Updated: Mar 30
FLOURLESS CHOCOLATE ESPRESSO CAKE WITH SILKY ESPRESSO GLAZE
Coffee and chocolate. Who can go wrong with such a fine pairing? This cake has no frills and fancies, just some timeless classics put together to create something delicious!
Much to the dismay of my my waistline, I am a compulsive baker. So when an occasion presents itself - there must be cake! I whipped up this delicious recipe on a lazy Saturday, hours before a winter afternoon with the girls. It was rich and decadent and went down a treat!
The cake and glaze can hold their own, so this certainly didn't need much dressing up. A dusting of cocoa powder and you are good to go!
When it comes to the glaze, some might call this silky espresso optional, but I wouldn't leave it out. How could you resist when even it's name sounds delicious? Warm it up and pour generously for true winter comfort!
I picked this super easy recipe from one of my favourite blogs Jernej Kitchen. In five easy steps you will have a beautiful cake in the oven. It's perfect for when you want to make an effort, but don't want to invest a lot of time.
I checked in with the incredibly responsive team and swapped the hazelnut flour with almond on their recommendation - it worked like a charm! I love that you can put your own spin on this recipe; so here's my take on it 😊.
Flourless Chocolate Cake
50g dark chocolate
180g unsalted butter (+ for cake pan)
70g freshly brewed strong espresso
260g almond meal (Jernej Kitchen used hazelnut flour)
20g cocoa powder (Jernej Kitchen use unsweetened cacao powder)
1 tsp salt
Silky Espresso Glaze
80g caster sugar
15g cocoa powder (Jernej Kitchen use unsweetened cacao powder)
100g freshly brewed strong espresso
Flourless Chocolate Cake
MELT THE CHOCOLATE Preheat the oven to 190°C / 375 °F. Melt the chocolate and butter in a bowl set over a saucepan of simmering water. Add the freshly brewed strong espresso and salt to the chocolate and butter mix, stir well and remove from the heat to cool.
BEAT THE EGGS AND SUGAR Beat the eggs and sugar until thick and pale, about 5 minutes in a bowl set over a saucepan of simmering water.
COMBINE Pour the chocolate mixture into the egg mixture and beat for another 2 - 3 minutes. Add the hazelnut flour and unsweetened cacao and stir well, using a spatula.
GLAZE Prepare the glaze. In a saucepan bring the sugar, cacao and freshly brewed strong espresso to a boil. Simmer for 2 minutes, stirring constantly. Set aside until needed.
BAKE AND SERVE Grease the cake pan with butter. Lower the oven temperature to 175°C / 350 °F. Pour the batter into the cake pan and bake until set, for about 40 minutes. Serve with cacao glaze and/or vanilla ice cream.
PS: wondering what the difference between Cacao and Cocoa powder is? I did too! Cacao is raw and much less processed than cocoa powder. It boasts better antioxidant properties. I didn't have the version that's better for you stocked in my pantry (of course!). You can read more here.