Coffee and chocolate. What could go wrong with a pairing so perfect? This cake is simple and classic, with no frills or fancy ingredients. It’s just a few timeless classics combined to make something delicious!

To the dismay and frustration of my waistline, I am a compulsive cake baker. When an occasion arises, there has to be cake. On a lazy weekend, I made this recipe hours before an afternoon spent with my girlfriends. The rich, decadent dessert was a hit!


This cake was already pretty good. It didn’t require much decoration. Just dust with cocoa powder to finish!


Some might say that the glaze is optional for this silky espresso, but I would not leave it out. Even the name is delicious! Pour it generously and warm up to enjoy the true comfort of winter!




This recipe is super simple and comes from Jernej Kitchen, one of my favorite blogs. You can bake a delicious cake in just five simple steps. This is a great option for those who want to put in an effort but do not have a lot of spare time.


The team was incredibly helpful, and I swapped hazelnut flour for almond. It worked perfectly! This recipe is so versatile that it’s easy to make your version. Here’s mine.



Flourless chocolate cake

  • 50g dark chocolate
  • 180g butter unsalted (plus for cake pan).
  • 70g of freshly brewed strong Espresso
  • Six eggs
  • 180g Sugar
  • 260g almond meal (Jernej Kitchen used hazelnut flour)
  • 20g cocoa (Jernej Kitchen uses unsweetened cacao powder).
  • 1 tsp of salt

Silky Espresso Glaze

  • 80g of caster sugar
  • 15g cocoa (Jernej Kitchen uses unsweetened cacao powder).
  • 100g of freshly brewed espresso



Flourless chocolate cake


  1. Preheat the oven to 190degC/375degF. Melt the butter and chocolate in a bowl over a pan of simmering water. Add the freshly brewed espresso and the salt to the chocolate-butter mixture, stir, and remove the pan from the heat.
  2. BEAT THE EGGS & SUGAR In a bowl over a pan of simmering water, beat the eggs and sugar for about 5 minutes until they are thick and pale.
  3. COMBINE Pour the chocolate mixture into the egg mixture and beat it for 2 – 3 more minutes. Stir the unsweetened chocolate and hazelnut powder well using a spatula.
  4. GLAZE Prepare glaze. Bring sugar, cacao, and espresso freshly brewed to a boil in a saucepan. Stir constantly for 2 minutes. Keep aside until required.
  5. BAKE AND SERVE Butter the cake pan. Reduce the temperature of your oven to 175 degrees C/350 degrees F. Pour the batter into the pan and bake for 40 minutes or until it is set. Serve with vanilla ice cream and cacao glaze.


You can watch the video on their Instagram page to learn about Jernej’s Flourless Chocolate Espresso Cake.

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