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
- 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.
- 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
Flourless Chocolate Espresso Cake with Kahlúa
- 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
- 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.)
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