Flourless Chocolate Espresso Cake
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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30 min
Prep Time
03 hrs 10 min
Total Time
16
servings Ingredients
Cake
1 tablespoon instant espresso powder
1 tablespoon hot water
34 cup Land O Lakes® Unsalted Butter
6 ounces high-quality bittersweet chocolate baking bar, broken into small pieces
1 cup granulated sugar
12 cup unsweetened cocoa
Espresso Whipped Cream
1 teaspoon instant espresso powder
1 teaspoon hot water
1 cup Land O Lakes® Heavy Whipping Cream, chilled
14 cup granulated sugar
2 tablespoons powdered sugar
18 teaspoon extra-fine edible glitter, if desired
How 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.
270 Calories
18 Fat (g)
80 Cholesterol (mg)
30 Sodium (mg)
26 Carbohydrates (g)
1 Dietary Fiber
2 Protein (g)
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