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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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
- 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.
- 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.
- 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
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