Chocolate and coffee. Who wouldn’t want to try this combination? This cake is not adorned with frills and fancy ingredients, just some classics that have been rearranged to create something tasty!
To the astonishment of my waistline, I am a genuine baker. Therefore, when the occasion arises, it must include cake! I came up with this delectable dish on an unproductive weekend, moments before a winter afternoon with my girls. It was decadent and rich and was a huge hit!
The cake and glaze are able to be used on their own and don’t require any extra styling. Sprinkle some cocoa powder, and you’re all set!
With regards to glazing, some people might refer to this as a “smooth espresso; however, I would never just leave it out. What could you resist since the name itself sounds so delicious? Warm it up, then pour it out for ultimate winter comfort!
I sourced this simple recipe from one of my favorite blogs, Jernej Kitchen. In just five steps, you can bake a gorgeous cake baking in the oven. This recipe is ideal for those who are looking to put in the effort and don’t want to spend a lot of time.
I contacted the extremely responsive team and switched the hazelnut flour for almond, based on their suggestions. It worked like magic! I love the fact that you can make your version of this recipe. Here’s my take on it.
Flourless Chocolate Cake
- 50g dark chocolate
- 180g of unsalted butter (+ for cake pan)
- 70g of strong espresso freshly brewed and freshly brewed
- Six eggs
- 180g of sugar
- 260g almond meal (Jernej Kitchen used hazelnut flour)
- 20g cacao powder (Jernej Kitchen uses unsweetened cacao powder)
- One teaspoon salt
Silky Espresso Glaze
- 80g of caster sugar
- 15g cacao powder (Jernej Kitchen uses unsweetened cacao powder)
- 100g freshly brewed strong espresso brewed
Flourless Chocolate Cake
- Melt the chocolate. Preheat the oven to 190 degrees Celsius or 350 deg F. Melt the butter and chocolate in a bowl placed on top of a pot of boiling water. Incorporate hot espresso freshly made as well as salt into the butter and chocolate mix. Stir well before removing from the stove to cool.
- Beat the eggs, and SUGAR Beat the sugar and eggs until the mixture is pale and thick, approximately 5 mins, in the bowl that is set in a pan of boiling water.
- Combine the chocolate mix with the egg mix and beat for another 2 to 3 minutes. Mix in the hazelnut flour as well as Cacao unsweetened, and mix thoroughly with a spatula.
- GLAZE Make the glaze. In a pot, prepare the Cacao, sugar, and freshly strong espresso that you have brewed to the point of boiling. Cook for 2 minutes, continuously stirring. Keep aside until you need it.
- BAKE and serve. Make sure to grease your cake pans with butter. Reduce the oven temperature to 175 degrees C/350 degrees F. Place the cakes in the pan and bake until the cake is cooked, approximately 40 minutes. Dessert with cacao glaze or vanilla Ice cream.
Use these links to learn more about Jernej Kitchen’s recipes, or check out this useful film on their Instagram page to make their Flourless Chocolate Espresso Cake.
PS: Wondering what the differences are between Cacao as well as Cocoa powder? I have, too! Cacao is uncooked and less refined than cocoa powder. It has better antioxidant qualities. It’s the only type that is better for you on my shelves (of course!).