This rich, fudgy flourless chocolate cake is the kind of recipe that looks effortlessly impressive and tastes even better. Built on a base of dark chocolate, butter, and almond meal, it has a dense, truffle-like centre with a delicate cracked crust — and it just happens to be gluten free. Dress it with a pile of mini Easter eggs for a centrepiece that needs very little else.
CHOCOLATE ESPRESSO CAKE
Ingredients
- 200g dark chocolate, chopped
- 200g unsalted butter
- 8 eggs
- 30ml espresso (or 1 tsp instant coffee dissolved in 30ml hot water)
- 330g caster sugar
- 120g almond meal
- 25g cocoa powder
Method
- Preheat the oven to 160°C. Grease the base and sides of a 24cm springform tin and line with baking paper.
- Melt the chocolate and butter together in a heatproof bowl set over a saucepan of simmering water, stirring until smooth. Add the espresso, stir to combine, and set aside to cool to room temperature.
- In a stand mixer, beat the eggs on high speed for 5 minutes until pale and frothy. With the mixer still running, slowly trickle in the caster sugar and continue beating until fully incorporated.
- Gently fold the cooled chocolate mixture through the egg mixture until just combined.
- In a separate bowl, whisk together the almond meal and cocoa powder, then fold through the chocolate and egg mixture until no streaks remain.
- Pour the batter gently into the prepared tin and bake on the middle shelf for 50–60 minutes. The cake should have formed a set crust but remain dense and fudgy in the centre — look for a slight wobble in the very middle rather than using a skewer test.
- Cool in the tin on a wire rack for at least 30–45 minutes before removing. The top will crack and sink slightly as it cools — this is normal and part of the charm.
Notes
This cake keeps well. Store slices wrapped in cling film or in an airtight container in the fridge for up to 5 days. It also freezes well — wrap individual slices and thaw in the fridge overnight. For an Easter version, pile mini Easter eggs on top just before serving. The slightly sunken centre makes a natural nest.
Serving suggestion: This cake is beautiful in its simplicity — the cracked, sunken top is part of its charm.A light dusting of cocoa powder followed by a snow of icing sugar is all it needs for an elegant finish. For Easter, scatter a handful of mini eggs across the centre before serving. If you want to push it toward something more special occasion, a simple dark chocolate ganache poured over the top while just warm sets to a gorgeous gloss. Serve with a dollop of whipped crème fraîche or lightly whipped cream on the side.