Moist, and rich, with an incredible chocolate flavor, my Flourless Chocolate Espresso Cake is a decadent treat that is gluten-free and simple to make. xTieghan. Thank you so much Carly! Next, take those eggs whites and whip them until stiff peaks form. We also really liked the whipped ricotta! Gently stir in the chocolate chunks. Happy Holidays! xTieghan. I wonder if I overcooked but when took out at 30 minutes it still seemed giggly. I made this for my wife’s birthday. I hope you love this recipe! Excellent deep chocolate flavor. Hey Sam, Daily baking inspiration for the holidays and beyond! Please let me know if you have any other questions. Thank you!! Or if you’ve already talked about it, I’d love a point in that direction. Thank you so much Kelley! I hope you love this recipe! The ricotta honey vanilla frosting was fantastic too! This comes out beautiful and has a rich dark chocolate taste. Melt the dark chocolate and butter together in a saucepan over low heat until fully melted. All Rights Reserved. 4. Hi! xTieghan, I would think coconut sugar will work well. Even my three year old chowed down, though I think the ricotta threw him when he was expecting a more sugary frosting. And the crazy thing? As for the olive oil, I love using Brightland olive oil, especially when baking. Place chocolate chips and butter into a stainless steel mixing bowl. I mean really chocolately rich, 360 grams of dark chocolate RICH!!! 5. Thank you!! It turned out delicious! Just be sure to keep it covered and in a cool place. xTieghan. Please let me know if you have any other questions. We’re not much on Valentine’s Day, but this sure did make a fantastic special dessert for our 10 year anniversary! xTieghan. ), but equally great for any other day you’re craving a little chocolate. I served it at a dinner party for five people and we ate almost the whole thing. Woohoo! This version gets subtle coffee flavor from espresso powder used in the batter and in a rich, creamy dark-chocolate … Hi Dawn! I made this and it was amazing! Use a hand mixer or stand mixer with whisk attachment and whisk heavy cream, sugar, cocoa powder, espresso and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes. It would also be hard to divide up the eggs. Hi! The deep chocolate flavor is enhanced with espresso. Increase speed to high; gradually add remaining 1/2 cup sugar, beating until stiff peaks form, about 5 minutes. Hey Chris! Hey this looks great and I’m about to try it but I’m not sure if the ricotta cream will be good on top.Doesn’t it have a heavy taste on the cake?or the cheese taste goes away with the honey? Yes, that would work well. xTieghan. We used high quality Guittard dark chocolate and followed the recipe. xTieghan. Thank you! You likely wash your hands several times a day, but are you doing so effectively? Thank you!! Do you think cutting the recipe in half would still bake well? I hope you had an amazing Valentine’s Day! Is there a good substitute or can I just proceed without it? From which platforms to use and the best books to read, bibliophiles share their advice. The cake alone is like biting into a piece of dark chocolate… It adds the perfect, subtle fruit flavor and creates a cake that is extra moist. Make the topping; place the chopped chocolate into a bowl. Will be saving this recipe for all the times I need to impress guests or want to make my chocolate loving family extra happy , Amazing! Sorry ignore my other comment. I am sorry this did not turn out well for you! This deeply dark chocolate vegan cake is not just for vegans. Once melted, simply whisk in the egg yolks, sugar, cocoa powder, espresso powder, a pinch of salt, and the vanilla. It’s a bit too dense for that. I did not separate the eggs. Overall, I was a little bummed because it looked delicious in the pictures! You’ll want seconds, thirds and fourths! Thank you so much for trying this and sharing it! The ricotta should be stored in the fridge. xTieghan, Hi! Absolutely the Best, tried many others, but this is my families favorite cake. Looks tasty. To balance the richness out, I knew I needed some kind of creamy topping. Hi Alicia! I use it often! When folding in the egg whites I incorporated to what I thought was “just combined” (could still see some egg white swirls) vs. more completely (completely combined like I later saw in an IG video) so my final cake didn’t look exactly as pictured BUT it still tasted great!! Cooked another 5-10. Using a stand mixer with a whisk attachment, a hand mixer or a whisk, whisk the cream and Kahlua … This cake took me some time to get right, but the extra effort was worth it. brown sugar, coconut oil, almond butter, flax egg, coffee, and dark chocolate chunks. Could I use the same very dark chocolate instead of milk for the chunks, do you think? vanilla, 1/4 cocoa powder, 1 tsp. I’m also curious about eliminating the espresso – I don’t tolerate caffeine. xTieghan. For the past 3 years I have been making this recipe, only difference is your has more espresso and vanilla, no chocolate chunks, it is delicious. I think this will help! xTieghan. I would just stir together the ricotta + honey and serve un-whipped. I hope you love the recipe, please let me know if you have any other questions! I am so glad this could make you feel better!! I left out the espresso powder and I actually didn’t realize you were supposed to add chunks of chocolate too but it was super yummy and didn’t seem to be lacking anything! YES! Looking for other Valentine’s Day inspired desserts? Please let me know if you have any other questions. Remove from the oven and let sit 10 minutes. I am really glad you enjoyed it! It still turned out yummy but it was a little more difficult to get in the pan nicely! This is NOT a low-sugar dessert! Made for a crowd and we were licking our plates - no one could believe there is no flour. I was so lucky to have had this cake baked for my birthday. The ingredients in this cookie cake are very simple, they include: almond flour, coconut flour, tapioca starch, baking powder, spices, and salt. The true gift of Valentine’s Day? This recipe is excerpted from "Martha Stewart's Cakes" (Clarkson Potter; $25). Also, yes to the cookie butter ice cream!! I mean, right? I am sure it will! Please let me know if you have any other questions. Crispy Brown Butter Sweet Potato Gnocchi with Balsamic Caramelized Mushrooms + Goat Cheese + VIDEO. Think it sounds more delicious warm? It truly didn’t matter; the cake was still perfect. Great recipe! It was super easy, which makes it even better. 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