Flourless Chocolate Espresso Cake Recipe

Name: Flourless Chocolate Espresso Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup sweet butter; 1/2 cup water; 1 teaspoon espresso coffee instant; 1 teaspoon rum extract; 1/2 teaspoon vanilla extract; 3/4 cup sugar; 3 tablespoons strawberry preserves; 1 square Baker's Semi-Sweet Chocolate Squares; 6 eggs; powdered sugar for garnish; 1 pint strawberries fresh

Servings: persons

1
Preheat oven 300 degrees:
2
Butter two 8 inch baking dishes.
3
In a small saucepan over medium heat combine water, sugar and espresso coffee and stir until sugar is completely dissolved. Add rum extract and vanilla extract to this and set this aside.
4
In a double boiler melt the chocolate squares. Pour the chocolate into a bowl and cut pieces of the butter into the chocolate. Beat the chocolate and butter mixture with an electric mixer adding the hot sugar water and the eggs one at a time.
5
Pour the batter into the prepared pans. Have a pan larger than the cake pan ready. Put the cake pan into the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
6
Bake the cake in a water bath at 300 degrees for about 30-35 minutes.
7
Remove from oven and chill in the refrigerator overnight in the pans.
8
To unmold, dip the bottom of the cake pans into hot water for about 10 seconds and invert onto the serving platter. Spread the strawberry preserves over the first cake and top with the second layer.
9
Garnish with the fresh strawberries and powdered sugar.

916

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup sweet butter, 1/2 cup water, 1 teaspoon espresso coffee instant, 1 teaspoon rum extract, and more.

Yes, Flourless Chocolate Espresso Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Flourless Chocolate Espresso Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions