If you like the chocolate and coffee, you will LOVE this Gluten Free Chocolate Espresso Cake! It has a lovely subtle espresso flavour and is super moist. The cake doesn’t sit heavy in your stomach like some other flourless cakes can and is just an all round winning recipe.
I made this Chocolate Espresso Cake to celebrate my brother in law’s birthday a few weeks back and it was an absolute hit! I noticed he kept creeping back to the kitchen to cut another slice. That is really the reason why I love baking. I love to spoil others and make them enjoy and feel good about food.
I would love to hear what you love about baking? Feel free to comment on this post, on my Facebook or Instagram account or send me an email! Thanks also to Martha Stewart for the recipe I adapted
The Naughty Dietitian
xoxo
- 50 g unsalted butter
- 225 g dark chocolate, chopped
- 6 large eggs, separated at room temperature
- 1 cup sugar
- 3 tbsp instant coffee powder
- ¼ tsp salt
- 1 tbsp vanilla extract
Preheat oven to 175°C and line the bottom of a 9-inch springform cake tin with baking paper and grease the sides of the tin.
Melt the butter and chocolate in a bowl set over a small saucepan of simmering water. Continue to stir until melted then remove from heat.
Using a stand mixer fitted with the paddle attachment, beat the egg yolks and half of the sugar on medium-high speed until thick and pale (approximately 3 minutes). Add the espresso powder and salt and beat for a minute until combined. Then add the chocolate mixture and vanilla and beat for a further minute until fully combined. Set aside.
Using the stand mixer fitted with the paddle attachment, then beat the egg whites on medium-high speed until they begin to foam. Then gradually add in the remaining sugar and beat until stiff peaks form. Approximately 5 minutes.
Fold the egg white mixture into the chocolate mixture in 3 bathes until combined. Then bake for 40-45 minutes until the cake is set. Let the cake completely cool on a wire rack before removing from the tin and serving.
Be careful not to overcook the cake, it should be moist in texture like a torte and sink when it begins to cool. Thanks to Martha Stewart for the original recipe.