Dark Chocolate Espresso Cake

I should call this cake death by chocolate it's so rich. The first time I had this recipe was 2 years ago, when I was gluten free (for my elimination diet). It was love at first bite. I like that this flourless cake doesn't have a lot of butter in it. A lot of flourless chocolate cake recipes call for 2 sticks of butter--no thank you, my stomach would be in knots for days.

This recipe is perfect. The cake is so dense,moist, and delicious. It's wonderful served with whipped cream and raspberries. A note about the cake; it rises when it bakes and falls when it cools, resulting in a crackled top. But don't worry, the cake will be gone before anyone notices a cracked top.



Dark Chocolate Espresso Cake
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6 tablespoons butter, plus more for pan
8 ounces chopped bittersweet chocolate or (1 ½ cups semisweet chocolate chips)
1 Tbl instant espresso powder
1 Tbl vanilla (I used TJ’s bourbon vanilla)
6 large eggs, separated into whites and yolks
½ cup sugar
Confectioners' sugar, for dusting
Whipped cream, for garnish


Preheat oven to 275 degrees; with rack in center. Butter a 9-inch springform pan. Place butter and chocolate in a large bowl. Microwave in 30-second increments, stirring each time, until melted; cool slightly. Stir in vanilla and espresso powder Whisk in yolks.


In another bowl, beat egg whites to soft peaks. Gradually add sugar; beat until stiff and glossy. Whisk 1/4 of whites into chocolate mixture; gently fold mixture into remaining whites.

Pour into prepared pan; smooth top. Bake until cake pulls away from sides of pan and is just set in center, 45 to 50 minutes. Cool completely on a wire rack. Serve dusted with confectioners' sugar or whipped cream.





source: slightly adapted from Martha Stewart