Flourless Chocolate Espresso Cake Recipe

Time1h

Serves8

hazelnut praline caramel, vanilla ice cream, shaved chocolate

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Preheat the Oven
Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
2
Melt Chocolate and Butter
In a medium saucepan, melt the dark chocolate and butter over low heat, stirring until smooth. Remove from heat and let it cool slightly.
3
Mix the Batter
In a large mixing bowl, whisk together the granulated sugar and eggs until well combined. Add the melted chocolate mixture, espresso powder, vanilla extract, and a pinch of salt. Stir until smooth.
4
Bake the Cake
Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes, or until the cake has set and a toothpick inserted in the center comes out with a few moist crumbs.
5
Cool and Serve
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Serve with hazelnut praline caramel, a scoop of vanilla ice cream, and shaved chocolate on top.