Flourless Chocolate Espresso Cake.

Sharing is caring!

Indulging in a rich, decadent dessert doesn’t have to be complicated. Enter the Flourless Chocolate Espresso Cake, a showstopper that combines the bold flavors of dark chocolate and espresso in a velvety, moist cake that is sure to impress. This cake is perfect for special occasions, dinner parties, or simply when you need a sweet treat that feels indulgent yet effortless.

This recipe is not only gluten-free but also incredibly simple, requiring just a handful of ingredients that work in harmony to create a cake that is dense, fudgy, and bursting with flavor. The addition of espresso enhances the chocolate, making each bite a delightful experience. Let’s dive into why cooks rave about this cake and how you can make it at home!

Why Cooks Rave About It

Cooks everywhere adore the Flourless Chocolate Espresso Cake for several reasons. Firstly, it boasts a rich chocolate flavor that is incredibly satisfying, making it a favorite among chocolate lovers. Moreover, the absence of flour means it can be enjoyed by those with gluten sensitivities without sacrificing taste or texture.

Additionally, the recipe is versatile; it can be dressed up with a variety of toppings, from fresh berries to a dusting of cocoa powder or a dollop of whipped cream. Finally, it’s a fantastic way to showcase high-quality chocolate, making it an impressive dessert for gatherings or celebrations.

Ingredient Rundown

To create this luscious cake, you will need the following ingredients:

• 7 ounces dark chocolate (75% – 85% dark): The star of the show, providing depth and richness.
• 1/2 cup extra virgin olive oil: Adds moisture and a subtle fruity flavor.
• 5 large eggs, separated: The egg whites will be whipped to create a light texture.
• 3/4 cup granulated sugar: Sweetens the cake perfectly while enhancing moisture.
• 2 teaspoons espresso powder: Intensifies the chocolate flavor.
• 1/2 teaspoon kosher salt: Balances the sweetness and enhances flavor.
• 1 tablespoon vanilla extract: Adds warmth and depth of flavor.
• 1/2 cup unsweetened cocoa powder: For that extra chocolatey goodness.
• 2 ounces semi-sweet or milk chocolate chunks: For delightful pockets of melted chocolate.
• 2 cups whole milk ricotta cheese: Provides creaminess and a slight tang.
• 2 tablespoons honey: A natural sweetener that adds a unique flavor.
• 2 teaspoons vanilla extract: Enhances the overall flavor profile.

Prep & Cook Tools

To make the Flourless Chocolate Espresso Cake, you’ll need the following tools:

• Mixing bowls: For combining ingredients.
• Whisk: For beating egg whites and mixing batter.
• Rubber spatula: For folding in ingredients gently.
• 9-inch round cake pan: The perfect size for this cake.
• Parchment paper: To line the cake pan and prevent sticking.
• Double boiler or microwave: For melting the chocolate.

Cook Flourless Chocolate Espresso Cake. Like This

Step 1: Prepare Your Oven and Pan

Preheat your oven to 350°F (175°C). Line a 9-inch round cake pan with parchment paper, and grease the sides with a little olive oil to ensure smooth removal.

Step 2: Melt the Chocolate

In a double boiler or microwave, melt the 7 ounces of dark chocolate until smooth. If using a microwave, heat in short bursts of 20 seconds, stirring in between to avoid burning. Once melted, set aside to cool slightly.

Step 3: Separate the Eggs

Carefully separate the egg yolks from the egg whites. Place the egg whites in a large mixing bowl and the yolks in another bowl.

Step 4: Combine the Wet Ingredients

To the bowl with the egg yolks, add the olive oil, granulated sugar, espresso powder, kosher salt, vanilla extract, and cocoa powder. Mix until well combined. Gradually stir in the melted chocolate until smooth.

Step 5: Whip the Egg Whites

Using a whisk or electric mixer, beat the egg whites until soft peaks form. This will add lightness to the cake.

Step 6: Fold Egg Whites into the Batter

Gently fold the whipped egg whites into the chocolate batter in three additions. Be careful not to deflate the egg whites; you want the cake to be airy and light.

Step 7: Add Chocolate Chunks

Fold in the chocolate chunks, ensuring they are evenly distributed throughout the batter.

Step 8: Bake the Cake

Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes, or until the cake has slightly puffed and a toothpick inserted in the center comes out with a few moist crumbs.

Step 9: Cool the Cake

Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Step 10: Prepare the Ricotta Topping

In a mixing bowl, combine the ricotta cheese, honey, and 2 teaspoons of vanilla extract. Mix until smooth and creamy.

Step 11: Serve and Enjoy

Once the cake has cooled, spread the ricotta mixture on top. Slice, serve, and delight in the flavors of this Flourless Chocolate Espresso Cake.

Ingredient Swaps & Substitutions

If you find yourself missing an ingredient or two, here are some swaps you can consider:

• Dark chocolate: Use a high-quality vegan chocolate if preferred.
• Extra virgin olive oil: Can be replaced with melted coconut oil for a different flavor.
• Ricotta cheese: For a dairy-free option, try cashew cream or coconut yogurt.
• Granulated sugar: Coconut sugar can be used for a less refined alternative.

Troubleshooting Tips

If you encounter issues while making the Flourless Chocolate Espresso Cake, consider these tips:

• Too dense: Ensure that the egg whites are whipped properly to incorporate air into the batter.
• Cracked top: This is normal for flourless cakes; make sure not to overbake.
• Sticking to the pan: Always line the pan with parchment paper and grease the sides.
• Not rising: Ensure your egg whites are whipped to soft peaks before folding them into the batter.

Storage Pro Tips

To keep your Flourless Chocolate Espresso Cake fresh and delicious, consider these storage tips:

• Store the cake in an airtight container in the refrigerator for up to 5 days.
• For longer storage, freeze slices wrapped in plastic wrap and aluminum foil for up to 3 months.
• To serve from the freezer, thaw overnight in the refrigerator before enjoying.

FAQ

Can I make this cake ahead of time?

Absolutely! The Flourless Chocolate Espresso Cake can be made a day in advance and stored in the fridge. It actually tastes even better after a day as the flavors meld.

Is this cake suitable for special diets?

Yes, this cake is gluten-free and can be made dairy-free with substitutions such as vegan chocolate and cashew cream.

Can I use a different type of sweetener?

Yes, you may use honey, maple syrup, or agave nectar, but keep in mind this may alter the texture slightly.

What can I serve with this cake?

This cake pairs beautifully with Salted Double Chocolate Peanut Butter Cookies, fresh berries, whipped cream, or a scoop of ice cream for an extra indulgent dessert.

The Takeaway

Making a Flourless Chocolate Espresso Cake is an enjoyable culinary adventure that results in a dessert that is both elegant and indulgent. The combination of dark chocolate and espresso creates a flavor profile that is hard to resist. Whether you are celebrating a special occasion or simply treating yourself, this cake will surely delight anyone who takes a bite. With simple ingredients and straightforward instructions, you’ll find that baking this cake is as rewarding as it is delicious. Get ready to impress your family and friends with a dessert that is not only beautiful but also incredibly satisfying!