Turkish 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. 

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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!

Top view of a flourless chocolate cake with a cracked top and cardamom pods

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
Flourless chocolate cake on a cake stand.

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.
A cake stand holding a coffee flourless chocolate cake next to a dessert plate holding a slice

Step by Step Instructions

  1. Preheat the oven to 350 degrees and butter the bottom and sides of a 9-inch springform pan.
  2. 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.
  3. Whisk together the egg yolks and ½ cup sugar until light and frothy. 
  4. Add the melted butter and chocolate mixture, espresso powder, cardamom, vanilla and salt, then whisk to combine.
  5. In a separate bowl, use an electric mixer or stand mixer to whisk the egg whites and the remaining ½ cup sugar until they form stiff peaks (when they stand straight up and don't collapse), about 3-5 minutes.
  6. Use a rubber spatula to gently fold the egg whites into the chocolate mixture, being careful not to let it deflate.
  7. Bake for about 40 minutes, or until puffed and no longer jiggly in the middle. 
  8. Allow to cool completely before cutting. 
  9. Dust with powdered sugar if desired and serve cold or at room temperature
Powdered sugar falling on top of a chocolate cake on a cake stand.

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.
  • Serve with more Turkish coffee, regular coffee, espresso or affogato!
Top view of a flourless chocolate cake with powdered sugar sifted over the top.

Faq about Turkish Coffee Flourless Chocolate Cake

Can this cake be made in advance?

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.

Can this be made without the espresso powder?

Yes, it just won't have the subtle coffee flavor but it will still taste amazing!

Can this cake be served warm?

Yes, it will taste great, however it will be very difficult to slice.

Top view of a slice of flourless chocolate cake on a white dessert plate with a fork holding a single bite.

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!

Top view of a flourless chocolate cake with a cracked top and cardamom pods
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Turkish 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
Servings: 9 servings
Calories: 379kcal

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

  1. Preheat the oven to 350 degrees and butter the bottom and sides of a 9-inch springform pan.
  2. 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.
  3. Whisk together the egg yolks and ½ cup sugar until light and frothy. 
  4. Add the melted butter and chocolate mixture, espresso powder, cardamom, vanilla and salt, then whisk to combine.
  5. In a separate bowl, use an electric mixer or stand mixer to whisk the egg whites and the remaining ½ cup sugar until they form stiff peaks (when they stand straight up and don't collapse), about 3-5 minutes.
  6. Use a rubber spatula to gently fold the egg whites into the chocolate mixture, being careful not to let it deflate.
  7. Bake for about 40 minutes, or until puffed and no longer jiggly in the middle. 
  8. Allow to cool completely before cutting. 
  9. 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

Calories: 379kcal | Carbohydrates: 34g | Protein: 4g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 162mg | Potassium: 165mg | Fiber: 2g | Sugar: 30g | Vitamin A: 589IU | Vitamin C: 0.05mg | Calcium: 31mg | Iron: 2mg

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32 Comments

  1. 5 stars
    I'm confused on the sugar amount. You say to mix a 1/2 c with the yolks, then remaining 3 T with the whites. But that doesn't equal the 1 c sugar the recipe calls for. 🤔

    1. Thanks for calling this out - it was a typo. It should say 1/2 cup, not 3 tablespoons. I have corrected it in the recipe card. So sorry for the confusion!

  2. 5 stars
    Absolutely amazing & delicious ! I’ve baked this delightful cake 3 times in the past year, always with great success. A wonderful indulgence.

  3. 5 stars
    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!

    1. 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.

  4. 5 stars
    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.

    1. 5 stars
      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.

  5. 5 stars
    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??

  6. 5 stars
    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

  7. 5 stars
    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

  8. 5 stars
    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.

    1. 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!

  9. 5 stars
    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!!

  10. 5 stars
    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?