Flourless Chocolate Kahlúa Cake is a decadent, gluten-free masterpiece. The deep chocolate flavor is enhanced with espresso. You’ll want seconds, thirds and fourths!Ever had a flourless chocolate cake?
How about a Kahlúa cake?
Or an espresso cake?
OR . . . . wait for it . . . . how about the mother of all of these luscious desserts, a Flourless Chocolate Decadence Kahlúa Cake?
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 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 Cake
The title gives most of it away — there’s no flour, there is chocolate, kahlúa and espresso.
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.
Of course in my world chocolate is eaten all the time. And quite frankly I might not even need an excuse!
- Use a good quality chocolate! I like this one.
- 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.
Did I mention how incredibly impressive this is to serve at a dinner party!?
I hope you love this decadent Flourless Chocolate Kahlúa Cake 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 4-ounces) bittersweet chocolate, roughly chopped
- 2 tablespoons instant espresso powder
- ¼ cup 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 to 425°F, and adjust a rack to the center.
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.
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.
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.
Divide the batter evenly among the 6 prepared ramekins and place them on a baking sheet and in the preheated 425°F oven. Bake just until they look dry on top and rise, 8 to 10 minutes - no more! You want them to be a bit wet in the middle.
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.
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