Chocolate Espresso Cake with Kahlúa is a decadent, gluten-free masterpiece that’s flourless. It’s oozing with melting dark chocolate, scented with espresso beans, and lingers on your tongue with the subtle taste of Kahlúa.
Ever had a flourless chocolate cake?
How about a chocolate Kahlúa cake?
Or a chocolate espresso cake?
OR . . . . wait for it . . . . how about the mother of all of these luscious desserts, a Flourless Chocolate Espresso Cake with Kahlúa?
That’s exactly what I’m serving you today.
Inspiration for Flourless Chocolate Kahlúa Cake
Let’s be honest, Valentine’s Day is simply a good excuse to eat chocolate. For one reason — because it’s just so good.
This Chocolate Espresso Cake 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 Espresso Cake
- bittersweet chocolate
- Kahlúa
- vanilla
- butter
- sugar
- eggs
- cocoa powder
Could it get any better!?
This is my favorite type of gluten-free dessert — one that’s inherently gluten-free, where no substitutions are needed.
Can you make it ahead?
- You can make this Espresso Chocolate Kahlúa Cake up to about 4 hours ahead of serving time.
- About 10 minutes before serving, place them in a 300°F oven until they’re warmed through, about 5 minutes.
Recipe Tips
- Use a good quality chocolate! I like this one. If you prefer semisweet, use it.
- Be sure to butter and sugar the ramekins as instructed — all the way up the sides, as the cakes will rise while baking.
- If you’re not serving this dessert in the individual ramekins, and want to invert them onto plates, it’s important to run a dull knife along the edges to loosen them first.
- Chocolate Espresso cake is especially delicious with small scoop of vanilla bean ice cream. When the dessert is warm, the ice cream will melt a bit to make a sauce.
Did I mention how incredibly impressive this is to serve at a dinner party!?
I hope you love this decadent Chocolate Espresso Cake with Kahlúa as much as my family and I do!
More decadent chocolate recipes:
- Spicy Mayan Chocolate Truffles
- Double Chocolate Gelato Recipe
- Triple Chocolate Gluten-Free Biscotti
- Chocolate Nutella Cake Recipe
- Espresso Chocolate Sauce Recipe
- Mexican Chocolate Crème Brûlée
If you imagine an espresso cake, flourless chocolate decadence and a Kahlúa cake -- all together, you will taste the delicious intensity of this recipe.
- ½ cup plus 2 teaspoons unsalted butter, divided
- 3 tablespoons granulated sugar, divided
- 1 cup (about 5 ounces) bittersweet chocolate, roughly chopped
- 2 tablespoons instant espresso powder
- 3 tablespoons 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 and prepare the pan and ramekins. Preheat the oven to 425°F and adjust a rack to the center. Add about 2 inches of water to baking dish that's approximately 9 x 13 inches, and place it in the oven while it preheats. Use the 2 teaspoons of the butter to grease 6 (4-ounce) ramekins. Then dust them with 2 tablespoons of granulated sugar. Be sure the entire inside is well coated because the cakes will rise in the oven.
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Make the chocolate mixture. Add the remaining ½ cup of butter and the chopped chocolate to a small saucepan. Place it over very 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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Mix the eggs with the sugar and add the chocolate mixture. 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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Add the batter to the ramekins and bake. Divide the batter evenly among the 6 prepared ramekins and very carefully place them into the baking pan that's already in the oven with the water. (The water should go a bit less than half way up the sides of the ramekins, and anywhere near that is okay.) Bake in the preheated 425°F oven just until they look almost dry on top, 8 to 10 minutes. You want them to be a bit wet in the middle.
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Cool and eat. 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. You can serve them in the ramekins or inverted onto dessert plates. Let them cool slightly, sprinkle with powdered sugar and serve. (You can make these up to 3 hours ahead and then warm them in a 300°F about 5 minutes before serving.)
Calorie count is only an estimate.
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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
David Scott Allen says
Valentina – let’s get down to brass tacks… If you don’t have espresso in your house, and don’t want to buy a jar just for one recipe, what would you use? More cocoa powder? I hope you have a chocolatey happy Valentines Day! It is, after all your name day!
valentina says
You can skip the espresso, David. You could add a tablespoon of brewed coffee into the batter — only if you feel like it. 🙂
Thanks for checking it out and Happy Chocolatey Valentine’s Day to you too. 🙂 ~Valentina
David Scott Allen says
Thanks. As a non-coffee house, I might just add a bit more cocoa. xo
Alene says
I’m wondering if I could make this all in one pan.
valentina says
Hi Alene, Thanks for writing in. Yes, you can. Unfortunately though, I haven’t tested the recipe this way, so I can’t say exactly what size cake pan to use. I would guess a 10-inch, and the cooking time will a bit longer. Let me know if you try it and how it goes. I’d love to hear. The next chance I get, I’ll test it this way, too. 🙂 ~Valentina
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!! Yum!
valentina says
I hope you do, Veena! It’s one of my favorites. Thanks.:-)
Alyssa | Flaxseeds & Fairytales says
Yum! This cake is extremely decadent. I follow a gluten-free diet so this flourless cake is perfect for me!
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. 🙂
Coco says
Giiiiiiiiiiiiiiiiiiirl, I want this NOW!
valentina says
Yay!!! 😀 xo Valentina
Dawn - Girl Heart Food says
Cocktail & dessert all in wine! Bet this would be AMAZING for Valentine’s day with a glass of vino! Can’t wait to try 🙂
valentina says
Perfect, Dawn. Maybe even a little Port. Yummy. Thank you, my friend. 🙂 ~Valentina
Jeff the Chef says
I love the luxurious texture of cakes like this. And your flavor combination can’t be beat!
valentina says
I agree. Go figure. 😉 Thank you, Jeff. ~ Valentina
Marissa says
This cake really is a masterpiece, Valentina! Hard to believe how simple it is to make!
valentina says
Thanks so much, Marissa! 🙂 ~Valentina
Ron says
This is perhaps the best use of chocolate I’ve seen in some time, well other than just eating it. I rarely make desserts, but this one surely temps me as I see it as the perfect ending to my planned Valentine dinner. Thanks for sharing.
valentina says
Just eating it is never (ever) a bad idea. 😉 Thanks so much, Ron! Hope it makes you and your Valentine happy. 🙂 ~Valentina
Mimi says
This is a masterpiece. I certainly don’t care about gluten, fortunately, but I do love flourless cakes. So that just make me realize that it’s probably because I’m not much of a cake lover! I love the texture and gooiness of flourless cakes, though. Yum.
valentina says
A masterpiece. Why thank you! Now, that’s a work I love when talking about food. I’m with you — I prefer flourless. I like rich and dense. Thanks so much for checking it out, Mimi. 🙂 ~Valentina
David @ Spiced says
Haha! I totally second your comment about Valentine’s Day being a great excuse to eat chocolate. Or in this case – chocolate cake! I love the Kahlua twist here, and I almost always add a bit of espresso or strong coffee to my chocolate desserts, too. This recipe is a winner for sure!
valentina says
Chocolate any day, right!? 😉 Thanks, David. 🙂 ~Valentina