Name: Flourless espresso chocolate cake
Prep time: 10 min
Total time: 40 min
Yield: makes 26 ø cm cake pan
Cuisine: Slovenian
Ingredients: 250 g dark chocolate (preferably 65% -70% cacao); 180 g unsalted butter, plus for cake pan; 70 g freshly brewed strong espresso; 6 eggs, free range if possible; 180 g sugar; 260 g hazelnut flour (or almond); 20 g unsweetened cocoa powder; 5 g sea salt; 80 g sugar; 15 g unsweetened cocoa powder; 100 g freshly brewed strong espresso

Flourless espresso chocolate cake

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

flourless espresso chocolate cake

250 g dark chocolate (preferably 65% -70% cacao)

180 g unsalted butter, plus for cake pan

70 g freshly brewed strong espresso

6 eggs, free range if possible

180 g sugar

260 g hazelnut flour (or almond)

20 g unsweetened cocoa powder

5 g sea salt

silky espresso glaze

80 g sugar

15 g unsweetened cocoa powder

100 g freshly brewed strong espresso

Tools and equipment

mixing bowl

saucepan

mixer

spatula

cake pan ø 26 cm (10 inch)

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.