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–+ servings

Flourless Espresso Chocolate Cake

Marla Hingley
Smooth, and delicate cake with a truffle like texture. This is cake will have everyone raving, and no one guessing it's gluten free.
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Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Servings 8

Ingredients
  

  • 3 Tbsp butter or margarine
  • 6 oz dark chocolate 70% cacao
  • 6 eggs separated, room temperature
  • 1 cup sugar divided
  • 3 Tbsp instant espresso powder
  • 1/4 tsp salt
  • 1 Tbsp vanilla

Instructions
 

  • Melt chocolate and butter, stirring until smooth. Set aside.
  • Using a mixer on medium speed, beat yolks with 1/2 cup sugar until thick and pale in color, about 3 minutes. Mix in espresso powder and salt, then beat in vanilla and melted chocolate mixture for another minute.
  • In another bowl, whip egg whites while slowly adding remaining 1/2 cup sugar, until stiff peaks form. Fold in chocolate mixture (in 3 batches), gently mixing until combined.
  • Pour into a prepared 9" springform pan (grease bottom only, not sides) and bake at 350°F for 45-50 minutes.
  • Allow to cool completely in pan, then remove sides.
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