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rate
Prep 20 minutes
Total 50 minutes
Serves
US | Metric
Ingredients
  • 200 g Dark Chocolate (good quality & at least 70%)
  • 150 g Salted Butter
  • 4 Small/Medium Eggs
  • 200 g Granulated Sugar
  • 3 tbsps Instant Coffee Granules
  • ½ tbsp Boiling Water

Flourless Chocolate & Espresso Cake

Flourless Chocolate & Espresso Cake Flourless Chocolate & Espresso Cake

  1. Preheat the oven to 180C. Grease a 9 inch cake tin with butter and line with parchment paper.
  2. Break up the chocolate and melt together with the butter over a bain marie, stirring occasionally. Once melted, leave to cool slightly.
  3. In a small bowl, dissolve the instant coffee in the boiling water and set aside to cool.
  4. Whisk the eggs and sugar together in a stand mixer on high or with an electric beater for 3 minutes until pale and doubled in volume.
  5. Gently fold the melted chocolate and dissolved coffee into the egg mixture with a large spatula, being careful not to knock out too much of the air. Transfer the batter to the lined cake tin and bake in the oven for 30 minutes for a gooey centre (try 40 minutes if you like it more cakey).
  6. Allow the cake to cool for 5-10 minutes before serving. Keep the cake in a sealed container either at room temperature or in the fridge. The cake will solidify more after a day at room temperature. Serve with creme fraiche and fresh berries.

Flourless Chocolate & Espresso Cake

Flourless Chocolate & Espresso Cake Flourless Chocolate & Espresso Cake

favorite
print
rate
Prep 20 minutes
Total 50 minutes
Serves
US | Metric
Ingredients
  • 200 g Dark Chocolate (good quality & at least 70%)
  • 150 g Salted Butter
  • 4 Small/Medium Eggs
  • 200 g Granulated Sugar
  • 3 tbsps Instant Coffee Granules
  • ½ tbsp Boiling Water
  1. Preheat the oven to 180C. Grease a 9 inch cake tin with butter and line with parchment paper.
  2. Break up the chocolate and melt together with the butter over a bain marie, stirring occasionally. Once melted, leave to cool slightly.
  3. In a small bowl, dissolve the instant coffee in the boiling water and set aside to cool.
  4. Whisk the eggs and sugar together in a stand mixer on high or with an electric beater for 3 minutes until pale and doubled in volume.
  5. Gently fold the melted chocolate and dissolved coffee into the egg mixture with a large spatula, being careful not to knock out too much of the air. Transfer the batter to the lined cake tin and bake in the oven for 30 minutes for a gooey centre (try 40 minutes if you like it more cakey).
  6. Allow the cake to cool for 5-10 minutes before serving. Keep the cake in a sealed container either at room temperature or in the fridge. The cake will solidify more after a day at room temperature. Serve with creme fraiche and fresh berries.