Chocolate Espresso Cake (flourless)

Recipe by TigerJo
READY IN: 1hr 30mins


  • 12
    ounces semisweet chocolate, coarsley chopped
  • 4
    ounces unsweetened chocolate, coarsley chopped
  • 1
    lb unsalted butter, diced
  • 1
    cup freshly brewed espresso (or 1T espresso powder dissolved in 1c water)
  • 1
    cup packed golden brown sugar
  • 8
    large eggs, beaten
  • sweetened whipped cream (optional) (optional)


  • Preheat oven to 350F; line bottom of 9" springform pan with non-stick foil or parchment paper, and wrap outside of pan with a layer of heavy-duty aluminim foil.
  • Place chocolate in large bowl; set aside, In medium saucepan bring butter, sugar, and espresso to a boil, stirring to dissolve sugar; once melted and blended, add to chocolate, whisking until smooth; cool slightly.
  • Lightly beat eggs together; whisk in some of chocolate mixture, then add egg mixture into remainder of chocolate mixture, whisking until smooth.
  • Pour batter into springform pan, place pan in a large roasting pan, pouring enough hot water to come halfway up the sides of the pan.
  • Bake for approximately one hour, or until a cake tester comes out with a few moist crumbs attached; remove cake from pan and chill overnight.
  • Cut around sides of pan with butter knife to loosen cake.