Indulge your senses with a slice of pure decadence! This Gluten Free Flourless Espresso Chocolate Cake is not just a dessert; it's an experience that combines rich dark chocolate with the robust flavor of espresso, creating a symphony of taste that will leave you craving more. Perfectly fudgy and irresistibly moist, this cake is a delightful treat for anyone, regardless of dietary restrictions. Whether you're hosting a dinner party or simply treating yourself, this cake is sure to impress! Ready to dive into the world of chocolatey bliss? Let’s get baking!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: French
Serves: 10 servings
Ingredients
- 1 cup dark chocolate chips
- 1/2 cup unsalted butter
- 3/4 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon espresso powder
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan with butter and line the bottom with parchment paper for easy removal of the cake.
- In a medium saucepan, melt the unsalted butter and dark chocolate chips together over low heat. Stir frequently until the mixture is smooth and fully combined. Remove from heat and allow it to cool slightly.
- In a large mixing bowl, combine the sugar, eggs, vanilla extract, espresso powder, and salt. Whisk together until the mixture is well blended and slightly frothy.
- Gradually add the melted chocolate and butter mixture to the egg mixture, stirring continuously until fully incorporated. Make sure the chocolate is not too hot to prevent cooking the eggs.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula. Tap the pan gently on the counter to remove any air bubbles.
- Bake the cake in the preheated oven for 20-25 minutes, or until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully run a knife around the edges and invert the cake onto a wire rack to cool completely.
- After the cake has cooled, you can dust it with powdered sugar or cocoa powder for a decorative finish. Serve it as is or with a dollop of whipped cream or a scoop of vanilla ice cream if desired.
Tips
- Quality Ingredients Matter: Use high-quality dark chocolate chips for the best flavor. The richer the chocolate, the more intense the cake will be!
- Don’t Overmix: When combining the chocolate mixture with the egg mixture, stir just until incorporated. Overmixing can lead to a denser texture.
- Check for Doneness: Since this cake is flourless, it may seem underbaked when you take it out of the oven. A toothpick inserted should come out with a few moist crumbs, not wet batter.
- Cooling is Key: Allow the cake to cool in the pan for at least 10 minutes before transferring it to a wire rack. This will help it set and prevent it from breaking.
- Serving Suggestions: For an extra touch, serve with a dollop of whipped cream or a scoop of vanilla ice cream. Dusting with powdered sugar or cocoa powder adds a beautiful finish!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 25g
Protein: 4g
Fat: 19g
Saturated Fat: 11g
Cholesterol: 90mg
