Flourless Chocolate Kahlúa-Espresso Decadence Cake is a gluten-free masterpiece! The deep chocolate flavor is enhanced further with the espresso and Kahlúa. You’ll want seconds! And thirds!
There are seven more chocolate recipe-planning days until Valentine’s Day.
Will you make a flourless chocolate decadence cake? Maybe a Kahlúa cake? Or an espresso decadence cake? OR . . . . wait for it . . . . how about the mother of all of these luscious desserts, a Flourless Chocolate Kahlúa-Espresso Decadence Cake?
That’s exactly what I’m making!
Inspiration
Let’s be honest, Valentine’s Day is simply a good excuse to eat chocolate — and for one reason and one reason only — because it’s just so good. I guess I don’t need an excuse for espresso or Kahlúa cake.
I’m always inspired to bake with chocolate on Valentine’s Day. Well, every day. 😉
This recipe is absolutely delectable. I mean seriously, it’s oozing with melting dark chocolate, scented with espresso beans, and lingers on your tongue with the subtle taste of Kahlúa.
What’s in Flourless Chocolate Kahlúa-Espresso Decadence Cake
The title gives most of it away — there’s no flour, there is chocolate, kahlúa and espresso. But wait, there’s more: vanilla, butter, sugar, eggs and cocoa powder.
Could it get any better!?
And yes, this is a gluten-free dessert. Hence, the “flourless” in the Flourless Chocolate Decadence! It’s my favorite type of gluten-free dessert — one that’s inherently gluten-free, where no substitutions are needed.
Need a little more Valentine’s Day dessert inspiration?
Here are my Top Ten Valentine’s Day Desserts. 
Of course in my world chocolate is eaten all the time. And quite frankly I might not even need an excuse!
I probably eat at least a bite (or two or twelve!) every day.
Did I mention how incredibly impressive this is to serve at a dinner party!?
FYI, this is the instant espresso powder I love using in baking.
Enjoy!
If you imagine an espresso decadence cake, flourless chocolate decadence and a Kahlúa cake -- all together, you will taste the delicious intensity of this Flourless Chocoalte Kahlúa-Espresso Decadence Cake!
- 1/2 cup plus 2 teaspoons unsalted butter, divided
- 3 tablespoons granulated sugar, divided
- 1 cup (about 4-ounces) bittersweet chocolate, roughly chopped
- 2 tablespoons instant espresso powder
- 1/4 cup Kahlúa
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 2 large egg yolks
- 3 tablespoons cocoa powder, sifted
- powdered sugar for garnish
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Preheat the oven to 425°F, and adjust a rack to the center.
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Use the 2 teaspoons of the butter to grease 6 (4-ounce) ramekins. Then dust them with 2 tablespoons of sugar. Be sure the entire inside is well coated because the cakes will rise in the oven. (See image above.)
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Add the remaining ½ cup of butter and the 1 cup of the chopped chocolate to a small saucepan. Place it over low heat and melt the two together. Once it's nicely blended, remove the pan from the heat and add the espresso powder, Kahlúa and vanilla. Set aside to cool.
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In a medium-sized mixing bowl, whisk the eggs and egg yolks. Once they are a bit frothy and slightly lighter in color, add the remaining tablespoon of sugar and whip to blend. Pour in about half of the chocolate mixture and and mix just for a moment. Then add the remainder of it, along with the cocoa powder and mix to blend.
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Divide the batter evenly amongst the 6 prepared ramekins and place them on a baking sheet and in the preheated 425°F oven. Bake just until they solidify, 8 to 10 minutes - no more! You want them to be a bit wet in the middle.
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Let them sit in the ramekins for at least 5 minutes, then run a dull knife along the edges in case they need to be loosened.
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You can serve them in the ramekins or inverted onto dessert plates.
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Let them cool slightly, sprinkle with powdered sugar and serve.
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Deb|EastofEdenCooking says
Oh my goodness! My resident chocolate lover would be very pleased with this luscious dessert! A perfectly decadent recipe.
valentina says
Thanks, Deb. We’re all chocolate lovers over here. 🙂
David says
Wowser! This ought to keep you perky all evening! 🙂 It is a beautiful cake, Valentina – deep, rich, and full of love!
valentina says
love that, thanks, David. XOXO
Coco in the Kitchen says
O
M
G
*faints*
valentina says
you’re too sweet. xo
Helen of Fuss Free Flavours says
This sounds like a dessert of dreams for chocolate lovers out there. With the added delicious flavours of Kahlúa and Espresso, what more could you wish for.
valentina says
Thanks Helen. I’m wishing for it now, actually.;-)
Cindy @ The Sweet Nerd says
This looks SO good. I love the addition of Kahlua and espresso – chocolate + wine or chocolate + coffee are my faves.
valentina says
Me too!! Hope you try it and enjoy.
Veena Azmanov says
Oh wow…You got me at Chocolate and Kahlua….. and then you added espresso!! Now I have to try this soon. yum!
valentina says
I hope you do, Veena! It’s one of my favorites. Thanks.:-)
Alyssa | Flaxseeds & Fairytales says
Yum! This cake looks extremely decadent. I follow a gluten-free diet so this flourless cake is perfect for me! Can’t wait to try it!
valentina says
That’s awesome Alyssa. I have two gluten-free eaters in my house, so I’m always trying new gf treats. 🙂 Enjoy and thank you!
Tania | Fit Foodie Nutter says
What a great treat for all the chocolate lovers out there! Thank you for sharing all this deliciousness x
valentina says
Thank you, Tania! Hope you try it!
Eha says
I have not baked a single cake since I was about twenty (Uhuh! Ancient history indeed !) Remember eating a small piece twice I could not get out of it . . . a nutritionist and medico with no sweet tooth 🙂 ! But I love dark chocolate and espresso and Kahlua and there are only 3 Tb of added sugar . . . and I have already found my ramekins . . .
valentina says
Hi Eha, Chocolate and espresso are two of my favorite flavors on earth — especially when blended together. Thank you so very much for your visits to my site and for sharing your thoughts with me. 🙂