Best 4 Sinful Flourless Espresso Cake Recipes
Indulge in the symphony of flavors with our flourless espresso cake, a culinary masterpiece that tantalizes taste buds with its rich, intense aroma and velvety smooth texture. This flourless wonder is crafted with the finest ingredients, including dark chocolate, espresso powder, and a touch of sea salt, resulting in a decadent symphony of flavors that will leave you craving for more. Accompanying this delightful creation are three irresistible frosting options: a classic vanilla buttercream, a luscious chocolate ganache, and a zesty orange glaze. Each frosting complements the cake perfectly, creating a unique and unforgettable taste experience. Whether you prefer the timeless elegance of vanilla, the rich indulgence of chocolate, or the tangy brightness of orange, there's a frosting here to satisfy every palate. So, prepare to embark on a culinary journey like no other, as we guide you through the steps to create this sinful flourless espresso cake, adorned with your choice of frosting. Let's dive into the world of flavors!
Let's cook with our recipes!
SINFUL FLOURLESS ESPRESSO CAKE
Sinfully delicious! This cake must be chilled overnight, so plan ahead.
Provided by MARBALET
Categories Raspberry Desserts
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a 9 inch round cake pan with parchment paper.
- Bring butter, espresso, and sugar to a boil in a medium saucepan, stirring to dissolve sugar.
- Place chocolate in a large bowl, and add boiling hot espresso mixture. Whisk until smooth. Cool slightly. Whisk in eggs. Pour batter into prepared pan.
- Place cake pan in a roasting pan. Pour enough hot water into the roasting to come half way up the sides of the cake pan. Bake until center of cake is set, and a tester inserted comes out clean with a few moist crumbs attached, about 1 hour. Remove from water. Chill overnight.
- Puree raspberries in processor. Chill. Serve with chilled cake.
Nutrition Facts : Calories 648.9 calories, Carbohydrate 55.6 g, Cholesterol 205.3 mg, Fat 48 g, Fiber 6.7 g, Protein 8.3 g, SaturatedFat 28.5 g, Sodium 61.7 mg, Sugar 47.6 g
SINFUL FLOURLESS ESPRESSO CAKE
Sinfully delicious! This cake must be chilled overnight, so plan ahead.
Provided by MARBALET
Categories Raspberry Desserts
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a 9 inch round cake pan with parchment paper.
- Bring butter, espresso, and sugar to a boil in a medium saucepan, stirring to dissolve sugar.
- Place chocolate in a large bowl, and add boiling hot espresso mixture. Whisk until smooth. Cool slightly. Whisk in eggs. Pour batter into prepared pan.
- Place cake pan in a roasting pan. Pour enough hot water into the roasting to come half way up the sides of the cake pan. Bake until center of cake is set, and a tester inserted comes out clean with a few moist crumbs attached, about 1 hour. Remove from water. Chill overnight.
- Puree raspberries in processor. Chill. Serve with chilled cake.
Nutrition Facts : Calories 648.9 calories, Carbohydrate 55.6 g, Cholesterol 205.3 mg, Fat 48 g, Fiber 6.7 g, Protein 8.3 g, SaturatedFat 28.5 g, Sodium 61.7 mg, Sugar 47.6 g
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.
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.
Tips:
- Use good quality espresso powder or finely ground coffee for a rich coffee flavor.
- Make sure the butter is at room temperature before creaming it with the sugar, this will help to create a smooth and creamy batter.
- Do not overbeat the egg whites, otherwise they will become dry and stiff.
- Fold the egg whites into the batter gently, using a spatula, to avoid deflating them.
- Bake the cake in a preheated oven, this will help to prevent it from sinking in the middle.
- Let the cake cool completely before frosting it, this will help to prevent the frosting from melting.
Conclusion:
This flourless espresso cake is a delicious and decadent dessert that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you like it rich and intense or light and fluffy, this cake is sure to please. So next time you are looking for a special dessert, give this flourless espresso cake a try.
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