Moms’ Night Out: Flourless Chocolate Espresso Cake

I was recently invited to a moms’ night out gathering at a friend’s house and I knew actually what I wanted to make for the group, flourless chocolate cake with espresso.  I wouldn’t normally bake with espresso for fear that my toddler would have a bite and be bouncing off the walls, but I knew the mom crowd would appreciate this added ingredient.  Plus, the added coffee enhances the chocolate flavor, so that’s reason enough for me.

The recipe calls for 70% cacao baking chocolate and my local grocery store actually carried Guittard Chocolate brand.  Only the best for mom, right?!  It turns out that this is the BEST indulgent chocolate cake I have ever made and will continue to make for special occasions in the future.  It’s surprisingly easy to make and after 1 hour of baking you are almost ready to pour your favorite glass of red wine to enjoy with it.  Cheers!

Recipe adapted from: Baked From Scratch
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Products Used:

Guittard 70% Chocolate Bars

KitchenAid Stand Mixer

9″ Round Springform Pan

Glass Bowl

Sauce Pot

di Oro Living Silicone Spatula

Flourless Chocolate Cake with Espresso

Prep Time: 20 mins
Cook Time: 1hr
Yields: 9" Cake

Ingredients

  • 3 (4 ounce) 70% Cacao extra bittersweet baking chocolate
  • 3/4 Cup - Unsalted butter, cubed
  • 6 Large Eggs
  • 1 1/2 Cups - Sugar
  • 2 Teaspoons - Espresso Powder
  • 1/4 Teaspoon - Salt
  • Unsweetened Cocoa Powder

Method

  1. Preheat oven to 325 degrees. Spray a 9" springform pan with cooking spray and then line with parchment paper going up the sides of the pan
  2. In a double boiler, add the chocolate and butter. Cover over simpering water, until mixture is smooth. Stir occasionally. Removed from heat and let cool for 10 minutes
  3. Meanwhile, in a stand mixer with the whisk attachment, beat together the eggs, sugar, salt and espresso on medium. Beat until light and thickened (6-8 minutes)
  4. Fold in the melted chocolate until combined
  5. Pour batter into the 9" springform pan. Bake for 1 hour, or until toothpick comes out clean from the center. (may need to bake for an additional 5-10 minutes)
  6. Let cool completely on a wire rack. The cake will fall in the center while cooling. When ready to serve, remove from springform pan and dust with cocoa powder.

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2 Comments

  • comment-avatar
    Ksenia December 23, 2017 (11:22 am)

    Sounds and looks very yummy ? I don’t have a standing mixer – is it possible to make it with a regular mixer?

    • comment-avatar
      Nicole Bedard December 23, 2017 (4:49 pm)

      Yes you could use a hand mixer, just have it running when you are pouring in the chocolate mixture, if possible. It’s so good and worth the effort. Enjoy!