FLOURLESS CHOCOLATE CAKE WITH COFFEE RECIPES
FLOURLESS CHOCOLATE ESPRESSO CAKE | ALLRECIPES
An intensely chocolate flourless cake enhanced with a touch of espresso and complemented with a sweet espresso whipped cream.
Provided by Land O'Lakes
Categories Trusted Brands: Recipes and Tips Land O'Lakes, Inc.
Total Time 3 hours 10 minutes
Prep Time 30 minutes
Yield 16 servings
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees F.
- Wrap outside of 9-inch springform pan with aluminum foil. Line bottom of pan with parchment paper. Butter parchment paper and sides of pan.
- Combine 1 tablespoon instant espresso powder and 1 tablespoon hot water in bowl; set aside.
- 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 sugar; beat with whisk until combined. Add 1 egg at a time, whisking after each addition. Whisk in cocoa until well mixed.
- Pour cake 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 sides of pan. Bake 40-45 minutes or until center of cake is set.
- Remove springform pan from roasting pan. Place onto cooling rack; remove foil. Cool completely.
- Combine 1 teaspoon instant espresso powder and 1 teaspoon hot water in bowl; set aside.
- Beat chilled whipping cream and 1/4 cup sugar in chilled bowl at high speed, scraping bowl often, until stiff peaks form. Stir in espresso mixture.
- Combine powdered sugar and edible glitter in bowl.
- Remove sides from springform pan; place cake onto serving plate. Place snowflake stencil on top of cake (see Recipe Tips). Lightly dust top of cake with powdered sugar mixture. Carefully remove stencil.
- Serve with espresso whipped cream.
Nutrition Facts : Calories 273.9 calories, CarbohydrateContent 24.6 g, CholesterolContent 79.8 mg, FatContent 19.4 g, FiberContent 1.7 g, ProteinContent 2.8 g, SaturatedFatContent 11.8 g, SodiumContent 21.6 mg, SugarContent 21.4 g
FLOURLESS CHOCOLATE ESPRESSO CAKE RECIPE | MARTHA STEWART
This stunner is a naturally gluten-free cake that has a smooth, ultra-rich texture. Packed with decadent dark chocolate and espresso, it's like the mocha latte of your dreams in dessert form. And we haven't even gotten to its best selling point: this cake is super easy to pull together, with only eight basic pantry ingredients and three simple steps.
Provided by Martha Stewart
Categories Cake Recipes
Total Time 1 hours 30 minutes
Prep Time 20 minutes
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Invert bottom of a 9-inch springform pan (so cake will slide easily onto serving plate) and line with a parchment round; butter parchment. Melt butter and chocolate, stirring until smooth, in a bowl set over a saucepan of simmering water.
- Beat together egg yolks and 1/2 cup sugar with a mixer on medium-high speed until thick and pale, about 3 minutes. Add espresso powder and salt; beat until combined, about 1 minute. Add vanilla and melted-chocolate mixture; beat about 1 minute more.
- In another bowl, beat egg whites on medium-high speed until foamy. Increase speed to high; gradually add remaining 1/2 cup sugar, beating until stiff peaks form, about 5 minutes. Fold into chocolate mixture in 3 batches. Transfer batter to pan and bake until set, 40 to 45 minutes. Let cake cool completely in pan on a wire rack. Remove side of pan; transfer cake to a serving plate. Serve glaze alongside cake.
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