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    Home » Desserts » Chocolate » Chocolate Espresso Cake with Kahlúa (Flourless)

    Chocolate Espresso Cake with Kahlúa (Flourless)

    Feb 3, 2020 · by Valentina · 37 Comments

    This post may contain affiliate links.

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    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.Flourless Chocolate Decadence Kahlúa Cake on a pretty, gold-rimmed plated with pink flowers, dusted with powdered sugar.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. 

    Bittersweet chocolate bar partially chopped

    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.

    The Ingredients

    • bittersweet chocolate
    • Kahlúa
    • vanilla
    • butter
    • sugar
    • eggs
    • cocoa powder

    Could it get any better!?

    White ramekins coated with butter and granulated sugar for Flourless Chocolate Kahlua Espresso Decadence Cakes

    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.

    Flourless Chocolate Decadence Kahlua Cake with one bite on an antique silver fork.

    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
    • Gluten-Free Chocolate Cake
    Flourless Chocolate Kahlua Espresso Decadence Cake with one bite on an antique silver fork.

    Flourless Chocolate Espresso Cake with Kahlúa

    Valentina K. Wein
    If you imagine an espresso cake, flourless chocolate decadence and a Kahlúa cake -- all together, you will taste the delicious intensity of this recipe.
    5 from 13 votes
    Print
    Prep Time 20 mins
    Cook Time 10 mins
    Total Time 30 mins
    Course Dessert
    Cuisine American
    Servings 6
    Calories 385 kcal

    Ingredients
      

    • 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

    Instructions
     

    • 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.
    • 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.
    • 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.
    • 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.
    • 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.)

    Notes

    Calorie count is only an estimate.
    Keywords great for a dinner party, gluten-free desserts, coffee and chocoalte recipes
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. 


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    • Close up of a sesame seed coated chocolate truffle in white paper cup.
      Chocolate Halva Truffles (Chocolate & Sesame)
    • One whole gluten-free chocolate cake with chocolate glaze dripping down the sides.
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    • Three dark chocolate truffles with a white chocolate spiderweb on top, on parchment.
      Chocolate Truffles

    Reader Interactions

    Comments

    1. Deb|EastofEdenCooking

      February 07, 2015 at 4:38 pm

      Oh my goodness! My resident chocolate lover would be very pleased with this luscious dessert! A perfectly decadent recipe.

      Reply
      • valentina

        February 10, 2015 at 6:11 pm

        Thanks, Deb. We're all chocolate lovers over here. 🙂

        Reply
    2. David

      February 08, 2015 at 6:36 am

      Wowser! This ought to keep you perky all evening! 🙂 It is a beautiful cake, Valentina - deep, rich, and full of love!

      Reply
      • valentina

        February 10, 2015 at 6:11 pm

        love that, thanks, David. XOXO

        Reply
        • David Scott Allen

          February 09, 2020 at 5:25 am

          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!

          Reply
          • valentina

            February 09, 2020 at 10:39 pm

            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

            Reply
            • David Scott Allen

              February 22, 2020 at 11:38 am

              Thanks. As a non-coffee house, I might just add a bit more cocoa. xo

          • Alene

            June 20, 2020 at 3:11 pm

            I'm wondering if I could make this all in one pan.

            Reply
            • valentina

              June 21, 2020 at 4:25 pm

              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

    3. Coco in the Kitchen

      February 10, 2015 at 4:00 pm

      O
      M
      G

      *faints*

      Reply
      • valentina

        February 10, 2015 at 6:12 pm

        you're too sweet. xo

        Reply
    4. Helen of Fuss Free Flavours

      February 13, 2018 at 10:58 am

      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.

      Reply
      • valentina

        February 13, 2018 at 11:20 am

        Thanks Helen. I'm wishing for it now, actually.;-)

        Reply
    5. Cindy @ The Sweet Nerd

      February 13, 2018 at 11:07 am

      This looks SO good. I love the addition of Kahlua and espresso - chocolate + wine or chocolate + coffee are my faves.

      Reply
      • valentina

        February 13, 2018 at 11:21 am

        Me too!! Hope you try it and enjoy.

        Reply
    6. Veena Azmanov

      February 13, 2018 at 11:10 am

      Oh wow...You got me at Chocolate and Kahlua..... and then you added espresso!! Yum!

      Reply
      • valentina

        February 13, 2018 at 11:21 am

        I hope you do, Veena! It's one of my favorites. Thanks.:-)

        Reply
    7. Alyssa | Flaxseeds & Fairytales

      February 13, 2018 at 12:29 pm

      Yum! This cake is extremely decadent. I follow a gluten-free diet so this flourless cake is perfect for me!

      Reply
      • valentina

        February 13, 2018 at 3:54 pm

        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!

        Reply
    8. Tania | Fit Foodie Nutter

      February 13, 2018 at 12:30 pm

      What a great treat for all the chocolate lovers out there! Thank you for sharing all this deliciousness x

      Reply
      • valentina

        February 13, 2018 at 3:55 pm

        Thank you, Tania! Hope you try it!

        Reply
    9. Eha

      November 13, 2018 at 8:56 pm

      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 . . .

      Reply
      • valentina

        November 13, 2018 at 9:33 pm

        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. 🙂

        Reply
    10. Coco

      February 04, 2020 at 1:14 pm

      Giiiiiiiiiiiiiiiiiiirl, I want this NOW!

      Reply
      • valentina

        February 06, 2020 at 4:55 pm

        Yay!!! 😀 xo Valentina

        Reply
    11. Dawn - Girl Heart Food

      February 04, 2020 at 3:24 pm

      Cocktail & dessert all in wine! Bet this would be AMAZING for Valentine's day with a glass of vino! Can't wait to try 🙂

      Reply
      • valentina

        February 06, 2020 at 4:56 pm

        Perfect, Dawn. Maybe even a little Port. Yummy. Thank you, my friend. 🙂 ~Valentina

        Reply
    12. Jeff the Chef

      February 05, 2020 at 7:20 am

      I love the luxurious texture of cakes like this. And your flavor combination can't be beat!

      Reply
      • valentina

        February 06, 2020 at 5:01 pm

        I agree. Go figure. 😉 Thank you, Jeff. ~ Valentina

        Reply
    13. Marissa

      February 05, 2020 at 11:57 am

      This cake really is a masterpiece, Valentina! Hard to believe how simple it is to make!

      Reply
      • valentina

        February 06, 2020 at 5:02 pm

        Thanks so much, Marissa! 🙂 ~Valentina

        Reply
    14. Ron

      February 06, 2020 at 2:43 am

      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.

      Reply
      • valentina

        February 06, 2020 at 5:10 pm

        Just eating it is never (ever) a bad idea. 😉 Thanks so much, Ron! Hope it makes you and your Valentine happy. 🙂 ~Valentina

        Reply
    15. Mimi

      February 06, 2020 at 5:56 am

      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.

      Reply
      • valentina

        February 06, 2020 at 5:18 pm

        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

        Reply
    16. David @ Spiced

      February 09, 2020 at 1:12 pm

      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!

      Reply
      • valentina

        February 10, 2020 at 4:10 pm

        Chocolate any day, right!? 😉 Thanks, David. 🙂 ~Valentina

        Reply

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