I still remember the first time I had a flourless chocolate cake. A friend, who just happened to be a pastry chef, popped over to our small Boston apartment to whip up a gourmet meal. Now I can’t remember what we ate for dinner. I am sure it was delicious. But what I remember was the dessert. A flourless chocolate cake. And what I remember the most was how ridiculously easy it was to watch it get made.
Don’t let the lack of height of this cake make you think it’s not going to pack a 1-2 punch of chocolate flavor. This short stack of a cake delivers when it comes to chocolate. And it can all be made in one bowl with about less than 30 minutes of active time on your part.
Like I said this is the cake recipe you want to stick in your back pocket for last minute get togethers when you need a showstopping dessert that doesn’t require a lot of fuss.
How To Make This Flourless Espresso Chocolate Cake
So let’s talk details. To make this cake you need to start by setting up with a double boiler. A double boiler is simply setting a heatproof bowl over a pan with simmering water. Just simply fill the pan with a few inches of water and set your stove on medium-high heat. This cake calls for 4 ounces of bittersweet chocolate. Be sure to use good quality chocolate for this cake. You want to melt your chocolate and a stick of butter to the bowl and just stir until it’s melted.
Now once the chocolate and butter has melted, take off the heat and allow to cool slightly for about 5 minutes before adding the rest of the ingredients. Once slightly cooled, go ahead and add the rest of the other ingredients.
This cake is actually a slight adaptation from Epicurious’s Flourless Chocolate Cake. I adapted it by adding an ingredient I think all chocolate cakes should include- espresso. Coffee or espresso in this case, brings out the flavor of chocolate and intensifies it. So please don’t skip it. I added a Gourmesso espresso capsule directly to this cake for a truly strong espresso flavor. I didn’t even bother brewing the espresso first, just simply cut the pod open and added it in with the rest of the ingredients. Easy peasy.
Gourmesso Coffee recently sent me some of their capsules to try. These capsules are compatible with Nespresso Original Line machines and are about 30% cheaper than Nespresso pods. Now about 99% of these pods I’m going to use to make a delicious cup of joe. Coffee and me do not separate throughout the day. But I just couldn’t help throwing some in my desserts.
That’s how this flourless espresso chocolate cake was born. I tried using for this recipe the Honduras Pure Forte and Messico blend forte and both worked beautifully. Gourmesso Coffee offers many varieties, but any of them would work wonders with this.
What makes this cake even better is there is no flour added. So gluten free lovers rejoice! And heck, even if you love your desserts full of flour, trust me you won’t miss it. I know you guys are going to love this cake. Like these flourless fudge cookies that still remain one of my most popular recipes to date on this blog, I know this one is going to be a hit as well.
This cake can be made in an 8-inch round cake pan or springform pan. Just be sure to spray and line the pan with parchment paper for easy release. All it needs in the end is a dollop of whipped cream, a scoop of vanilla ice-cream, or even just a sprinkle of powdered sugar.
So when it comes to dinner parties and entertaining guests, the meal can be sometimes forgotten. But the dessert? Never. Well least that’s true for me. And I think every meal, should end with chocolate and coffee. Maybe all in one cake?
If you like this recipe and let me know and leave me a comment! And be sure to subscribe to never miss a new recipe or baking tutorial. I'll send you my 10 baking secrets to help you save time in the kitchen.
Until next time, happy baking!
- 4 ounces fine-quality bittersweet chocolate (not unsweetened)
- 1 stick (1/2 cup) unsalted butter
- 3/4 cup sugar
- 3 large eggs
- 1/2 cup unsweetened cocoa powder
- 1 Gourmesso Espresso Capsule
- 1. Preheat oven to 375°F and butter an 8-inch round baking pan. Line bottom with a round of parchment paper and spray with non-stick spray.
- 2.Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth. Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture.
- 3. Allow to cool slightly then add in your eggs and whisk well. Stir in the cocoa powder and the contents of the Gourmesso espresso capsule into the chocolate mixture and whisk until just combined.
- 4. Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate.
- 5. Dust cake with powdered sugar (or cocoa powder) and serve with ice-cream if desired. (Cake keeps, after being cooled completely, in an airtight container, 1 week.)