Flourless Chocolate Cake With Espresso Whipped Cream

Amy Manes
by Amy Manes
12 slices
1 hr 10 min

If you are a chocolate lover, then you will go crazy over this flourless chocolate cake! It’s rich, dense and decadent while not being overly sweet. It will make you wonder why anyone ever puts flour in their cake! Topped with a thick layer of light and fluffy espresso whipped cream to balance out the richness of the cake. You’ll want to save room for seconds! This would make the perfect Valentine's Day dessert for anyone who isn't into extremely sweet treats but is a chocolate lover! This is as dark and fudgy as cake can get in my opinion!

Flourless Chocolate Cake With Espresso Whipped Cream
Recipe details
  • 12  slices
  • Prep time: 30 Minutes Cook time: 40 Minutes Total time: 1 hr 10 min
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For the Flourless Cake
  • 11 tbsp unsalted butter (room temperature)
  • 2 cups dark chocolate, chopped (65% cocoa or higher)
  • 5 large eggs, separated (room temperature)
  • 1/2 cup dutch processed cocoa powder
  • 3/4 cup granulated sugar
  • 1/4 tsp kosher salt
  • 2 tsp espresso powder
  • 2 tsp vanilla extract
For the Espresso Whipped Cream
  • 1 tsp espresso powder
  • 1 tsp warm water
  • 1 cup heavy whipping cream
  • 3 tbsp powdered sugar
  • 1 tbsp Dutch processed cocoa powder
For the Flourless Cake
Preheat oven to 300°F. Spray a 9-inch round springform pan with non-stick cooking spray and line with parchment paper.
In a small saucepan over low heat, melt the butter and chopped chocolate, whisking until completely melted and smooth. Remove from heat and transfer to a large bowl. Set aside to cool.
In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl with a hand mixer, beat egg whites on medium speed just until foamy, about 30 seconds.
While continuing to beat on medium-high speed, slowly add in the sugar. Eggs will begin to become glossy and bright white.
Continue to beat on medium-high until stiff peaks form on the end of the whisk. The meringue should be stiff and not drip off of the whisk attachment. This took me about 5-7 minutes of mixing.
Add the egg yolks and vanilla to the slightly cooled chocolate mixture and whisk together until smooth.
Sift the dutch processed cocoa powder and espresso powder into the chocolate and egg mixture. Add the salt and whisk until combined.
Add ⅓ of the egg whites to the chocolate mixture and gently fold using a large spatula. Continue to add the egg white meringue to the chocolate mixture and gently fold until no streaks remain. Be sure not to over mix because you will lose the airy texture of the egg whites and will have a flat cake!
Pour mixture into the prepared pan, smoothing top with an offset spatula.
Bake in on the center rack for 30-40 minutes, depending on how powerful your oven is. Watch closely and remove the cake when it is set on the edges and in the middle. You will not want the cake to be jiggly in the middle. Do not overbake or the cake will be dry!
Remove from oven and cool on a wire rack for 30 minutes to 1 hour.
Remove the springform pan and continue to cool on a wire rack until room temperature. Sometimes I like to stick the cake in the fridge before topping with whipped cream and slicing because it helps the cake stay together better when cutting it!
Top with Espresso Whipped Cream (instructions below).
For the Espresso Whipped Cream
Using a whisk, mix together the espresso powder and warm water. Set aside to cool for a few minutes.
In the bowl of a stand mixer fitted with the whisk attachment, or in a medium bowl with a hand mixer, whip the heavy cream, sugar, cocoa powder, and espresso mixture on medium-high speed until medium peaks form, about 3-4 minutes.
Spread onto your cooled cake and slice and serve!
  • Cake can be stored in the refrigerator for up to 5 days in an airtight container.
  • Other Topping Options – Fresh fruit or powdered sugar would be delicious!
  • Espresso Powder – This creates a richer, more deep chocolate flavor and you won’t taste the coffee. But you can certainly omit if you’d like!
Amy Manes
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  • Denyse Denyse on Jan 12, 2024

    Looks and sounds delish! My question is, can I put my espresso in a nutra bullet and turn it into powder? I don’t think I’ve ever seen espresso powder. Thanks!