresso powder and 1 tablespoon hot water in bowl; set aside.

  • 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.

  • 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.

  • Remove springform pan from roasting pan. Place onto cooling rack; remove foil. Cool completely.

  • Combine 1 teaspoon instant espresso powder and 1 teaspoon hot water in bowl; set aside.

  • 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.

  • Combine powdered sugar and edible glitter in bowl.

  • 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.

  • 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.

Nutrition Facts

274 calories; protein 2.8g; carbohydrates 24.6g; fat 19.4g; cholesterol 79.8mg; sodium 21.6mg. Full Nutrition
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Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/10/2017
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. Could omit coffee and/or replace with orange flavor. Baked 40 mins. Perfect. Used 1/2c sugar and 1T instant coffee in whipped cream. Could substitute expresso whipped cream with many things. Jellies glazes. orange raspberry strawberry hazelnut ice cream homemade whipped cream fruit etc. Read More
(3)

Most helpful critical review

Rating: 3 stars
01/20/2020
It turned out fine but really didn t go a long way. Read More
7 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
02/10/2017
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. Could omit coffee and/or replace with orange flavor. Baked 40 mins. Perfect. Used 1/2c sugar and 1T instant coffee in whipped cream. Could substitute expresso whipped cream with many things. Jellies glazes. orange raspberry strawberry hazelnut ice cream homemade whipped cream fruit etc. Read More
(3)
Rating: 5 stars
12/17/2016
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 cherries. Read More
(1)
Rating: 1 stars
04/02/2018
I must have done something horribly wrong! It was about a half inch tall and it was like eating chocolate butter!! I made it exactly as directed and was was terribly disappointed to not have had the same experience as others. Read More
(1)
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Rating: 4 stars
02/07/2018
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 sugar and opted to just top it with the whipped cream. Read More
Rating: 5 stars
11/21/2017
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 powered sugar on cake and dusted cocoa on ice cream. Spring of mint. Yummy and beautiful! Next time I ll take a pic. Read More
Rating: 5 stars
12/17/2017
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 to make too. Make sure to wrap the pan very well with the foil...I had some water seep in and it made the bottom edges soggy. Next time I will use one of those Bake-Even Strips instead. Also don't overdo it with the powder sugar...less is more. I used a paint stencil I found at a hobby shop. Read More
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Rating: 3 stars
01/20/2020
It turned out fine but really didn t go a long way. Read More
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