Chocolate Espresso Flourless Cake

Chocolate Espresso Flourless Cake

Gilkatho

Enjoy this beautifully moist chocolate espresso flourless cake next time with your cup of coffee.  Great if you are trying to avoid flour but want maximum taste and texture.


  • – 170g of dark chocolate (70% cocoa)
  • – 50 grams of butter
  • – 6 large eggs – room temperature
  • – 200 grams of sugar
  • – 30 ml of espresso coffee
  • – pinch of salt
  • – 1 tsp of vanilla extract
  • – whipped cream & strawberries, raspberry coulis & nut praline
  • 1) Preheat oven to 180 degrees celsius, line 22cm cake tin with baking paper and set aside.
  • 2) Melt butter and chocolate in a bowl, stirring until smooth, over a saucepan of bowling water.
  • 3) Beat egg yolks in separate bowl with ½ sugar with mixer on medium-high speed for 3 minutes until thick and pale. Add pinch of salt and espresso and combine for a minute. Add vanilla and chocolate mix and combine for another minute.
  • 4) In a seperate bowl, beat egg white on medium high until foamy. Increase speed to high, gradually add ½ of sugar and beat till stiff peaks form, about 5 minutes.
  • 5) Fold into chocolate mixture, transfer batter to pan and bake till set. 40 to 45 minutes. Let the cake cool on a wire rack and transfer to a serving plate. Serve with whipped cream, fresh strawberries, praline and drizzle of raspberry sauce.
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