Description
This three-ingredient flourless mocha cake is rich, fudgy, and coffee-infused. A decadent gluten-free dessert made with chocolate, espresso, and eggs.
Ingredients
9 oz bittersweet or semi-sweet chocolate, chopped
1 tbsp espresso powder
5 large eggs, room temperature
Instructions
1. Preheat oven to 325°F (160°C). Grease and line an 8-inch cake pan.
2. Melt chocolate with espresso powder until smooth. Let cool slightly.
3. Whip eggs until tripled in volume, about 5 minutes.
4. Gently fold eggs into melted chocolate in batches.
5. Pour batter into pan and bake 25–30 minutes, until just set.
6. Cool completely before slicing. Serve with whipped cream or berries.
Notes
Use high-quality chocolate for best results.
Do not overbake—the center should be just set.
Serve with fresh berries, whipped cream, or a dusting of cocoa powder.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French, American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 12g
- Sodium: 40mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg