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.





Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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.

  • 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 (3)

99 Ratings
  • 5 star values: 24
  • 4 star values: 38
  • 3 star values: 27
  • 2 star values: 9
  • 1 star values: 1
Rating: Unrated
Can anyone tell me if I refrigerate leftovers or leave at room temp in sealed container? Thanks!
Rating: Unrated
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!
Rating: Unrated
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!