Flourless Chocolate Espresso Cake

Naturally gluten free, this gluten free flourless chocolate espresso cake will satisfy any chocolate craving you may encounter. It has a very smooth, fudge-like texture and is very rich

Ingredients Needed

Add dark chocolate to your food processor and chop for 30 seconds.

Add sugars and kosher salt and combine until it resembles a very fine powder. The finer this is, the smoother your cake will turn out.

With your food processor running, carefully add the HOT coffee to your chocolate sugar mixture through the feeder. This will melt the mixture

With your food processor running, add the very soft butter to your chocolate mixture. Followed by the room-temperature eggs. Mix until smooth.

Transfer the cake batter to your prepared springform and place it in your oven. Bake at 350 degrees for 55-60 minutes. Until puffed and cracked on top

Allow the flourless chocolate cake to cool completely before refrigerating it for at least 2hrs. This will give the cake time to set up (and will easier to slice)

Serve the Flourless Chocolate Cake with some whipped Cream and Tart Cherry Sauce (Recipe in blog post)

Find the Recipe and detailed instructions for this Gluten Free Flourless Chocolate Cake on my website linked below.