This Sinful Flourless Espresso Cake is a rich and decadent treat that will satisfy any lover of chocolate and coffee. Made without flour, this cake has a dense and fudgy texture, perfectly complemented by the intense flavor of espresso. With a hint of sweetness, this dessert is perfect for special occasions or as a luxurious pick-me-up. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate indulgence.
Ingredients
- 10 oz dark chocolate, chopped
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1/2 cup brewed espresso, cooled
- 4 large eggs
- 1/4 tsp salt
- 1 tsp vanilla extract
Directions
- Preheat the oven to 325°F (165°C) and grease a 9-inch round cake pan.
- In a heatproof bowl, melt the chopped dark chocolate and unsalted butter together over a pot of simmering water. Stir until smooth and well combined. Remove from heat and let it cool slightly.
- In a separate large mixing bowl, whisk together the granulated sugar, brewed espresso, eggs, salt, and vanilla extract until well combined.
- Gradually pour the melted chocolate mixture into the sugar mixture, whisking continuously until smooth and glossy.
- Pour the batter into the greased cake pan and smooth the top with a spatula.
- Bake in the preheated oven for about 35-40 minutes or until the top is set and the edges are slightly firm.
- Remove from the oven and let it cool completely in the pan on a wire rack.
- Once cooled, carefully remove the cake from the pan and transfer it to a serving plate.
- Serve slices of the Sinful Flourless Espresso Cake on individual dessert plates and garnish with a dusting of powdered sugar.
- Enjoy the rich and intense flavors of this decadent flourless espresso cake!
