New This Month

Chocolate Cake with Espresso Glaze


Flourless chocolate cake is a crumbly and dense classic everyone loves. This version gets subtle coffee flavor from espresso powder used in the batter and in a rich, creamy dark-chocolate glaze served at the table.

  • Servings: 8

Source: Martha Stewart Living, April 2008



  • 3 tablespoons unsalted butter or nondairy margarine, plus more for pan
  • 6 ounces bittersweet chocolate, chopped
  • 6 large eggs, separated, at room temperature
  • 1 cup granulated sugar
  • 3 tablespoons instant espresso powder
  • 1/4 teaspoon coarse salt
  • 1 tablespoon vanilla extract


  • 3 ounces bittersweet chocolate, chopped
  • 1 1/2 tablespoons unsalted butter or nondairy margarine
  • 2 teaspoons vanilla extract
  • 1/3 cup heavy cream or plain soy milk
  • 1/3 cup granulated sugar
  • 1 tablespoon instant espresso powder
  • 1/4 teaspoon coarse salt


  1. Make the cake: Preheat oven to 350 degrees. Butter bottom of a 9-inch springform pan, and line with parchment cut to fit. Melt butter and chocolate in a heatproof bowl set over a pan of simmering water.

  2. With a mixer fitted with the whisk attachment, beat egg yolks with 1/2 cup sugar until thick and pale, about 3 minutes. Add espresso and salt, and beat for 1 minute. Add vanilla and chocolate mixture, and beat for 1 minute.

  3. In a clean bowl and with a whisk attachment, beat egg whites until foamy. Slowly add remaining 1/2 cup sugar, beating until stiff peaks form. Fold whites into chocolate mixture in 3 additions. Pour batter into prepared pan.

  4. Bake until set, 40 to 45 minutes. Let cool completely in pan on a rack. Remove pan sides. Carefully lift cake with a spatula, and remove parchment.

  5. Make the glaze: Place chocolate, butter, and vanilla in a bowl. Bring remaining ingredients to a boil, stirring, and pour over chocolate mixture. Whisk until smooth. Serve glaze warm with cake.

Reviews Add a comment

  • ALR8907131DW
    30 MAR, 2017
    Can anyone tell me if I refrigerate leftovers or leave at room temp in sealed container? Thanks!
  • SuePrimer1
    17 APR, 2014
    I made this flourless cake for Passover two days ago and it was the most delicious cake I have ever had! I am going to make the cake and cupcakes all year long. Thank you!
  • happy love days
    27 MAR, 2013
    I made this for my family's passover last night, and it was a home run! Everyone loved it! Don't omit the chocolate sauce, it makes it super awesome!
  • animaldrj
    17 APR, 2011
    The recipe doesn't state to temper the chocolate prior to adding it to the egg yolks, but I assume you will need to do this to prevent egg curdling. I had to add a small amount of cream of tartar to the egg whites to get stiff peaks, which I don't believe is Kosher (unless certified), but was necessary for me (possibly related to the temperature of my kitchen?).
  • 51meerkat
    14 APR, 2011
    You can leave the coffee out and it will be fine. if you like, serve it with whipped cream and raspberry sauce, that combination is perfect.
  • Shiratb
    6 APR, 2011
    This cake looks amazing, and as a Kosher Jewish cook, I am always excited for new yummy Passover recipes. There's a website with ALL Kosher for Passover recipes, ( and I want to submit this one to them - it is most definitely gourmet, and I especially like how the glaze is served at the table. Thanks so much, can't wait to try it!!
  • jillison
    21 FEB, 2011
    I just wanted to add that while it's nice to see gluten free recipes, and so many of them, a lot of us have multiple allergies, such as potato, dairy and soy so nice alternatives to those would be very much helpful. thank you!
  • serilee
    1 FEB, 2011
    I don't care for the flavor of anything even remotely related to coffee. Do you think it would be as good without the espresso powder?
  • MS11402627
    30 DEC, 2010
    I have quite a selection of flourless cake rescipes, but this one trumps them all. Christmas Day guests actually said "this is the best chocolate cake I have ever had".
  • MS112626149
    5 JUL, 2010
    Quite easy for the delicious outcome! Butter the sides of the pan also. I, too, felt it important to explain to guests that it's supposed to collapse and crack. Used an 8" springform and it worked just fine too. This recipe is now going out to my firends becuase it so good