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Flourless Chocolate Espresso Cake

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

  • Prep:
  • Total Time:
  • Servings: 8

Photography: Jonathan Lovekin

Source: Martha Stewart Living, September 2013

Ingredients

  • 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 for Flourless Chocolate Espresso Cake

Directions

  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 Add a comment

  • lopamudraraigu
    15 JUL, 2016
    Just baked this delicious cake n having it now. Tastes soo.... good. The best flour-less cake ever. In love with it.. yummmmm. ...
    Reply
  • 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.
    Reply
  • sienna2blue
    9 JUL, 2014
    Surprisingly light for a flourless cake, everyone loved it... this will be a go to recipe for entertaining!
    Reply
  • lapachix
    31 MAY, 2014
    Completely in love with this cake!! Here in Southamerica we have a name for this tipe of cakes: EXQUISITA!!!
    Reply
  • 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!
    Reply
  • 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.
    Reply
  • 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!
    Reply