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Flourless Chocolate Kahlua Espresso Decadence Cake with one bite on an antique silver fork.
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5 from 13 votes

Flourless Chocolate Espresso Cake with Kahlúa

If you imagine an espresso cake, flourless chocolate decadence and a Kahlúa cake -- all together, you will taste the delicious intensity of this recipe.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Keyword: great for a dinner party, gluten-free desserts, coffee and chocoalte recipes
Servings: 6
Calories: 385kcal

Ingredients

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.

Nutrition

Calories: 385kcal