Flourless Chocolate Espresso Cake
Serves: 3
Felicia King
1 January 1970
Based on User reviews:
47
Spice
53
Sweetness
50
Sourness
44
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 tsp
Instant Espresso Powder1 tsp
Water (hot)1 cup
Sugar1 cup
Unsweetened Cocoa Powder2 tbsps
Powdered SugarDirections:
1
Heat oven to 350 degrees F
2
Wrap outside of 9-inch springform pan with aluminum foil
3
Line bottom of pan with parchment paper
4
Butter parchment paper and sides of pan
5
Combine 1 tablespoon instant espresso powder and 1 tablespoon hot water in bowl; set aside
6
Place butter and chocolate in 2-quart nonstick saucepan
7
Cook over medium heat, stirring occasionally, until melted
8
Remove from heat; stir in espresso mixture
9
Add sugar; beat with whisk until combined
10
Add 1 egg at a time, whisking after each addition
11
Whisk in cocoa until well mixed
12
Pour cake into prepared pan
13
Place springform pan into center of large roasting pan
14
Place roasting pan in oven
15
Fill space around springform pan slowly with hot water, to about 1 inch up sides of pan
16
Bake 40-45 minutes or until center of cake is set
17
Remove springform pan from roasting pan
18
Place onto cooling rack; remove foil
19
Cool completely
20
Combine 1 teaspoon instant espresso powder and 1 teaspoon hot water in bowl; set aside
21
Beat chilled whipping cream and 1/4 cup sugar in chilled bowl at high speed, scraping bowl often, until stiff peaks form
22
Stir in espresso mixture
23
Combine powdered sugar and edible glitter in bowl
24
Remove sides from springform pan; place cake onto serving plate
25
Place snowflake stencil on top of cake (see Recipe Tips)
26
Lightly dust top of cake with powdered sugar mixture
27
Carefully remove stencil
28
Serve with espresso whipped cream