Flourless Chocolate Espresso Cake
An intensely chocolate, flourless cake enhanced with a touch of espresso and complemented with a sweet espresso whipped cream.
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Ingredients
Cake
1 tablespoon instant espresso powder
1 tablespoon hot water
3 Land O Lakes® Unsalted Butter
4 cup6 ounces high-quality bittersweet chocolate baking bar, broken into small pieces
1 cup granulated sugar
1
2 cup unsweetened cocoaEspresso Whipped Cream
1 teaspoon instant espresso powder
1 teaspoon hot water
1 cup Land O Lakes® Heavy Whipping Cream, chilled
1
4 cup granulated sugar
2 tablespoons powdered sugar
1
8 teaspoon extra-fine edible glitter, if desiredHow to make
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STEP 1
Heat oven to 350ºF.
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STEP 2
Wrap outside of 8- or 9-inch springform pan with aluminum foil. Line bottom of pan with parchment paper. Butter parchment paper and side of pan.
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STEP 3
Combine 1 tablespoon instant espresso powder and 1 tablespoon hot water in bowl; set aside.
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STEP 4
Place butter and chocolate in 2-quart nonstick saucepan. Cook over medium heat, stirring occasionally, until melted. Remove from heat; stir in espresso mixture. Add granulated sugar; beat with whisk until combined. Add 1 egg at a time, whisking after each addition. Whisk in cocoa until well mixed.
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STEP 5
Pour batter into prepared pan. Place springform pan into center of large roasting pan. Place roasting pan in oven. Fill space around springform pan slowly with hot water, to about 1 inch up side of pan. Bake 40-45 minutes or until center of cake is set.
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STEP 6
Remove springform pan from roasting pan. Place onto cooling rack; remove foil. Cool completely.
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STEP 7
Combine 1 teaspoon instant espresso powder and 1 teaspoon hot water in bowl; set aside.
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STEP 8
Beat chilled whipping cream and 1/4 cup granulated sugar in chilled bowl at high speed, scraping bowl often, until stiff peaks form. Stir in espresso mixture.
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STEP 9
Combine powdered sugar and edible glitter in bowl.
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STEP 10
Remove side from springform pan; place cake onto serving plate. Lightly dust top of cake with powdered sugar mixture.
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STEP 11
Serve with espresso whipped cream.
Tip #1
Cake can be made up to 3 days ahead. Store refrigerated. Let cake come to room temperature prior to serving.
Tip #2
To easily cut cake into slices, dip knife in hot water and wipe clean between cuts.
Tip #3
For moist and even baking, this flourless cake is baked in a water bath. A roasting pan works well as the outer pan to hold the water.Click through for more information on water baths and other cheesecake tips.
And don't forget to tag us @landolakesktchn.
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