Description
A rich, fudgy, and decadent gluten-free dessert that requires only three simple steps: melt, whip, and bake. This flourless chocolate espresso cake is naturally gluten-free, intense in flavor, and perfect for impressing guests without the stress.
Ingredients
Scale
- 8 oz (225g) dark chocolate (at least 60% cocoa, chopped)
- ½ cup (113g) unsalted butter
- 4 large eggs (room temperature)
- ¾ cup (150g) white granulated sugar
- 1 tablespoon instant espresso powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Sea salt flakes (optional, for garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
- Chop dark chocolate into small pieces and place in a heatproof bowl with butter. Melt over a pot of simmering water (double boiler method) or in microwave bursts, stirring until smooth. Let cool slightly.
- In a separate large bowl, beat eggs and sugar with a hand or stand mixer on medium-high speed for 5-7 minutes until thick, pale, and ribbon-like.
- Stir the melted chocolate mixture into the whipped eggs. Add instant espresso powder and vanilla extract. Gently fold everything together with a spatula until just combined, being careful not to deflate the eggs.
- Pour batter into the prepared pan and smooth the top. Bake for 25-30 minutes until the top is set and slightly cracked, and a toothpick comes out with moist crumbs.
- Let the cake cool in the pan for 10 minutes, then invert onto a cooling rack to remove parchment. Cool completely before slicing. Dust with powdered sugar or sea salt flakes before serving.
Notes
Do not overbake; the cake should still jiggle slightly in the center as it continues to cook while cooling. Ensure eggs are at room temperature for proper whipping. Use high-quality dark chocolate for best flavor. The cake tastes better the next day as flavors meld.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28
- Sodium: 45
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 35
- Fiber: 3
- Protein: 6
Keywords: gluten-free, flourless chocolate cake, espresso cake, easy dessert, fudgy cake, dairy-free option, make-ahead dessert