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Chocolate Coffee Flourless cake with chocolate sauce

Chocolate Coffee Flourless Cake with Chocolate Sauce

You will get your fix of chocolate and coffee in this exquisite flourless and butter free cake and the accompanying sauce.  The fat in the cake comes from hazelnut butter.  Coffee shines along with the chocolate.  The sauce can be used in a myriad ways.  

Course Dessert
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 10

Ingredients

Chocolate Coffee Flourless Cake

  • 8 oz 225 grams chopped dark chocolate (65-70% cocoa mass)
  • 3/4 cup hazelnut butter
  • 3 tbsp Dutch processed cocoa sifted
  • 2 tbsp ground espresso or finely ground regular coffee
  • 3/4 cup granulated sugar
  • 5 large eggs at room temperature
  • 1/2 tsp kosher salt
  • 2 tbsp cocoa nibs

Chocolate Coffee Sauce

  • 1 cup brewed coffee
  • 1/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup light corn syrup or maple syrup, honey or agave nectar
  • 3/4 cup unsweetened Dutch process cocoa powder
  • 4 oz bittersweet chocolate chopped

Instructions

Cake

  1. Preheat your oven to 320°F (160°C). Line a 7-8 inch springform pan with parchment paper and grease the sides.
  2. Combine the nut butter, the chopped chocolate, the cocoa powder and the espresso granules to a medium sized pot and heat gently over low heat, stirring very often until the chocolate is melted. Remove from heat.
  3. Whisk (use the whisk attachment) the eggs in the bowl of your stand mixer for 2 minutes. Gradually add the white sugar and the salt, and continue beating on high until the mixture resembles thick shaving foam (about 15 minutes).
  4. Combine the two mixtures: Add 1/3 of the fluffy egg mixture to the pot with the melted chocolate and gently fold until combined. The mixture will thicken, but that’s normal. Add another 1/3 and repeat. Add the rest of the egg mixture and fold with a spatula using circular motions until homogenized.

    Fold in the cocoa nibs.

  5. Pour the mixture to the prepared baking pan and bake till puffed, with slight cracks, and pulling away from the sides of the pan, about 40-45 minutes. Let it rest for 10 minutes and then remove the sides.
  6. You can dust with icing sugar or cocoa and serve with a scoop of vanilla ice cream or a dollop of sweetened whipped cream with a touch of vanilla.
  7. Or you can top with fruit and serve with the chocolate sauce below!

Sauce

  1. In a medium sauce pan whisk together the coffee, sugars, corn syrup and cocoa powder.
  2. Warm the mixture over medium heat. Whisk frequently.
  3. When it is getting close to a boil remove from the heat. Stir in the chopped chocolate and stir to melt.
  4. Let it cool for a few hours to help it thicken.
  5. Store in a sealed jar in the fridge. It will keep for quite a while in the fridge.
  6. When needed, return to room temperature to spoon out, or re-heat the amount you want in a small pot, over low temperature on the stove top.

Recipe Notes

This cake is not too sweet, so it’s best served slightly warm and with a scoop of vanilla ice cream or a dollop of sweetened whipped cream.

The recipe is a riff on The Hungry Bites, Five Ingredient Flourless Chocolate Cake

The chocolate sauce is loosely adapted from David Lebovitz, The Best Chocolate Sauce