Sinful Flourless Espresso Cake Recipe -
Sinful Flourless Espresso Cake Recipe

Sinful Flourless Espresso Cake

Recipe by  

"Sinfully delicious! This cake must be chilled overnight, so plan ahead."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch round cake Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a 9 inch round cake pan with parchment paper.
  2. Bring butter, espresso, and sugar to a boil in a medium saucepan, stirring to dissolve sugar.
  3. Place chocolate in a large bowl, and add boiling hot espresso mixture. Whisk until smooth. Cool slightly. Whisk in eggs. Pour batter into prepared pan.
  4. Place cake pan in a roasting pan. Pour enough hot water into the roasting to come half way up the sides of the cake pan. Bake until center of cake is set, and a tester inserted comes out clean with a few moist crumbs attached, about 1 hour. Remove from water. Chill overnight.
  5. Puree raspberries in processor. Chill. Serve with chilled cake.
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Reviews More Reviews

Most Helpful Positive Review
Mar 30, 2008

This is an excellent recipe. I made it for a potluck and everyone enjoyed it. Used a springform pan instead of cake pan as there was way to much batter for the cake pan. Topped with fresh strawberry sauce.

Most Helpful Critical Review
Dec 14, 2006

Very easy recipe to make. The amount of batter is more than enough for one 9" cake pan. I had to use several custard cups to accommodate the extra. Not a problem. What was a problem was the texture of the cake after being chilled over night. The cake which had a rich, cake-like texture after cooling to room temperature became fudge-like after being cooled overnight. I tasted the cake both ways and do not feel that the flavor (which was very nice) improves with time. I might make this again for a real chocolate diehard but I would definitely serve it same day at room temperature.


12 Ratings

Nov 04, 2006

This is the BEST!! Everyone needs to try it just once!! Great for entertaining!!

Nov 18, 2009

although i messed up the first time and added a cup of espresso grounds (unbrewed) i imagine that if done right this is probably a good recipe. when looking on line for similar recipes i found that nobody really described the type if pan to use or how to seal a spring form pan .......

Feb 11, 2011

This is absolutely delicious desert, but it doesn't have the same texture as regular cake so don't expect that. It's 1,000 times better. I didn't have a 9" pan, but I found it to fit perfect in two 8" pans and helped it to go further for more guest. As for the individual who mentioned that chocolate squares have soy protein; all the research I've done indicates that soy protein is gluten free and safe for individuals with celiac.

Oct 26, 2009

It is simple, both with regards to ingredients and making. I made it as a part of a cake menu, as the choice for true chocolate lovers and it was a true success at the party.

Sep 10, 2010

It was a great recipe. However if their are any ciliacs thinking of trying this recipe i recommend you check the ingredients on the chocolate squares as they often contain a soy protein.

Apr 05, 2010

Absolutely amazing. I was very worried about this recipe going into it but thought Iwould give it a shot. Glad I did as everyone loved it. Great recipe.


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  • Calories
  • 649 kcal
  • 32%
  • Carbohydrates
  • 55.6 g
  • 18%
  • Cholesterol
  • 205 mg
  • 68%
  • Fat
  • 48 g
  • 74%
  • Fiber
  • 6.7 g
  • 27%
  • Protein
  • 8.3 g
  • 17%
  • Sodium
  • 62 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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