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Flourless Chocolate Espresso Cake

This recipe is excerpted from "Martha Stewart's Cakes" (Clarkson Potter, September 2013; $25).

  • Prep:
  • Total Time:
  • Servings: 8
Flourless Chocolate Espresso Cake

Photography: Jonathan Lovekin

Source: Martha Stewart Living, September 2013


  • 3 tablespoons unsalted butter, plus more for cake pan
  • 6 ounces bittersweet chocolate, preferably 70 percent cacao, chopped
  • 6 large eggs, separated, room temperature
  • 1 cup sugar, divided
  • 3 tablespoons instant-espresso powder
  • 1/4 teaspoon coarse salt
  • 1 tablespoon pure vanilla extract
  • Chocolate Glaze


  1. Preheat oven to 350 degrees. Invert bottom of a 9-inch springform pan (so cake will slide easily onto serving plate) and line with a parchment round; butter parchment. Melt butter and chocolate, stirring until smooth, in a bowl set over a saucepan of simmering water.

  2. Beat together egg yolks and 1/2 cup sugar with a mixer on medium-high speed until thick and pale, about 3 minutes. Add espresso powder and salt; beat until combined, about 1 minute. Add vanilla and melted-chocolate mixture; beat about 1 minute more.

  3. In another bowl, beat egg whites on medium-high speed until foamy. Increase speed to high; gradually add remaining 1/2 cup sugar, beating until stiff peaks form, about 5 minutes. Fold into chocolate mixture in 3 batches. Transfer batter to pan and bake until set, 40 to 45 minutes. Let cake cool completely in pan on a wire rack. Remove side of pan; transfer cake to a serving plate. Serve glaze alongside cake.

Reviews (6)

  • heiditam 12 Oct, 2014

    This comes out beautiful and has a rich dark chocolate taste. I have made this without a spring form, just using parchment lined pans.

  • sienna2blue 9 Jul, 2014

    Surprisingly light for a flourless cake, everyone loved it... this will be a go to recipe for entertaining!

  • lapachix 31 May, 2014

    Completely in love with this cake!! Here in Southamerica we have a name for this tipe of cakes: EXQUISITA!!!

  • cassielynn02 3 Nov, 2013

    This is my favorite chocolate cake I've ever made, and I am an avid home cook. Perfectly moist, not too sweet, beautiful texture. I think it works best cooked less time (closer to 40 min). Made for a crowd and we were licking our plates - no one could believe there is no flour. I can't wait to make this again... Can't get over it!

  • mfbarrett 1 Oct, 2013

    I made this dessert for a family Sunday dinner. It was relatively easy to make. I was nervous that I should have pulverized the expresso, but it was fine. I was worried also when the top cracked when I cut it. I made a chocolate glaze and served it with the cake, and everyone loved it. I served small slices because I did not know if it too sweet or too rich. It was not. My two grandsons wanted vanilla ice cream with it and they licked their plates clean. I would make this again.

  • Topshi 29 Sep, 2013

    I made this cakes yesterday for company. We all LOVED it!! It is not a sweet cake, but has a wonderful intense chocolate/coffee flavor. The topping finishes the cake and makes it indescribably delicious, although the cakes stands well on it's own! This is definitely a favorite of mine and I do a lot of baking!

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