Best 5 Flourless Chocolate Espresso Cake Recipes
Indulge in the symphony of flavors with our Flourless Chocolate Espresso Cake, a culinary masterpiece that tantalizes your taste buds with every bite. This flourless cake is crafted with a symphony of rich, indulgent chocolate and the invigorating essence of espresso. It's a harmony of textures, with a dense yet velvety crumb that gives way to a luscious, creamy center. Each slice is a journey of taste, taking you from the deep, decadent chocolate to the bright, aromatic notes of espresso. Let your senses dance to the rhythm of this harmonious dessert, perfect for any occasion.
**Additional Recipes Included:**
1. **Chocolate Ganache Frosting:** Elevate your cake to new heights with this rich, velvety frosting made from chocolate and cream. Its smooth, decadent texture complements the cake's intense chocolate flavor, creating an unforgettable experience.
2. **Espresso Glaze:** Drizzle this glaze over the cake for an extra layer of espresso flavor. It's a simple yet elegant touch that adds a touch of sophistication to your dessert.
3. **Chocolate Espresso Truffles:** Treat yourself or your loved ones to these delightful truffles, made with a blend of chocolate, espresso, and cream. They're a perfect bite-sized indulgence that captures the essence of the cake in a compact, delectable form.
FLOURLESS CHOCOLATE ESPRESSO CAKE WITH RASPBERRY SAUCE
Provided by Marlin Kaplan
Categories Cake Coffee Food Processor Chocolate Dessert Bake Wedding Raspberry Chill Bon Appétit Cleveland Ohio Kidney Friendly
Yield Serves 20
Number Of Ingredients 10
Steps:
- FOR SAUCE:
- Working in batches, puree raspberries and syrup in processor. Strain puree into medium bowl. Chill. (Can be made 2 days ahead. Keep chilled.)
- FOR CAKE:
- Preheat oven to 350 °F. Line bottom of 9-inch-diameter cake pan with 2-inch-high sides with parchment. Place all chocolate in large bowl. Bring butter, espresso and sugar to boil in medium saucepan, stirring to dissolve sugar. Add to chocolate; whisk until smooth. Cool slightly. Whisk in eggs.
- Pour batter into prepared pan. Place cake pan in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cake pan. Bake until center of cake is set and tester inserted into center comes out with a few moist crumbs attached, about 1 hour. Remove pan from water. Chill cake overnight.
- Cut around pan sides to loosen cake. Using oven mitts as aid, hold pan bottom over low heat for 15 seconds, warming slightly to release cake. Place platter over pan. Hold pan and platter together tightly and invert. Lift off cake pan; peel off parchment.
- Serve with sauce and fresh berries.
FLOURLESS CHOCOLATE ESPRESSO CAKE
This stunner is a naturally gluten-free cake that has a smooth, ultra-rich texture. Packed with decadent dark chocolate and espresso, it's like the mocha latte of your dreams in dessert form. And we haven't even gotten to its best selling point: this cake is super easy to pull together, with only eight basic pantry ingredients and three simple steps.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h30m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Invert bottom of a 9-inch springform pan (so cake will slide easily onto serving plate) and line with a parchment round; butter parchment. Melt butter and chocolate, stirring until smooth, in a bowl set over a saucepan of simmering water.
- Beat together egg yolks and 1/2 cup sugar with a mixer on medium-high speed until thick and pale, about 3 minutes. Add espresso powder and salt; beat until combined, about 1 minute. Add vanilla and melted-chocolate mixture; beat about 1 minute more.
- In another bowl, beat egg whites on medium-high speed until foamy. Increase speed to high; gradually add remaining 1/2 cup sugar, beating until stiff peaks form, about 5 minutes. Fold into chocolate mixture in 3 batches. Transfer batter to pan and bake until set, 40 to 45 minutes. Let cake cool completely in pan on a wire rack. Remove side of pan; transfer cake to a serving plate. Serve glaze alongside cake.
FLOURLESS CHOCOLATE ESPRESSO CAKE
An intensely chocolate flourless cake enhanced with a touch of espresso and complemented with a sweet espresso whipped cream.
Provided by Anonymous
Categories Trusted Brands: Recipes and Tips Land O'Lakes, Inc.
Time 3h10m
Yield 16
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees F.
- 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.
Nutrition Facts : Calories 273.9 calories, Carbohydrate 24.6 g, Cholesterol 79.8 mg, Fat 19.4 g, Fiber 1.7 g, Protein 2.8 g, SaturatedFat 11.8 g, Sodium 21.6 mg, Sugar 21.4 g
CHOCOLATE GLAZE FOR FLOURLESS CHOCOLATE ESPRESSO CAKE
Use this recipe to make Flourless Chocolate Espresso Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 10m
Yield Makes 3/4 cup
Number Of Ingredients 7
Steps:
- Combine chocolate, butter, and vanilla in a bowl. Bring cream, sugar, espresso powder, and salt to a boil in a small saucepan, stirring until sugar and espresso powder are dissolved. Pour over chocolate mixture and whisk until smooth.
CHOCOLATE ESPRESSO CAKE (FLOURLESS)
I got this recipe from a friend I used to work with, who maintains that it's VITAL to use fresh espresso. This cake is very rich and fudge-like. I've tried cutting the recipe in half (unsucessfully) so I prefer to make the whole cake and just share it with others. My co-worker's recipe called for offering it with raspberry sauce, but I never asked for that part of the recipe as I just can't mix chocolate and fruit.
Provided by TigerJo
Categories Dessert
Time 1h30m
Yield 20 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350F; line bottom of 9" springform pan with non-stick foil or parchment paper, and wrap outside of pan with a layer of heavy-duty aluminim foil.
- Place chocolate in large bowl; set aside, In medium saucepan bring butter, sugar, and espresso to a boil, stirring to dissolve sugar; once melted and blended, add to chocolate, whisking until smooth; cool slightly.
- Lightly beat eggs together; whisk in some of chocolate mixture, then add egg mixture into remainder of chocolate mixture, whisking until smooth.
- Pour batter into springform pan, place pan in a large roasting pan, pouring enough hot water to come halfway up the sides of the pan.
- Bake for approximately one hour, or until a cake tester comes out with a few moist crumbs attached; remove cake from pan and chill overnight.
- Cut around sides of pan with butter knife to loosen cake.
Tips:
- Use high-quality chocolate: The chocolate is the star of this cake, so it's important to use a good quality chocolate that you enjoy the taste of. A chocolate with a cocoa content of 70% or higher will give you the best results.
- Don't overmix the batter: Overmixing the batter will make the cake tough. Mix just until the ingredients are combined.
- Bake the cake in a water bath: Baking the cake in a water bath helps to create a moist and tender cake. Place the cake pan inside a larger pan filled with hot water.
- Let the cake cool completely before serving: The cake needs to cool completely before serving so that it has time to set. This will also make it easier to slice the cake.
- Dust with cocoa powder before serving: Dusting the cake with cocoa powder before serving adds a touch of elegance and makes the cake look even more delicious.
Conclusion:
This flourless chocolate espresso cake is a rich, decadent, and delicious dessert that is perfect for any occasion. It's easy to make and can be enjoyed by people of all ages. The cake is also gluten-free, making it a great option for people with celiac disease or gluten sensitivity. So next time you're looking for a special dessert, give this flourless chocolate espresso cake a try. You won't be disappointed!
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