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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.

Source: Martha Stewart Living, April 2008





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How would you rate this recipe?
  • ALR8907131DW
    30 MAR, 2017
    Can anyone tell me if I refrigerate leftovers or leave at room temp in sealed container? Thanks!
    • MS10041733
      27 JAN, 2018
      I refrigerate it because of the high egg content. However I prefer to eat it chilled, so that probably plays a role in my decision too.
  • 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

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