Flourless Chocolate Cake with Espresso Chocolate Sauce {Gluten-Free}

Get ready chocolate lovers, here is a treat for you

I’ve had my share of chocolate cake, but there is nothing like a decadent, rich flourless chocolate cake. It literally melts. in. your. mouth….I can not get enough of it. 

The sauce on it’s own is amazing. Put it on ice-cream or drizzle it on pecan pie…the possibilities are endless. 

Here’s My Notes:

1)I like this cake a little undercooked, I only cooked it for 25 minutes. It sets as it cools. If you want it a little more on the done side cook for an additional 5-7 minutes.

2) I served each guest with a little chocolate sauce and a small scoop of ice-cream on the side. I scooped my ice-cream with a 1.5 Tablespoons cookie scoop. I also ate this in a mug with a bit of cake on the bottom then a regular scoop of ice-cream and a enormous  drizzle of chocolate glaze….delicious.

3)This cake could not be more easy to make, plus you can make it in one bowl and no mixers. The sauce is super easy to put together as well. I store my leftovers in the fridge and warm it up in the microwave as needed. 

Flourless Chocolate Cake with Espresso Chocolate Sauce {Gluten-Free}

Yields: 1 layer 8-inch cake; 8 serving 



1 cup semi-sweet chocolate chips

1/2 cup butter

3/4 cup sugar 

Pinch of salt

1 teaspoon vanilla 

3 eggs

1/2 cup cocoa powder, I only use Hershey cocoa powder 

1 teaspoon instant coffee granules 


3oz. semi-sweet chocolate chips

1 1/2 Tablespoons butter

1 teaspoon vanilla 

1/3 cup sugar 

1/3 cup heavy cream 

1/2 Tablespoon instant coffee granules 

1/4 teaspoon salt

Ice-Cream, for serving 


Preheat oven to 375 degrees F. Line a 8-inch springform pan with parchment paper and spray with non-stick cooking spray.

In a large mixing bowl, melt chocolate chips and butter together in the microwave in 30 second intervals, stirring in between. (My chocolate was melted after three intervals)

Add to the melted chocolate mixture, sugar , salt, vanilla, cocoa, and coffee granules. Add in eggs one at a time; mixing well after each addition.

Pour batter into prepared pan and bake in preheated oven for 25 minutes. Let cake cool in pan for about 10 minutes before removing and transferring to a serving plate.

While cake is cooling prepare the chocolate sauce: Place the chocolate chips and butter in a medium sized mixing bowl. In a small saucepan bring sugar, heavy cream, salt, and coffee granules to a simmer, stirring to dissolve the sugar. Once the sugar is dissolved pour it over the chocolate chips and butter, whisking until smooth. Pour leftover sauce in a mason jar and store in the fridge. 


When the cake has cooled completely dust the top with powdered sugar. Serve the cake with warm chocolate sauce and ice-cream. Enjoy ! 

Cake recipe was adapted HERE.

Sauce recipe was adapted from HERE.



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