An impressive but easy recipe for a gluten-free flourless chocolate cake topped with cacao nibs and a chocolate caramel espresso sauce. Live all your gluten free dreams with this Flourless Chocolate Espresso Cake With Chocolate Caramel Sauce recipe.
PinchMaldon sea salt or other flaky sea salt, for garnish
For The Flourless Chocolate Cake:
3tablespoonsunsalted butter
6ouncescoarsely chopped milk or dark chocolate
6large eggsseparated at room temperature
1/2cupgranulated sugar
3tablespoonsinstant espresso or coffee powder
1tablespoonpure vanilla extract
1/4teaspoonkosher salt
For Garnish:
Crème fraîcheor whipped cream, for garnish (optional)
Cacao nibsfor garnish (optional)
Instructions
Make The Chocolate Espresso Caramel Sauce: Stir together 1 1/2 cups of the sugar and 1/4 cup of water in a small saucepan until the sugar is completely moistened. Clean the inside of the saucepan of any sugar granules by brushing the interior (above the sugar mixture) with a wet pastry brush. Place the pan over medium-high heat and bring to a boil. At this point do not stir the mixture until is it a proper caramel (is at least amber in color) Instead swirl the pan as needed to help the mixture cook evenly and let the sugar boil until it turns amber in color, about 5 minutes.
Immediately remove the caramel from the heat and carefully add 1 cup of the cream (it will bubble up so pour it in slowly!), 4 tablespoons of the butter, 2 tablespoons of coffee powder or instant espresso. Swirl the pan until the caramel is smooth and uniform in color. Return the caramel to the stove and bring to simmer over medium heat, whisking constantly until smooth. Reduce the heat to low then add in 4 ounces of the chopped chocolate. Cook the sauce over low heat, whisking until the chocolate is melted and the sauce is smooth. Remove from heat, stir in the 1 tablespoon of the vanilla and a pinch of flaky sea salt and set aside until ready to use.
Make The Flourless Chocolate Cake: Heat oven to 350°F and arrange a rack in the middle. Invert bottom of a 9-inch springform pan (to help the final cake release easily onto a serving plate) and line with a parchment round; then coat the parchment with the extra butter.
Combine the remaining 3 tablespoons butter and remaining 6 ounces of chocolate in a bowl, set over a saucepan of simmering water and stir regularly until smooth and melted. Set the chocolate mixture in a warm spot like the top of stove until ready to use (you don't want it to cook anymore but also don't want it to cool down so much it solidifies).Meanwhile, combine the 6 egg yolks and 1/2 cup of the granulated sugar in the bowl of a stand mixer fit with a whisk attachment and mix on medium-high speed until thick and pale, about 3 minutes. Add the remaining 3 tablespoons of the espresso powder and 1/4 teaspoon kosher salt; beat until combined, about 1 minute. Add the remaining 1 tablespoon of vanilla and melted-chocolate mixture; beat about 1 minute more then set aside.
In an impeccably clean bowl, beat egg whites on medium-high speed until foamy. Increase speed to high; gradually add remaining 1/2 cup of the sugar, beating until stiff peaks form, about 5 minutes. Fold into the chocolate mixture in three parts. For the first third of egg whites, go ahead and add them to the bowl and simply stir them until there are no longer white streaks. For the last two parts, be a bit more careful and add the egg whites and delicately fold them in by turning the bowl in one direction and folding with a rubber spatula in the other direction. Transfer batter to pan and immediately transfer it to the oven. Bake the flourless chocolate cake until it is puffed, the top is slightly cracked, and the cake is set, about 40 to 45 minutes.
Serve The Flourless Chocolate Cake: Let the cake cool completely in a pan on a wire rack. Run a butter knife around the inside of the pan to help it release then take off the removable rim. Carefully remove the parchment paper and transfer the cake to a serving plate or cake stand. Serve caramel sauce drizzled on cake along with whipped cream or a drizzle of cream, mascarpone, or crema, or a dollop of crème fraîche (or cream), cacao nibs, and some flaky sea salt, as desired.