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Tasty Flourless Chocolate Espresso Cake. food shot

Flourless Chocolate Espresso Cake.

This Flourless Chocolate Espresso Cake is a decadent treat! Rich, fudgy, and gluten-free, it's perfect for any special occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 7 ounces dark chocolate (75% - 85% dark)
  • 1/2 cup extra virgin olive oil
  • 5 large eggs, separated
  • 3/4 cup granulated sugar
  • 2 teaspoons espresso powder
  • 1/2 teaspoon kosher salt
  • 1 tablespoon vanilla extract
  • 1/2 cup unsweetened cocoa powder
  • 2 ounces semi-sweet or milk chocolate chunks
  • 2 cups whole milk ricotta cheese
  • 2 tablespoons honey
  • 2 teaspoons vanilla extract

Equipment

  • Mixing bowls
  • Whisk
  • Rubber spatula
  • 9-inch round cake pan
  • Parchment paper
  • Double boiler or microwave

Method
 

Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Step 7: Add Chocolate Chunks - Fold in the chocolate chunks, ensuring they are evenly distributed throughout the batter.
  8. 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.
  9. 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.
  10. 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.
  11. 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.

Notes

  • For a dairy-free option, swap ricotta with cashew cream or coconut yogurt.
  • Store leftovers in an airtight container in the fridge for up to 5 days.
  • This cake can be made a day ahead for better flavor.