This site uses Akismet to reduce spam. It was absolutely delicious. Because this is #Choctoberfest and you can never have too much chocolate, this cake is finished off with a yummy dark chocolate ganache topping. Taste, adding more honey if needed to sweeten. This recipe was really tasty, except there wasn’t much of an espresso flavor. Enter to Win $10,000 to Makeover Your Home! This fudge-like cake is also gluten-free, perfect for Valentine's Day and can even be made kosher to enjoy for Passover by making your own confectioners' sugar. Please let me know if you have any other questions. I was having trouble getting the egg whites to combine well with the chocolate mixture so had to stir quite a bit. In another bowl, lightly beat the yolks. I am a major fan of flourless chocolate cake. Preheat the oven to 350 degrees F. Grease a 9-inch spring-form pan and line the bottom with parchment paper. Thank you Elvira!! I hope you love this recipe and let me know how the honey goes! Your email address will not be published. Beat together egg yolks and 1/2 cup sugar with a mixer on medium-high speed until thick and pale, about 3 minutes. Just be sure to keep it covered and in a cool place. Hi Abby! I am so glad you all loved this cake and the smell is one of the best parts haha! I hope you love this recipe! ? Thank you for trying it!! Ever had a … I think my favorite part of was overloading the whipped ricotta honey on top of each slice. I am so glad this turned out so well for you! I wouldn’t recommend this as a layered birthday cake. I would make this again. Chocolate…all the chocolate. It is probably the best chocolate cake I have ever made and considering how many chocolate cakes I have made over the years, that says a lot. Cannot wait to make it again. Here in Southamerica we have a name for this tipe of cakes: EXQUISITA!!! Line a 20cm/8" cake tin with baking paper. Good chocolate, good extra virgin olive oil, a decent amount of eggs, and apparently no flour. Thank you so much Kelley! Thank you!! xTieghan. Whisk in the eggs … Your recipes are always so perfect in flavor combinations. I’ve recently made two other chocolate desserts that called for espresso powder just as a chocolate flavor enhancer – and both times I felt overwhelmed by the espresso flavor….which makes me suspicious that may be the brand I’m using is more potent. Please let me know if you have any other questions. HI Ivy! HI Leslie, yes you can omit the espresso. Thank you!! I haven’t tested this recipe with liquid espresso, but you could give it a try. Remove from the oven and let sit 10 minutes. It was a hit! Yes, you can use dark chocolate chunks and I think adding espresso to the ricotta sounds great! It melts in your mouth and is truly “roll your eyes'” back delicious. xTieghan. When folding in the egg whites I incorporated to what I thought was “just combined” (could still see some egg white swirls) vs. more completely (completely combined like I later saw in an IG video) so my final cake didn’t look exactly as pictured BUT it still tasted great!! I hope this still turns out amazing for you! Martha Stewart may receive compensation when you click through and purchase from links contained on I hope you love this recipe! You rock! I can't save this recipe to my Pinterest account and call it Keto friendly. Thank you Hayden! One cake + frosting, or cake + frosting + cake + frosting (a layered cake)? Did you try making this without the sugar? Thank you so much! I am having trouble getting espresso powder. Please let me know if you have any other questions. I am so glad you enjoyed this so much, Brian! Fold half of the whipped egg whites into the chocolate mix until just combined, fold in the remaining egg whites. Moist, and rich, with an incredible chocolate flavor, my Flourless Chocolate Espresso Cake is a decadent treat that is gluten-free and simple to make. Linking my favorite birthday cake below. Creamy Brie Four Cheese Mac and Cheese with Buttery Ritz Crackers + Video. I made this dessert for a family Sunday dinner. Love to hear that! Also, HAPPY BIRTHDAY!! Or if you’ve already talked about it, I’d love a point in that direction. Just baked this delicious cake n having it now. Yes, that will work very well! xTieghan. There’s also no need to refrigerate this cake. It’s great for Valentine’s Day (do you celebrate? xTieghan. FLOURLESS DARK CHOCOLATE AND COFFEE CAKE PREPARATION. xTieghan. The ricotta honey vanilla frosting was fantastic too! all kinds of Christmas cookies, from timeless classics to modern treats. It was easy to make also which of course makes it even better. I didn’t make the whipped ricotta but instead just whipped some heavy cream which was quite tasty on the cake. Fold into chocolate mixture in 3 batches. I am sorry to hear that! 2. Thanks in advance for your feedback! It truly didn’t matter; the cake was still perfect. Whipped ricotta…with honey and vanilla too. I am so glad this recipe turned out so well for you! Even my three year old chowed down, though I think the ricotta threw him when he was expecting a more sugary frosting. Yes, instant coffee will be just great. Hi Abigail, I hope you love this recipe! If that’s not easily available, any extra virgin olive oil will work well. Hi Learn how to sew an easy medical face mask with fabric and cotton ribbon, amid the coronavirus (COVID-19) pandemic. The ricotta should be stored in the fridge. Great recipe! I am so glad everyone loved this cake and I hope your friends love it at your game night! Thank you!! You try using honey, but you might have an overly moist and dense cake. Don’t get me wrong, I’d love some pretty flowers, jewelry, or a restock of my favorite skincare products. First off on Martha's email for this recipe, it stated "low sugar." 1 tablespoon instant espresso powder. This is definitely a favorite of mine and I do a lot of baking! 3 tablespoons unsalted butter, plus more for cake pan, 6 ounces bittersweet chocolate, preferably 70 percent cacao, chopped, 6 large eggs, separated, room temperature, Back to Flourless Chocolate Espresso Cake. Making this cake tomorrow for a birthday, but I don’t have a working blender or food processor on hand at the moment. Also, yes to the cookie butter ice cream!! I am so happy you loved this one!! I’m Tieghan, the recipes you’ll find here are inspired by the people and places I love most. Thank you Gabina! I hope you love this recipe! Ingredients. Please let me know if you have any other questions. Hey Rebecca! Amazing! Whether you need to get dinner on the table for your family tonight or are planning your next get-together with friends, Half Baked Harvest Cookbook has your new favorite recipe. I made it Friday, with butter, because I was running low on olive oil. I had to hand whip the eggs so that was a a bit of a chore, and the cracks didn’t turn out as well as I hoped but now a hand mixer is my next kitchen appliance to purchase. Will be saving this recipe for all the times I need to impress guests or want to make my chocolate loving family extra happy , Amazing! You need only a few simple, pantry staple ingredients. Chocolate Lovers Greek Yogurt Chocolate Mousse Cake. 3. xTieghan. Please let me know if you have any other questions. xTieghan. It would also be hard to divide up the eggs. Yes, espresso powder will be great! I'm a chocolate lover so this may be skewed but the flourless chocolate espresso cake was delicious. Definitely a keeper! Want more tasty and festive holiday cookie recipes and tips? Preheat the oven to 170°C/340°F. xTieghan. Serve the cake warm or at room temp, dusted with cocoa powder and dolloped with honey whipped ricotta. Start by carving out a designated work area in your space. The end result is swoon worthy and oh so elegant. Cooked another 5-10. Don’t let the flourless detail scare you away, this chocolate cake is insanely's even gluten free! It's not low sugar - 1 cup of sugar is what the recipe calls for - not low-sugar. I would recommend omitting the espresso and coffee. xTieghan, I made this today and it turned out great! Melt the dark chocolate and butter together in a saucepan over low heat until fully melted. But otherwise it is the exact same measurements, 7 oz. xTieghan. Using a stand mixer with a whisk attachment, a hand mixer or a whisk, whisk the cream and Kahlua … Thank you, Looking for other Valentine’s Day inspired desserts? Please let me know if you have any other questions. I am so glad this turned out so well for you, Donald!! I was nervous that I should have pulverized the expresso, but it was fine. xTieghan. Air on the side of not mixing enough versus over mixing. xTieghan. I’m guessing the directions said to let the chocolate/olive oil cool for 5 minutes so the eggs wouldn’t cook but I would probably just leave it for a minute or two when I make it again. Thank you!! Please let me know if you have any other questions. I am so glad this recipe turned out so well for you!! It was super easy, which makes it even better. Amazing! Thank you!! xTieghan, Tieghan, do you think this would work as a birthday cake? Your email address will not be published. I’m also in Colorado (foco), so I’m assuming baking instructions work for high altitudes. Melt the dark chocolate and butter together in a saucepan over low … I hope you love this recipe! Preheat the oven to 170°C. Add 1 cup of Swerve and it would cut the carb count greatly. I am not sure how the cake would bake up when the batter is left to sit overnight. Thank you!xx, HI! I dusted it with powdered sugar, and served it warm so the chocolate chunks were melted inside I also topped it with a dollop of homemade whipped cream (didnt have ricotta) .. This chocolate cake is ultra delicious — the texture is dense and silky and the flavor is out of this world. Hey Ana! Can I use a shot of espresso if I don’t have the powder? Happy Holidays! might want to make an edit to the first step of melting the chocolate and olive oil at the beginning to specify just melt the dark chocolate – i melted It all at the beginning and didn’t realize that was wrong until getting to the later step of “mixing in the chocolate chunks” out of dark chocolate now to start over so crossing my fingers it still turns out! Remove side of pan; transfer cake to a serving plate. xTieghan. This gluten-free chocolate dessert is moist, savory and tastes wonderful. We have tried different flourless chocolate cake recipes and we did not care for this one. xTieghan. That is so amazing!! Like maybe some mid-week Tuesday night baking? And can you explain the difference in using olive oil instead of butter? This recipe looks so delicious! Thank you!! Could I use the same very dark chocolate instead of milk for the chunks, do you think? For the past 3 years I have been making this recipe, only difference is your has more espresso and vanilla, no chocolate chunks, it is delicious. But to me, nothing beats a warm chocolate cake. One by one add the eggs, mixing between each addition. xTieghan, made the flourless chocolate cake and it tasted super!! Martha Stewart is part of the Meredith Home Group. Use Hershey's Dark Chocolate Special powdered cocoa instead of the sweetened chocolate bar. Thank you Tiegan for another stellar recipe. I like to get my espresso powder on Amazon, here’s a link! No birthday – only sweet tooth. I had a few cracks on the top due to a high oven temperature and probably a sudden drop in temperature when i took it out so next time I may take a cheesecake style approach of a water bath or leaving it in the off oven to cool. Thank you! Thank you!! Melt the chocolate and butter in a bowl set over a saucepan of … I bet that will be so cute. 12 Festive Family Menus to Get You Through This Holiday Season, Learn How to Keep Your Christmas Tree Fresh for the Entire Month of December, Quick, Easy, and Delicious Pasta Recipes Ideal for Weeknight Dinners, How to Hang a Wreath Without Making Holes in the Door, The Best Front Porch Decorating Ideas for Every Month of the Year, How to Disinfect Your Kitchen and Your Food During the Coronavirus Outbreak, According to Experts, How to Keep Your Houseplants Happy in the Winter, How to Wash Your Hands Properly, According to a Doctor, How to Plan a Beautiful, Meaningful Micro Wedding So That You Can Celebrate Your Postponed Nuptials Right Now, Six Ways to Take Care of Your Mental Health While You Work from Home, Chocolate Glaze for Flourless Chocolate Espresso Cake. If not, I hope you enjoy some other recipes of mine! Flourless chocolate cake gets is structure for two main ingredients: chocolate and eggs. It’s super decadent and packed with flavor. Can I make this a day ahead of time? this link is to an external site that may or may not meet accessibility guidelines. Hi! Top with honey whipped ricotta for a sweet creamy balance to the rich, fudgy, molten-like cake. This cake looks amazing but I was wondering, is it possible to use liquid espresso instead of a powder? We all LOVED it!! I would divide the batter between 5-6 ramekins. xTieghan. Next, take those eggs whites and whip them until stiff peaks form. It sunk in places and the outer became harder. If you enjoy dark espresso chocolate - sweet but slightly bitter - you'll enjoy this dessert. I mean, right? xTieghan. Place chocolate chips and butter into a stainless steel mixing bowl. Let cool 5 minutes. If you’d like to prepare the cake a few days ahead of time, it stores really well. Once melted, simply whisk in the egg yolks, sugar, cocoa powder, espresso powder, a pinch of salt, and the vanilla. is there anyway that I make these in individual sizes? Hi Jennifer! Thank you for another wonderful recipe that will become a regular in our home. Anyway, I will try this recipe soon. I’m definitely having another piece tonight when I get home from work. You’ve changed my life! Made this as a delicious and delectable dark chocolate espresso dessert! Thank you!! Thank you!! Cool the cake on a wire rack. I hope you love this Kelly! Let cake cool completely in pan on a wire rack. 4. I am really glad you and your family loved this recipe! I made a chocolate glaze and served it with the cake, and everyone loved it. Your cake will not have a crinkly top, but will still be delicious. Do you have any suggestions? Served it also with a small scoop of trader joe’s cookie butter ice cream on the side and lightly drizzled the whole plate with some dulce de leche sauce. Yes!! Hi Caroline! Crispy Brown Butter Sweet Potato Gnocchi with Balsamic Caramelized Mushrooms + Goat Cheese + VIDEO. So just putting it out there to the world, doing a little investigating, and wondering what brand you use. When you need a comforting meal but don't have a lot of time, whip up one of these fast pasta recipes. I am sorry this did not turn out well for you! I have 4 picky children who do t even like the smell of coffee. This is my favorite chocolate cake I've ever made, and I am an avid home cook. We also really liked the whipped ricotta! It’s weird because I never eat desert otherwise and I especially don’t look forward to having some. Thank you! The deep chocolate flavor is enhanced with espresso. Cake. Hey Grace! I like to melt the chocolate and oil together in a large mixing bowl that will fit the remaining ingredients. Please let me know if you have any other questions. The can is fine to store at room temp, but the ricotta cream should be kept separately in the fridge. I am so glad this cake turned out so well for you! I do not see how many servings this cake provides. I can't wait to make this again... Can't get over it! I wonder if I overcooked but when took out at 30 minutes it still seemed giggly. I’m looking to make this for dessert but wondered, can I make A day ahead and warm on the day? Please let me know if you have any other questions. Yes, of course you can! You’ll want seconds, thirds and fourths! My batter got very thick after adding the dry ingredients. Thank you!! xTieghan. Aw I am really glad this turned out so well for you, Sharon! My two grandsons wanted vanilla ice cream with it and they licked their plates clean. I use a local brand that I pick up from Whole Foods, but yes, brands will vary. Mix the espresso powder with warm water in a small bowl and let cool. 1 tablespoon hot water. I had to bake it three days prior to the dinner party because I knew I wouldn’t be able to find the time to do it otherwise. My son has a severe gluten allergy and this by far is the best desert I have made him! xTieghan. xTieghan. Thank you!! I’m not a huge chocolate cake fan but this recipe intrigued me with it’s flourless ingredients. The whipped sweet ricotta… omgggggggg thanks for another delicious and uncomplicated dessert recipe! Store leftovers in an airtight container at room temperature for up to one week. The accuracy of the nutritional information for any recipe on this site is not guaranteed. 12 ounces semisweet chocolate, coarsely chopped The recipe is updated! The best thing about this unique cake is that it uses dark chocolate and therefore is healthy treat as well. Thank you so much Nicole! I hope you love this recipe! I actually preferred the flavor/texture of both the cake and the ricotta after it was a couple days old (I guess everything melded together better by then), but who wants to have to make dessert 3 days in advance? All I do see is that the recipe calls for 1 cup of sugar. Are there any questions I could help you with? Thank you!! Add cocoa powder and stir until combined. xTieghan. In a large bowl, using an electric mixer, whip the egg whites on medium speed until stiff peaks form. Hey this looks great and I’m about to try it but I’m not sure if the ricotta cream will be good on top.Doesn’t it have a heavy taste on the cake?or the cheese taste goes away with the honey? Preheat the oven to 190°C / 375 °F. We’re not much on Valentine’s Day, but this sure did make a fantastic special dessert for our 10 year anniversary! Completely in love with this cake!! thank you This cake took me some time to get right, but the extra effort was worth it. Yum!! xTieghan. I hope you love this recipe! It turned out delicious! I made this for Valentine’s Day. I will definitely add this to the rotation and love that it’s gluten free. High-quality chocolate, extra virgin olive oil, eggs, sugar, espresso powder, vanilla, and cocoa powder. However this is the first one I’ve ever made myself. The HBH Studio Barn: Kitchen and Downstairs Bath Plans. Thank you! Made this last night as a dessert for an italian date night and I think it was the best dessert i’ve ever had in my whole life.. this cake is out of this world! Whipped Egg Whites: if you prefer, you can skip whipping the eggs all together and just use 5 whole eggs. Thank you!! YES! Thank you Tieghan! Yes, that would work well. Soooooo very tasty. That would be fine to use, I would just keep an eye on the cake and start checking for doneness at 30 minutes. Thank you for trying this Cassy! Thank you Libby! Is the 7 oz of dark chocolate by weight? I think the butter made it stiffer and harder to incorporate the beaten whites without deflating them. How do I use instant coffee as substitute? In a medium bowl, melt the dark chocolate and olive oil in the microwave until melted and smooth. Please let me know if you have any other questions. I am sure it will! Just odd you came up with nearly the same ingredients? It’s hard to go wrong with this recipe. I try to live simply, eat seasonally, and cook with whole foods. xTieghan. This cake is completely flourless making it naturally gluten-free. Think it sounds more delicious warm? I think this will help! While cake is cooling, make the whipped cream. Serve glaze alongside cake. I had this at a friends house and it was delicious! Nutritional information is only an estimate. Preheat oven to 350 degrees. This looks delicious! The cake will still be great! Do you think cutting the recipe in half would still bake well? I would like try this cake for Christmas Eve. Delish! You can reduce the amount to your taste if you are finding it over powdering! So fun and cute!! xTieghan, Yes!! Perfectly moist, not too sweet, beautiful texture. It still turned out yummy but it was a little more difficult to get in the pan nicely! I hope you had an amazing Valentine’s Day! Gently stir in the chocolate chunks. Or make the whipped ricotta. xTieghan. Thank you. I hope you love this recipe! Thanks! I am so glad you enjoyed this Tammy! Surprisingly light for a flourless cake, everyone loved it... this will be a go to recipe for entertaining! Beat the whites until stiff peaks form. Use a hand mixer or stand mixer with whisk attachment and whisk heavy cream, sugar, cocoa powder, espresso and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes. Baking up something sweet for someone you love is a true way to really show them how much you care. Looks tasty. Add one to two teaspoons of espresso powder into the cake batter for a chocolate mocha cake, or a teaspoon of mint extract for chocolate mint cake. I hope you love the recipe, please let me know if you have any other questions! Thank you so much! xTieghan, I would think coconut sugar will work well. I hope you love this recipe! Thank you so much for trying this and sharing it! Overall, everyone LOVED it! I hope you try this recipe! The best flour-less cake ever. This recipe is excerpted from "Martha Stewart's Cakes" (Clarkson Potter; $25). Since there is chopped chocolate, cocoa powder and chocolate chips in this flourless espresso cake, I like to top it off with a dollop of chocolate whipped cream, of course! This cake was insanely delicious! The real secret of this cake is the final ingredient, a handful of semi-sweet or milk chocolate chunks. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Please let me know if you have any other questions. Plus, we have the scoop on that "add corn syrup to the water" myth. The cake alone is like biting into a piece of dark chocolate… ?? ah well dont know what caused that but it was very nice! What would your guess on bake time be? Wow that is so amazing to hear! Making it the perfect make-ahead dessert for everything from Valentine’s Day, to Easter, to Mother’s Day, and any other occasion in between. I didn’t have vanilla and used instant coffee no espresso on hand- still delicious! Please let me know if you have any other questions. Whisk the sugar, espresso powder, and vanilla extract into the chocolate mixture. xTieghan, Hi! Thank you!! Please let me know if there is anything I can help you with, so this turns out better next time! I hope you love this recipe! In fact we skipped traditional cake for this at our wedding. Fold in sugar, espresso, salt, eggs, and vanilla. xTieghan. I hope you love this recipe! I whipped my egg whites until they had stiff peaks but maybe just folded them in too aggressively and lost all the air? The ricotta on top was so light and such a perfect pairing to cut through the richness of the cake. I am glad this still tasted amazing for you! Preheat oven to 375F/180C and line an 8-inch (16cm) spring form with butter. The fewer dishes the better. Is there anything that could have gone wrong while making this? xTieghan. If you make this Flourless Chocolate Espresso Cake be sure to leave a comment and/or give this recipe a rating! Yes, or you could base it on how many ounces a bar is. Flourless Chocolate Cake is a dense, rich, chocolate cake. I am really glad this recipe turned out so well for you, Ally! I am so glad this could make you feel better!! Please let me know if you have any other questions. I know flourless cakes are usually dense, but this just had a weird texture. Store leftovers in an airtight container at room temperature for up to one week. I hope you try this Ruth! I have a jar from King Arthur Flour. Hi Trista! Daily baking inspiration for the holidays and beyond! Just seven ingredients. xTieghan. Preheat the oven to 350 degrees F. Grease a 9-inch spring-form pan and line the bottom with parchment paper. It sounds really interesting. I hope you love this recipe! xTieghan. This cake can be served slightly warm or at room temperature. Woohoo! Yes, you can make without the espresso. xTieghan. The cake will still be great without it. In another bowl, beat egg whites on medium-high speed until foamy.

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