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.
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Hameedjan Hs
[email protected]I love the combination of chocolate and espresso in this cake. It's a perfect balance of sweet and bitter.
Franklin Huffman
[email protected]This cake is so rich and decadent! It's perfect for a special occasion.
Shekh Ripon
[email protected]I followed the recipe exactly and the cake turned out perfectly. It was moist and flavorful, and the espresso glaze added a nice touch of bitterness.
Jed IT Solution Limited - JIS
[email protected]This cake was easy to make and turned out great! I'll definitely be making it again.
Ronald Prekins
[email protected]Not my favorite.
Austin Berry
[email protected]Meh.
zafar waheeda
[email protected]This cake was a bit too sweet for my taste.
Michael Abram
[email protected]I'll definitely be making this again.
Sheikh Shila
[email protected]Delicious!
Arsal Khan
[email protected]This cake was amazing! I made it for a friend's birthday and it was a huge success. Everyone loved it.
Hasnain Chadhar
[email protected]The cake was good, but it didn't rise as much as I thought it would. I'm not sure what I did wrong.
Elli
[email protected]This cake was a bit too rich for my taste, but it was still good. I think I'll try making it with less sugar next time.
Nabila Khan
[email protected]Loved this recipe! The cake was moist and flavorful, and the espresso glaze added a nice touch of bitterness.
Shabbir Alam
[email protected]This cake was easy to make and turned out perfectly. It's definitely going into my regular dessert rotation.
ptah kymcun
[email protected]I'm not usually a fan of flourless chocolate cakes, but this one was amazing! The texture was smooth and velvety, and the espresso flavor really took it to the next level.
Md Nejam
[email protected]This flourless chocolate espresso cake was a hit at my dinner party! It was rich, decadent, and had the perfect amount of coffee flavor. My guests raved about it.