Flourless Chocolate Cake with Kahlúa & Espresso
Flourless Chocolate Cake with Kahlúa & Espresso is a decadent, naturally gluten-free dessert baked in individual ramekins. Each one is oozing with melting dark chocolate, scented with espresso, and lingers on your tongue with the subtle taste of Kahlúa.
Servings: 6
Calories: 382kcal
Equipment
Ingredients
- ½ cup plus 2 teaspoons unsalted butter, divided
- 3 tablespoons granulated sugar, divided
- 5½ ounces (1 cup) roughly chopped bittersweet chocolate
- 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 a 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 might 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 for about 1 minute. Once they are a bit frothy and slightly lighter in color, add the remaining tablespoon of sugar and whisk for another minute. They'll be even lighter and frothier. Pour in about half of the cooled chocolate mixture 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 halfway 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 5 to 10 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.
Notes
Nutritional information is automatically calculated, so it should only be used as an estimate.
Nutrition
Calories: 382kcal | Carbohydrates: 23g | Protein: 5g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 165mg | Sodium: 32mg | Potassium: 279mg | Fiber: 3g | Sugar: 16g | Vitamin A: 657IU | Calcium: 43mg | Iron: 3mg