Flourless Chocolate Cake with Espresso Glaze
Enjoy this rich chocolate cake with a light flaky crust topped with dark chocolate espresso glaze or fresh strawberries!
Servings: 8
Ingredients
CAKE:
- 3 T. unsalted butter plus more for pan
- 6 oz. bittersweet chocolate chopped
- 6 lg. eggs separated, room temperature
- 1 c. granulated sugar
- 3 T. instant espresso powder
- 1/4 tsp. coarse salt
- 1 T. vanilla extract
GLAZE:
- 3 oz. bittersweet chocolate chopped
- 1 1/2 T. unsalted butter room temperature
- 2 tsp. vanilla extract
- 1/3 c. heavy cream or plain soy milk
- 1/3 c. granulated sugar
- 1 T. instant espresso powder
- 1/4 tsp. coarse salt
Instructions
- CAKE: Preheat the oven to 350 degrees. Butter the bottom of a 9-inch spring-form pan, and line with parchment cut to fit
- Melt butter and chocolate in a heatproof bowl set over a pan of simmering water.
- With a mixer fitted with the whisk attachment, beat egg yolks with 1/2 cup sugar until thick and pale, about 3 minutes. Add espresso powder and salt, and beat for 1 minute. Add vanilla and chocolate mixture, and beat for 1 minute.
- In a clean bowl and with a whisk attachment, beat egg whites until foamy. Slowly add the remaining 1/2 cup sugar, beating until stiff peaks form. Fold whites into the chocolate mixture in 3 additions. Pour batter into the prepared pan.
- Bake until set, 40 to 45 minutes. Let cool completely in the pan on a rack. Remove pan sides. Carefully lift the cake with a spatula, and remove the parchment.
- GLAZE: Place chocolate, butter, and vanilla in a bowl. In a saucepan bring cream, sugar, espresso powder, and salt to a boil, stirring constantly, pour over the chocolate mixture. Whisk until smooth. Serve glaze warm with cake.
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