Super simple flourless espresso chocolate cake | jernejkitchen
Super simple
flourless espresso chocolate cake
Decadent, deeply chocolatey, moist, easy to make.
serves
26
0
ø cm cake pan
preparation time:
10
0
minutes
baking time:
40
0
minutes

I love coffee. Almost a bit more than chocolate. Chocolate is my second favorite "guilty" pleasure. So you can only imagine how it makes me feel when Jernej combines the two together. The word utterly excited doesn't even explain it well enough. This cake is super duper simple to make. It doesn't take more than 10 minutes, plus baking time and voila, all done. This flourless chocolate and espresso cake is decadent, deeply chocolatey, moist, easy to make and perfect for breakfast / dessert, bringing to work to treat your co-workers or for midweek / weekend indulging.

INGREDIENTS
serves
26
0
ø cm cake pan
preparation time:
10
0
minutes
baking time:
40
0
minutes
flourless espresso chocolate cake
silky espresso glaze
METHOD
Melt the chocolate
    Preheat the oven to 190°C / 375 °F. Melt the chocolate and butter in a bowl set over a saucepan of simmering water. Add the freshly brewed strong espresso and salt to the chocolate and butter mix, stir well and remove from the heat to cool.
Beat the eggs and sugar
    Beat the eggs and sugar until thick and pale, about 5 minutes in a bowl set over a saucepan of simmering water.
Combine
    Pour the chocolate mixture into the egg mixture and beat for another 2 - 3 minutes. Add the hazelnut flour and unsweetened cacao and stir well, using a spatula.
glaze
    Prepare the glaze. In a saucepan bring the sugar, cacao and freshly brewed strong espresso to a boil. Simmer for 2 minutes, stirring constantly. Set aside until needed.
bake and serve
    Grease the cake pan with butter. Lower the oven temperature to 175°C / 350 °F. Pour the batter into the cake pan and bake until set, for about 40 minutes. Serve with cacao glaze and/or vanilla ice cream.

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