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Flour-less Chocolate Espresso Cake

This gluten free cake is a chocolate heaven, but you have to like your chocolate super dark!

Serves 8

  1. 1 12 oz bag dark chocolate chips (or your favorite dark chocolate bar)
  2. 1/4 c. hot fresh espresso
  3. ~1 T. fresh espresso grinds (optional)
  4. 1 T. vanilla
  5. 1 T. cinnamon
  6. 4 heaping T of unsweetened baking cocoa powder
  7. 1/4 c. (powdered) sugar -or- Stevia
  8. 1 T. brown sugar
  9. 1/4 c. unsweetened pineapple juice
  10. 6 eggs, room temperature
  11. 2 sticks butter, room temperature

Directions

Preheat the oven to 350 degrees and coat either two cake pans or preferably a large springform pan with nonstick spray. First, add the powdered sugar/Stevia, brown sugar, cinnamon, espresso grinds, and chocolate chips to your food processor. Grind the chips and dry ingredients up for about 10-15 seconds.

Add the pineapple juice and hot espresso. Blend for ~5 seconds until creamy. Add the cocoa powder, vanilla, eggs, and butter. Replace the lid and mix on variable medium-high for about 30 to 45 seconds until smooth.

Pour the batter into the greased springform or two cake pans. Bake at 350 degrees for 45-55 minutes (for 1 cake pan). You will need to shorten the time for 2 pans - I estimate about 30 minutes or so. Bake until the middle is set and a toothpick comes out clean. Remove from the oven and set aside to completely cool.

Once cooled, cover and refrigerate it for at least 3 hours or longer so it is nice and firm, thick, and deliciously lip-smacking chewy (think fudge texture but better). My cake edges fell a little but it isn't a problem.