Description
This Flourless Chocolate Espresso Cake with Kahlúa is a rich, decadent dessert that combines the intense flavors of bittersweet chocolate and espresso with a hint of coffee liqueur. Perfectly fudgy with a slightly gooey center, this effortless cake is baked in ramekins using a water bath for a delicate texture and impressive presentation. Ideal for chocolate lovers seeking a sophisticated treat in just 30 minutes.
Ingredients
Butter and Sugar
- ½ cup unsalted butter, divided (½ cup plus 2 teaspoons total)
- 3 tablespoons granulated sugar, divided (2 tablespoons for dusting, 1 tablespoon for batter)
Chocolate Mixture
- 1 cup (about 5 ounces) bittersweet chocolate, roughly chopped
- 2 tablespoons instant espresso powder
- 3 tablespoons Kahlúa coffee liqueur
- 1 teaspoon pure vanilla extract
Egg Mixture
- 2 large eggs
- 2 large egg yolks
Other Ingredients
- 3 tablespoons sifted cocoa powder
- Powdered sugar, for garnish
Instructions
- Preheat the oven and prepare the pan and ramekins. Preheat your oven to 425°F (220°C) and adjust the rack to the center position. Pour about 2 inches of water into a 9 x 13 inch baking dish and place it in the oven to heat. Use 2 teaspoons of butter to grease six 4-ounce ramekins thoroughly, then dust them with 2 tablespoons of granulated sugar to coat the inside completely. This preparation helps the cakes rise and prevents sticking.
- Make the chocolate mixture. In a small saucepan, melt the remaining ½ cup of butter together with the chopped bittersweet chocolate over very low heat. Stir constantly until smooth and fully combined. Remove from heat, then stir in the instant espresso powder, Kahlúa, and vanilla extract. Set this mixture aside to cool slightly.
- Mix the eggs with the sugar and add the chocolate mixture. In a medium bowl, whisk the 2 large eggs and 2 egg yolks until somewhat frothy and lighter in color. Add the remaining 1 tablespoon of granulated sugar and continue whisking to blend well. Gradually pour in half of the cooled chocolate mixture and mix lightly, then add the rest along with the sifted cocoa powder. Gently fold everything together until just blended, avoiding over-mixing.
- Add the batter to the ramekins and bake. Evenly divide the batter among the prepared ramekins. Carefully place the ramekins into the hot water-filled baking dish in the oven, ensuring the water reaches just below half the ramekins’ height. Bake at 425°F for about 8 to 10 minutes, or until the tops look almost dry but the centers remain slightly wet to achieve a fudgy interior.
- Cool and serve. Let the cakes rest in the ramekins for at least 5 minutes after baking. Run a dull knife around the edges to loosen them. Serve the cakes warm, either in the ramekins or inverted onto dessert plates. Sprinkle with powdered sugar before serving. Optionally, prepare up to three hours in advance and rewarm at 300°F for 5 minutes prior to serving.
Notes
- Ensure the water bath reaches about halfway up the ramekins for even baking and a tender texture.
- Do not overbake; the cakes should be fudgy and slightly wet in the center.
- You can substitute Kahlúa with another coffee liqueur or omit it for a non-alcoholic version.
- Use high-quality bittersweet chocolate for the best flavor.
- These cakes are best served warm but can be reheated gently if prepared ahead of time.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
