Easy Flourless Chocolate Cake with Coffee and Cinnamon
This easy flourless chocolate is fudgy but still very light. It has a texture like no other thing you have ever tasted! Thanks to beating the egg whites and incorporating lots of air this cake rise like no other, then collapses right in front of your eyes when taken out of the oven, leaving the amazing crackled texture that characterizes this flourless chocolate cake! It’s such a wonderful thing to see but mostly, a wonderful thing to eat!
I’m simply in love with this flourless chocolate cake. I added a some coffee and cinnamon to make this cake more intrinsic, but can can totally leave these out of course. And as I said before, I love the magic of how it puffs and then deflates leaving that amazing chewy cracked crust. You have it made in less than 2 hours and it’s ready to eat immediately. It’s really the easiest flourless chocolate cake to make! I brought this cake for a family lunch once and it was gone in no time! The only bad thing was that that there was no freaking ice cream around to put a big scoop on top of it. Just giving you ideas guys!
Recipe notes
Remember that is easier to separate your eggs when they are chilled. Place the whites in a bowl and the yolks in another bowl so they get to room temperature. Egg whites will grow more and faster when they are beaten at room temperature.
You may use espresso powder instead of coffee granules, or omit it completely. You can also leave out the cinnamon.
I highly recommend using a parchment paper at the bottom of the pan because this cake is very delicate so it will be easier to take it out with a large spatula.
I used 12 oz of chocolate chips (a whole small pouch) for a fudgier texture. If you prefer a lighter, cakier texture use only 8 oz of chocolate.
Easy Flourless Chocolate Cake with Coffee and Cinnamon
Ingredients
◯ Semi sweet chocolate chips – 12 oz (see notes)
◯ Butter – 6 TBSP
◯ Large organic eggs – 6, separated and at room temperature
◯ Raw sugar – ½ cup
◯ Vanilla extract – 1 Tsp
◯ Instant coffee granules – 1 Tsp
◯ Ground cinnamon – 1 Tsp
◯ Pinch of salt
◯ Cocoa powder for dusting after baked
Details
Yield:
a 8” to 9” flourless chocolate cake
Total time:
1.25 hour
Active time:
25 minutes
Equipment:
springform pan, large glass bowl or double boiler, stand mixer or hand electric mixer
Steps
Preheat oven to 300°. Grease the sides and bottom of an 8” or 9” springform pan. If you have parchment paper on hand, cut a piece the same size of your pan and line the bottom.
Place a large glass bowl over a skillet and fill it with water half way thru. Add the chocolate and butter and heat on medium low heat. Using a silicon spatula or wooden spoon mix until all the chocolate is melted. Retire the glass bowl from the skillet and let the chocolate mixture cool completely.
In the meantime beat the egg whites either using a stand mixer or using a hand electric mixer in medium-high speed (#6 on the Kitchen Aid) until soft peaks form, about two minutes. Slowly add the sugar while still beating, 1 tablespoon at a time. Beat just until the sugar has fully incorporated and the egg whites are fluffy but still are not on the meringue stage, about a minute. Set aside.
To the now cooled down chocolate add the egg yolks, vanilla, coffee, cinnamon and salt and stir together.
Add ⅓ of the egg whites to the chocolate and very gently stir together. Add the rest of the egg whites and this time gently fold the egg whites in to the chocolate, being careful of not deflating the whites too much.
Pour the cake batter in the springform pan and bake for 45 minutes. Remember that at the end the cake will be puffy but it will deflate once you take it out of the oven. Let it cool down completely before releasing from the pan. Using a big silicon spatula try to carefully separate the cake from the parchment paper or turn the cake upside down into a plate, remove the paper and then turn it over again into your serving plate.
Dust with plenty cocoa powder for serving.
