Flourless Chocolate Espresso Cake


Is it healthy? Well, not entirely. Is it still a good step in the right direction? Well, not entirely. But there are worse things.

Flourless Chocolate Espresso Cake


  • 4 1/2 tablespoons unsalted butter, plus more for cake pan
  • 6 ounces dark chocolate, minimum 70 percent cocoa, chopped
  • 6 large eggs, separated, room temperature
  • 1 1/3 cup sugar, divided
  • 4 tablespoons instant espresso powder
  • 1/4 teaspoon coarse salt
  • 1 tablespoon pure vanilla extract
  • 3 ounces bittersweet chocolate, preferably 70 percent cacao, chopped
  • 2 teaspoons pure vanilla extract
  • 1/3 cup heavy cream
  • 1/4 teaspoon coarse salt



  1. Preheat oven to 350 degrees F
  2. Invert bottom of a 9-inch springform pan (so cake will slide easily onto serving plate) and line with a parchment round; butter parchment
  3. Melt butter and chocolate, stirring until smooth, in a bowl set over a saucepan of simmering water
  4. Beat together egg yolks and 1/2 cup sugar with a mixer on medium-high speed until thick and pale, about 3 minutes
  5. Add espresso powder and salt; beat until combined, about 1 minute
  6. Add vanilla and melted-chocolate mixture; beat about 1 minute more
  7. In another bowl, beat egg whites on medium-high speed until foamy
  8. Increase speed to high; gradually add remaining 1/2 cup sugar, beating until stiff peaks form, about 5 minutes
  9. Fold into chocolate mixture in 3 batches. Transfer batter to pan and bake until set, 40 to 45 minutes
  10. Let cake cool completely in pan on a wire rack
  11. Remove side of pan; transfer cake to a serving plate
  12. Serve glaze alongside cake


  1. Combine chocolate, butter, and vanilla in a bowl
  2. Bring cream, sugar, espresso powder, and salt to a boil in a small saucepan, stirring until sugar and espresso powder are dissolved
  3. Pour over chocolate mixture and whisk until smooth


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