This recipe for Turkish Coffee Flourless Chocolate Cake is really easy to make! It’s scented with coffee and cardamom and is 100% gluten free.
It recently came to my attention that this blog is seriously lacking in recipes that highlight one of the best, most beloved ingredients on the planet: chocolate.
A few weeks ago I was asked to contribute my best chocolate recipes for a recipe roundup, and when I went to look for them, I realized there really weren’t all that many. I had this recipe for nutella and bananas wrapped and phyllo, this one for chocolate hazelnut panna cotta, and of course, this obnoxiously decadent salted chocolate and caramel ice cream cake, but none of these are really all about the chocolate. And with Valentines Day right around the corner, I figured there was no time like the present to post a recipe that most definitely is all about the chocolate.
I’m one of those cynical people who thinks Valentines Day is a stupid Hallmark holiday created just to get people to spend money on stuff the don’t need. But over the years, Valentines Day has become synonymous with chocolate, so for that reason I let it slide. Whether you’re single, taken or have the “it’s complicated” box checked on Facebook, you can use this holiday as one big excuse to eat all the chocolate you can cat your hands on.
Now, lets talk about this cake! It’s a riff on a recipe I used to serve all the time at dinner parties when I worked as a personal chef. It’s seriously rich, fudgy and over-the-top chocolatey. Plus, it’s naturally gluten free, so it’s always going to be a crowd pleaser.
I discovered this flourless chocolate cake recipe several years back in an issue of Parade magazine, and with only 4 ingredients, I couldn’t believe how simple it was. It’s such an impressive dessert for requiring such little effort. All you have to do is melt some butter and chocolate, separate a few eggs and whip the whites with sugar, then mix it all together and bake. Boom! Forty minutes later, you have one of the most decadent desserts you’ve ever made.
With just those four ingredients, this cake is out of this world. But of course, I had to take it a step further and give it a little twist. This cake gets a boost in flavor from aromatic Turkish coffee and little extra help from our friends salt and vanilla.
Turkish coffee is often characterized by being brewed with one of my favorite warm, floral spices, cardamom. It gives the coffee a really unique, but complimentary flavor. I added a bit of cardamom and espresso powder to this flourless chocolate cake on a whim, and woosaaahhhh! It came out really, really good. The coffee helps to enhance the overall chocolateness, a trick I learned back in the day from my homegirl, Ina Garten. The flavor of the cardamom is subtle; you don’t really know it’s there. It just makes you scratch your head and say, “Hmm.. what is that?”
The cool thing about this cake is that you don’t have to add the coffee or the cardamom if you don’t want – it’s still going to be fantastic. Make it for someone you love this Valentines, or Galentines, Day, or just make it for yourself. I won’t tell.
One Year Ago: Coley Cooks and the Big Kitchen Reveal!
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Turkish Coffee Flourless Chocolate Cake
- 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
Description
This recipe for Turkish Coffee Flourless Chocolate Cake is really easy to make! It’s scented with coffee and cardamom and is 100% gluten free. Adapted from Ingrid Michaelson.
Ingredients
- ¾ cup butter (12 tablespoons or 1 ½ sticks)
- 7 oz good semisweet or bittersweet chocolate
- 4 eggs separated
- 1 cup sugar, divided
- 1 ¼ teaspoons instant espresso powder, or *very* finely ground coffee
- 1 teaspoon ground cardamom
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees and butter the bottom of a 9-inch springform pan.
- Melt the butter and chocolate over a double boiler, then remove from the heat. Whisk together the egg yolks and ½ cup sugar until light and frothy. Add the melted butter and chocolate, espresso powder, cardamom, vanilla and salt, then whisk to combine.
- In the bowl of a stand mixer, whisk the egg whites and the remaining ½ cup sugar until they form stiff peaks. 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 at room temperature or ice cold.
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!
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