Flourless Dark Chocolate Espresso Cake
An ultra-rich, fudgy chocolate cake that is naturally gluten-free and elevated with a bold hit of espresso. This decadent dessert features a crackly top and a truffle-like center that melts in your mouth.
Ingredients
Ingredients
- 8 oz dark chocolate 60-70% cacao, finely chopped
- 0.75 cup unsalted butter cut into cubes
- 1 cup granulated sugar
- 3 large eggs room temperature
- 0.5 cup unsweetened cocoa powder Dutch-processed preferred
- 2 tbsp instant espresso powder
- 1 tsp vanilla extract
- 0.25 tsp sea salt plus extra for garnish
Notes
Storage: Store leftovers in an airtight container at room temperature for 2 days or refrigerate for up to 5 days. For the best texture, serve at room temperature. Make-ahead: This cake is actually better the next day as the espresso flavor deepens. Serving suggestion: Pair with a dollop of whipped cream or fresh raspberries to balance the intensity of the dark chocolate.