Name: Flourless Chocolate Espresso Cake with Kahlúa Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: ½ cup unsalted butter, divided (½ cup plus 2 teaspoons total); 3 tablespoons granulated sugar, divided (2 tablespoons for dusting, 1 tablespoon for batter); 1 cup (about 5 ounces) bittersweet chocolate, roughly chopped; 2 tablespoons instant espresso powder; 3 tablespoons Kahlúa coffee liqueur; 1 teaspoon pure vanilla extract; 2 large eggs; 2 large egg yolks; 3 tablespoons sifted cocoa powder; Powdered sugar, for garnish

Jump to Recipe· 3.9 from 27 reviews

If you love deeply rich, utterly decadent desserts, let me introduce you to the star of your next dinner party: the Flourless Chocolate Espresso Cake with Kahlúa Recipe. This cake is more than just chocolate — the robust espresso powder and the smooth sweetness of Kahlúa come together to elevate this dessert to a divine, melt-in-your-mouth experience. With no flour involved, it’s perfectly dense and fudgy, bursting with intense chocolate flavor and just the right kick of coffee and liqueur. Once you try this recipe, it’s bound to become your go-to indulgence whenever you want to impress with a little rustic charm and bold flavor.

Ingredients You’ll Need

The image shows a close-up of a silver spoon holding a thick, dark brown chocolate cake piece with a rough, crumbly texture. The spoon is in focus in the middle of the frame, with the rest of the white plate with purple and green floral patterns blurred in the background. The plate holds the remaining part of the round chocolate cake, which has a dense look with a shiny surface. The scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are wonderfully simple but carefully selected to deliver the perfect balance of texture, flavor, and richness in the Flourless Chocolate Espresso Cake with Kahlúa Recipe. Each one adds something special — from the bittersweet depth of the chocolate to the subtle coffee notes and richness brought by eggs and butter.

Unsalted butter (½ cup plus 2 teaspoons): Divided for greasing and blending, it ensures moistness and richness, while also helping the cakes release easily from ramekins.
Granulated sugar (3 tablespoons): Divided and used to sweeten and dust the ramekins, it balances the bitterness and creates a slight crust.
Bittersweet chocolate (1 cup, roughly chopped): The star ingredient that delivers that luxurious chocolate intensity and smooth texture.
Instant espresso powder (2 tablespoons): Adds a deep coffee flavor that enhances the chocolate without overpowering it.
Kahlúa (3 tablespoons): A sweet coffee liqueur that infuses the cake with an inviting warmth and complexity.
Pure vanilla extract (1 teaspoon): Rounded out the flavor, giving the cake a subtly fragrant lift.
Large eggs (2) and egg yolks (2): Provide structure and richness while keeping the crumb dense and fudgy.
Cocoa powder (3 tablespoons, sifted): Enhances the chocolate flavor and adds a tender crumb.
Powdered sugar (for garnish): Gives a light, pretty finishing touch for presentation.

How to Make Flourless Chocolate Espresso Cake with Kahlúa Recipe

Step 1: Preheat and Prepare Your Pan

Start by heating your oven to 425°F and positioning a rack in the center to ensure even baking. Fill a baking dish (around 9 x 13 inches) with about 2 inches of water — this water bath will keep your cakes from drying out and help them bake evenly. Next, grease six 4-ounce ramekins with 2 teaspoons of butter, then generously dust them with 2 tablespoons of sugar. This coating prevents sticking and also helps the cakes to rise beautifully.

Step 2: Melt Chocolate and Butter, Then Add Flavor

In a small saucepan over low heat, gently melt ½ cup of butter together with the chopped bittersweet chocolate. Stir continuously until smooth and velvety. Remove from heat and stir in the espresso powder, Kahlúa, and vanilla extract. Set aside the mixture to cool slightly, allowing the flavors to meld perfectly before the next step.

Step 3: Whisk the Eggs and Sugar

Take a medium mixing bowl and whisk the two eggs and two egg yolks until they become frothy and lighten in color — this is key for some lift in the flourless batter. Then add the remaining tablespoon of granulated sugar and whip it in thoroughly. Slowly fold in half of your chocolate mixture just to combine, then add the remaining chocolate and the sifted cocoa powder. Gently mix until everything is evenly blended into a luscious batter.

Step 4: Fill the Ramekins and Bake

Divide the batter equally among the six prepared ramekins. Carefully place them into the water-filled baking dish in your oven, making sure the water reaches just below the halfway mark of the ramekins—it’s okay if it varies slightly. Bake at 425°F for about 8 to 10 minutes. You want the tops to look just set but still slightly wet in the center — this is what gives the cake its incredibly fudgy texture.

Step 5: Cool, Unmold, and Serve

Once baked, allow the cakes to rest in the ramekins for at least 5 minutes to cool slightly. Run a dull knife around the edges to loosen them gently. You can serve these charming cakes right in the ramekins or invert them onto dessert plates for a neat presentation. A dusting of powdered sugar on top adds a simple, elegant finish. If you want to prepare them ahead of time, they keep beautifully up to 3 hours before warming gently in a 300°F oven for 5 minutes.

How to Serve Flourless Chocolate Espresso Cake with Kahlúa Recipe

A close-up of a silver spoon holding a piece of dark brown chocolate cake with a moist texture. The cake slice shows a rich, slightly crumbly inside. In the background, part of the whole round cake is visible on a white plate with floral patterns and gold trim. The plate is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Enhance the dramatic richness of your Flourless Chocolate Espresso Cake with Kahlúa Recipe by adding a few thoughtful garnishes. A light sprinkle of powdered sugar is classic and elegant, but fresh berries such as raspberries or strawberries add a bright, juicy contrast. Whipped cream or a scoop of vanilla bean ice cream brings a creamy balance to the intense flavors of the cake.

Side Dishes

This cake is perfect as a standalone treat but pairs delightfully with a small fruit salad or even a simple coffee or Kahlúa-infused cocktail for a thematic dinner ending. The richness of the dessert means lighter sides help cleanse the palate and keep every bite exciting. Consider a citrus sorbet or lightly toasted nuts on the side for added texture.

Creative Ways to Present

For a special occasion, try serving this cake with a drizzle of warm chocolate sauce or a dusting of espresso powder for an extra punch of coffee aroma. You can also add edible gold leaf or chocolate curls on top to make the presentation truly irresistible. Serving in individual clear ramekins layered with whipped cream and berries can turn this cake into an elegant, layered dessert parfait.

Make Ahead and Storage

Storing Leftovers

Your Flourless Chocolate Espresso Cake with Kahlúa Recipe will keep wonderfully in the fridge for up to 3 days. Store them covered tightly with plastic wrap or in an airtight container to prevent drying out and to preserve their fudgy texture. Bring them to room temperature or gently warm before serving for best results.

Freezing

If you want to enjoy this cake later, individual portions freeze beautifully. Wrap each portion tightly in plastic wrap and then foil to prevent freezer burn. They can be frozen for up to 1 month. Thaw them overnight in the fridge before reheating gently to enjoy the same fudgy texture as fresh.

Reheating

To warm your Flourless Chocolate Espresso Cake with Kahlúa Recipe leftovers, preheat your oven to 300°F. Remove any plastic wrap, cover loosely with foil, and heat for about 5 minutes. This gentle reheating revives the cake’s luscious, gooey center without drying out the surface, making it seem just freshly baked.

FAQs

Can I use a different type of alcohol instead of Kahlúa?

Absolutely! While Kahlúa adds a lovely coffee-flavored depth, you can substitute with other coffee liqueurs or even a splash of bourbon or dark rum to add your own twist. Just keep the amount the same for balanced flavor.

Is it necessary to use the water bath when baking the cakes?

The water bath is a key part of this recipe. It adds moisture and helps the cakes bake gently and evenly, preventing cracking and keeping the center super fudgy. Skipping it may result in a drier, less tender cake.

Can I make this recipe dairy-free or vegan?

This cake relies heavily on butter, eggs, and chocolate, so adapting it for dairy-free or vegan diets would require significant substitutions. You could experiment with vegan butter, aquafaba or flax eggs, and dairy-free chocolate, but keep in mind the texture and flavor might differ quite a bit.

Why is there no flour in this cake?

This is a flourless cake, which means all the richness and structure come from eggs and chocolate instead of flour. This creates a dense, fudgy texture more like a molten lava cake but totally gluten-free, making it perfect for those avoiding flour or seeking something indulgently moist.

How do I know when the cake is done baking?

You want to remove the cakes when the tops are almost set and dry but the centers still look slightly wet or gooey. Overbaking will dry them out, so careful timing and watching the texture closely are key for that perfect fudgy middle.

Final Thoughts

Making the Flourless Chocolate Espresso Cake with Kahlúa Recipe is like treating yourself to a little moment of pure indulgence. It’s surprisingly simple, yet the flavors come together in an extraordinary way that feels fancy and comforting at the same time. Whether you’re serving it for guests or indulging solo, it’s guaranteed to bring big smiles and satisfied sighs all around. Give this recipe a try soon — it might just become your favorite chocolate dessert, hands down!