Rating: 4 stars
7 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

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

Recipe Summary

additional:
2 hrs 40 mins
total:
3 hrs 10 mins
prep:
30 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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