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
- 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.
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!Print