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.
The Naughty Dietitian
- 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.