italian flourless chocolate cake

There are several flourless chocolate cake recipes out there, but the addition of espresso powder really elevates this one. It’s dense and chocolate-y, but surprisingly light.

Best served completely cooled with a dollop of flavoured whipped cream, maybe flavoured with a bit of rum, brown sugar, and vanilla. Vanilla ice cream would also be an excellent choice.

Flourless Chocolate Cake


  • 6 oz bitter sweet chocolate, chopped
  • 12 tbsp unsalted butter, cubed
  • 1 tsp vanilla
  • 1 tbsp espresso powder
  • 4 eggs, separated
  • 1/2 cup sugar
  • 2 cups almond flour
  • 1/4 tsp fine sea salt
  • 2 tbsp cocoa


  • Preheat oven to 325 F.
  • Melt chocolate, butter, vanilla and espresso powder in a stainless steel bowl over simmering water. Don’t let the bottom of the bowl touch the water.
  • Beat egg whites, gradually adding the sugar, until soft peaks. Don’t over beat. Set aside.
  • Butter a 9-inch spring form pan and dust with almond flour.
  • Beat the egg yolks and combine with the chocolate mixture. Add the almond flour, salt, and cocoa; combine well, but do not beat. Fold in egg whites. Pour into prepared pan.
  • Bake 50 minutes. Cool completely. Remove from pan and dust with icing sugar.