Flourless Chocolate Cake Recipe

Surprisingly easy, this indulgent and decadent dessert will impress any chocolate lover

WHAT YOU NEED

4 oz. brewed Don Francisco’s Old Havana Espresso Capsules
¾ cup granulated sugar
18 oz. bittersweet chocolate, chopped
1 cup salted butter, cut into small pieces
6 large brown eggs
Powdered sugar, for dusting 
Whipped cream, for serving
Raspberries, for serving

HOW TO MAKE

Preheat oven to 300˚ F. Add boiling water to a large baking pan then place it onto the lowest rack in the oven.

Grease an 8 ½ inch springform pan with butter and line pan with parchment paper. Wrap exterior of the pan with aluminum foil.

In a small pot, add in the brewed Don Francisco’s Old Havana Espresso Capsules and granulated sugar. Heat over medium heat and mix until sugar has dissolved then remove pot from heat.

Transfer chocolate to a microwave-safe bowl. Microwave chocolate in 30 second intervals, mixing after each session, until chocolate is completely melted.
Transfer chocolate to the bowl of a stand mixer. Slowly beat butter into the chocolate, one piece at a time until all of the butter has been incorporated. Then mix in the coffee mixture.

Mix eggs into the batter one at a time until everything is fully incorporated and the batter is smooth. Transfer batter into prepared pan and place it on the rack sitting above the pan filled with boiling water. Bake in the oven for 45 minutes until edges are set and puffy, and center is still jiggly.

Remove pan from the oven and allow it to cool to room temperature. Cover pan and refrigerate to chill overnight. When ready to serve, run a knife along the edges of the pan and unlock the springform. Dust the top with powdered sugar and serve with whipped cream and raspberries. Enjoy!