Flourless Chocolate Espresso Cake

By Traceylu-2

Ingredients

• 3 tablespoons unsalted butter, plus more for cake pan
• 6 ounces bittersweet chocolate, preferably 70 percent cacao, chopped
• 6 large eggs, separated, room temperature
• 1 cup sugar, divided
• 3 tablespoons instant-espresso powder
• 1/4 teaspoon coarse salt
• 1 tablespoon pure vanilla extract
• Chocolate Glaze

Details

Servings 1
Preparation time 20mins
Cooking time 90mins
Adapted from marthastewart.com

Preparation

Step 1

Preheat oven to 350 degrees. Invert bottom of a 9-inch springform pan (so cake will slide easily onto serving plate) and line with a parchment round; butter parchment. Melt butter and chocolate, stirring until smooth, in a bowl set over a saucepan of simmering water.

Beat together egg yolks and 1/2 cup sugar with a mixer on medium-high speed until thick and pale, about 3 minutes. Add espresso powder and salt; beat until combined, about 1 minute. Add vanilla and melted-chocolate mixture; beat about 1 minute more.

In another bowl, beat egg whites on medium-high speed until foamy. Increase speed to high; gradually add remaining 1/2 cup sugar, beating until stiff peaks form, about 5 minutes. Fold into chocolate mixture in 3 batches. Transfer batter to pan and bake until set, 40 to 45 minutes. Let cake cool completely in pan on a wire rack. Remove side of pan; transfer cake to a serving plate. Serve glaze alongside cake.