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Chocolate Glaze for Flourless Chocolate Espresso Cake


Use this recipe to make Flourless Chocolate Espresso Cake.

  • Prep:
  • Total Time:
  • Yield: Makes 3/4 cup

Source: Martha Stewart Living, September 2013


  • 3 ounces bittersweet chocolate, preferably 70 percent cacao, chopped
  • 1 1/2 tablespoons unsalted butter
  • 2 teaspoons pure vanilla extract
  • 1/3 cup heavy cream
  • 1/3 cup sugar
  • 1 tablespoon instant-espresso powder
  • 1/4 teaspoon coarse salt


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

Cook's Notes

Glaze can be made up to 3 days ahead and stored in refrigerator. Rewarm, stirring until smooth, in a bowl set over a saucepan of simmering water.

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