This recipe for Turkish Coffee Flourless Chocolate Cake is flavored with coffee and cardamom for a unique twist on a classic chocolate cake. It's a rich and luxurious dessert that's gluten/grain free, dairy free optional and can be made in under an hour.
There is no shortage of chocolate recipes on this website, but this one might be the most unique. It's easy to prepare and always a big hit!
Why this recipe works
- Short ingredient list and simple technique
- Whipped egg whites provide structure so there's no need for flour or chemical leaveners
- Espresso powder adds an extra boost to the chocolate
- Ground cardamom lends a subtle floral note that's reminiscent of Turkish coffee
- Serves a crowd (8-10)
- Gluten/free and dairy free optional
- Adapted from this cake by Ingrid Michaelson
Essential Ingredients
- Chocolate – For the best tasting flourless chocolate cake it's important to use the best quality chocolate you can find. I typically use Ghiradelli 60% bars, but you can use a darker chocolate (up to 80%) or a semi-sweet chocolate if you prefer. Use a dairy free chocolate if you want this to be dairy-free.
- Eggs - It's best to use fresh, good quality eggs. Look for the term 'pastured' rather than 'organic'. You will need to separate the eggs for this recipe - this video will teach you how.
- Espresso Powder - You can also substitute Instant coffee or *very* finely ground coffee
- Cardamom - This is what makes the cake taste like Turkish coffee. You can leave it out for a plain flourless chocolate cake.
Step by Step Instructions
- Preheat the oven to 350 degrees and butter the bottom and sides of a 9-inch springform pan.
- Gently melt the butter and chocolate together in a bowl over a double boiler, stirring occasionally. You can also melt them in the microwave at half power in 15 second intervals, stirring after each. Let cool slightly.
- Whisk together the egg yolks and ½ cup sugar until light and frothy.
- Add the melted butter and chocolate mixture, espresso powder, cardamom, vanilla and salt, then whisk to combine.
- IIn a separate bowl, use an electric mixer or stand mixer to whisk the egg whites and the remaining 3 tablespoons sugar until they form stiff peaks (when they stand straight up and don't collapse), about 3-5 minutes.
- Use a rubber spatula to gently fold the egg whites into the chocolate mixture, being careful not to let it deflate.
- Bake for about 40 minutes, or until puffed and no longer jiggly in the middle.
- Allow to cool completely before cutting.
- Dust with powdered sugar if desired and serve cold or at room temperature
Tips for success
- Cold eggs are easier to separate, but the egg whites will whip up better at room temperature. Separate your eggs right after you take them out of the refrigerator, but let them sit for 20-30 minutes before whipping.
- Make sure there are is no egg yolk (or any butter, oil, grease, etc.) in the egg whites, or it will make them harder to whip into stiff peaks.
- To make a dairy free version of this cake, substitute vegan butter (such as Earth Balance) and use a dairy free chocolate.
Faq about Turkish Coffee Flourless Chocolate Cake
Yes! Once baked, allow it to cool completely, then store, covered, in the refrigerator for up to 5 days. Serve chilled or at room temperature.
Yes, it just won't have the subtle coffee flavor but it will still taste amazing!
Yes, it will taste great, however it will be very difficult to slice.
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Did you make this recipe and LOVE it? Please leave a star ⭐️ rating and/or comment to help other readers. I absolutely love hearing from you and do my best to answer all questions and comments. I love seeing when you make my recipes, so please tag me @ColeyCooks on Instagram and I will repost!
PrintTurkish Coffee Flourless Chocolate Cake
This recipe for Turkish Coffee Flourless Chocolate Cake is flavored with coffee and cardamom for a unique twist on a classic chocolate cake. It's a rich and luxurious dessert that's gluten/grain free, dairy free optional and can be made in under an hour.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 1 cake, 8-10 servings 1x
- Category: cake
- Method: baking
- Cuisine: dessert
Ingredients
- ¾ cup unsalted butter (12 tablespoons or 1 ½ sticks)
- 7 oz good bittersweet or semisweet chocolate (or a combination of both)
- 4 eggs, separated
- 1 cup granulated sugar, divided
- 1 ¼ teaspoons instant espresso powder, or *very* finely ground coffee
- 1 teaspoon ground cardamom
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- Powdered sugar, optional, for serving
- Fresh whipped cream, optional, for serving
Instructions
- Preheat the oven to 350 degrees and butter the bottom and sides of a 9-inch springform pan.
- Gently melt the butter and chocolate together in a bowl over a double boiler, stirring occasionally. You can also melt them in the microwave at half power in 15 second intervals, stirring after each. Let cool slightly.
- Whisk together the egg yolks and ½ cup sugar until light and frothy.
- Add the melted butter and chocolate mixture, espresso powder, cardamom, vanilla and salt, then whisk to combine.
- IIn a separate bowl, use an electric mixer or stand mixer to whisk the egg whites and the remaining 3 tablespoons sugar until they form stiff peaks (when they stand straight up and don't collapse), about 3-5 minutes.
- Use a rubber spatula to gently fold the egg whites into the chocolate mixture, being careful not to let it deflate.
- Bake for about 40 minutes, or until puffed and no longer jiggly in the middle.
- Allow to cool completely before cutting.
- Dust with powdered sugar if desired and serve cold or at room temperature
Notes
- Cold eggs are easier to separate, but the egg whites will whip up better at room temperature. Separate your eggs right after you take them out of the refrigerator, but let them sit for 20-30 minutes before whipping.
- Make sure there are is no egg yolk (or any butter, oil, grease, etc.) in the egg whites, or it will make them harder to whip into stiff peaks.
- To make a dairy free version of this cake, substitute vegan butter (such as Earth Balance) and use a dairy free chocolate.
- If using salted butter, omit the salt
Nutrition
- Serving Size: 8
- Calories: 412
- Sugar: 39.3 g
- Sodium: 183.6 mg
- Fat: 26.7 g
- Carbohydrates: 41.5 g
- Protein: 5.1 g
- Cholesterol: 138.8 mg
Keywords: flourless, gluten free, chocolate, cake, turkish, coffee, dessert, baking, easy
Danielle
Be still my heart.
Joy
What Danielle said!
I'm saving this for when I NEED a chocolate fix and a Dove nib just won't do it for me.
I'm also thinking a little softly whipped cream with a little Chambord mixed in would be luscious, no?
Sabrina
Beautiful cake and I'm sure the touch of cardamom gives it a lovely flavor!
Nadia
Yum!!! Cut this in half for me and the hubs used an orange cranberry dark chocolate bar and a 6inch cake pan instead. Baked 375 for for 28 min and it's was heavenly!! We didn't wait for it to cool completely cause well it smelt too damn good to wait!!
Coley
Nice!! So glad you enjoyed. I love it when it's cold, but it's equally as good when it's still warm!
Todd
I've made this cake four times this year already. Amazing. But each time I have to remove it from the oven around 25 min. Have others experienced this? I live at 4000 ft but that usually means longer bake times at lower temps. The outcome is incredible; I just have to watch the clock.
Coley
Hey Todd, thanks for letting me know! And so happy you like the cake. Very interesting about bake time and elevation. I find all ovens vary. I used to work as a personal chef - every day in a different kitchen - and all ovens acted differently. Thats why I always urge people to "keep an eye on things" and use best judgement. I'm glad you did!
Athena
Decades ago my late mother used to make a very similar cake for a local restaurant and called it “Chocolate Sin”. She’d trim off the fallen edges (which I got to eat) and cover it in chocolate ganache. Interesting that she never tried a coffee version. This sounds divine. She made dark, milk and white chocolate versions, pumpkin for the holidays and my personal crack... peanut butter sin. O M G
LEILA APARECIDA RODRmmm
Qual a medida de chocolate? Não dá para entender
Coley
Seven ounces or 200 grams of chocolate - hope that helps!
Maria
Wonderful recipe! The cardamom and espresso make a great combination. No ingredient over power and the cake is moist and melts in your mouth ! Not over chocolatey
★★★★★
Coley
Thank you so much Maria!
Karen
Served this topped with cream whipped with rose water and honey. It was delightful.
★★★★★
Coley
Awesome. So glad, Karen!
Corinne
How do you think using Turkish coffee itself would come out? I have some authentic stuff. Wonder if it would be too “muddy”/thick and alter the outcome??
Coley
I'm not entirely sure, but I would be willing to bet it'd be very good! If you try it, please report back!
Rafaela
Hi! It seems delicious! Is it possible replace butter to olive oil or coconut oil?
Coley
yes, coconut oil will definitely work!
Patricia
Well, this was amazing. I remember the picture popped-up in Pinterest and I just had to jump on my feet directly to the kitchen to bake it. It was a great success at home! It is already saved for repeats.
I also experienced that 30 min. of baking was already a little too much. Will start watching around 20 min. next time.
Thanks for the receipt.
Coley
I'm so glad you enjoyed it!
Rachel
This was an excellent recipe as its delicious and pretty to look at, and pretty easy! I honestly couldn’t really taste the coffee or the cardamom , in my experience coffee just enhances the chocolate flavor but I was hopeful. It had such a great buttery deep chocolate flavor that That’s all I cared about.
★★★★★
Coley
So glad to hear you enjoyed the recipe. Thank you!
DC
Quick question - do you also need to butter the sides of the springform pan? Or butter the bottom only? Thanks!
Coley
You can butter the sides as well - any extra insurance to keep it from sticking helps!
Nic
This chocolate cake is so unique and delicious! And perfect for my gluten free friends
★★★★★
Coley
Awesome, so glad you enjoyed it
Wendy
I do not have a 9” spring pan only a 6” cheesecake pan. Could I use a 9” silicone pan instead, or should I use the 6” cheesecake pan and adjust the baking time and temp? Any suggestions? I don’t make cakes very often at all so don’t want to run out and buy a 9” spring pan. Thanks, looks so delicious!
Coley
I think the 9" silicone pan will work, it just may be a bit more challenging to cut and remove slices - but it will still taste great! Let me know how it turns out.