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ByNicole GaffneyPublished:
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This recipe for Turkish Coffee Flourless Chocolate Cake is flavored with coffee and cardamom for a unique twist on a classic chocolate cake. It's a rich and luxurious dessert that's gluten/grain free, dairy free optional and can be made in under an hour.
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There is no shortage of chocolate recipes on this website, but this one might be the most unique. It's easy to prepare and always a big hit!
Why this recipe works
- Short ingredient list and simple technique
- Whipped egg whites provide structure so there's no need for flour or chemical leaveners
- Espresso powder adds an extra boost to the chocolate
- Ground cardamom lends a subtle floral note that's reminiscent of Turkish coffee
- Serves a crowd (8-10)
- Gluten/free and dairy free optional
- Adapted from this cake by Ingrid Michaelson
Essential Ingredients
- Chocolate– For the best tasting flourless chocolate cake it's important to use the best quality chocolate you can find. I typically useGhiradelli 60% bars, but you can use a darker chocolate (up to 80%) or a semi-sweet chocolate if you prefer. Use a dairy free chocolate if you want this to be dairy-free.
- Eggs - It's best to use fresh, good quality eggs. Look for the term 'pastured' rather than 'organic'. You will need to separate the eggs for this recipe - this video will teach you how.
- Espresso Powder - You can also substitute Instant coffee or *very* finely ground coffee
- Cardamom - This is what makes the cake taste like Turkish coffee. You can leave it out for a plain flourless chocolate cake.
Step by Step Instructions
- Preheat the oven to 350 degrees and butter the bottom and sides of a 9-inch springform pan.
- Gently melt the butter and chocolate together in a bowl over a double boiler, stirring occasionally. You can also melt them in the microwave at half power in 15 second intervals, stirring after each. Let cool slightly.
- Whisk together the egg yolks and ½ cup sugar until light and frothy.
- Add the melted butter and chocolate mixture, espresso powder, cardamom, vanilla and salt, then whisk to combine.
- In a separate bowl, use an electric mixer or stand mixer to whisk the egg whites and the remaining ½ cup sugar until they form stiff peaks (when they stand straight up and don't collapse), about 3-5 minutes.
- Use a rubber spatula to gently fold the egg whites into the chocolate mixture, being careful not to let it deflate.
- Bake for about 40 minutes, or until puffed and no longer jiggly in the middle.
- Allow to cool completely before cutting.
- Dust with powdered sugar if desired and serve cold or at room temperature
Tips for success
- Cold eggs are easier to separate, but the egg whites will whip up better at room temperature. Separate your eggs right after you take them out of the refrigerator, but let them sit for 20-30 minutes before whipping.
- Make sure there are is no egg yolk (or any butter, oil, grease, etc.) in the egg whites, or it will make them harder to whip into stiff peaks.
- To make a dairy free version of this cake, substitute vegan butter (such as Earth Balance) and use a dairy free chocolate.
- Serve with more Turkish coffee, regular coffee, espresso or affogato!
Faq about Turkish Coffee Flourless Chocolate Cake
Can this cake be made in advance?
Yes! Once baked, allow it to cool completely, then store, covered, in the refrigerator for up to 5 days. Serve chilled or at room temperature.
Can this be made without the espresso powder?
Yes, it just won't have the subtle coffee flavor but it will still taste amazing!
Can this cake be served warm?
Yes, it will taste great, however it will be very difficult to slice.
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Turkish Coffee Flourless Chocolate Cake
This recipe for Turkish Coffee Flourless Chocolate Cake is flavored with coffee and cardamom for a unique twist on a classic chocolate cake. It's a rich and luxurious dessert that's gluten/grain free, dairy free optional and can be made in under an hour.
Prep Time: 20 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 1 hour hour
Servings: 9 servings
Calories: 379kcal
Author: Nicole Gaffney
Ingredients
- ¾ cup unsalted butter 12 tablespoons or 1 ½ sticks
- 7 oz good bittersweet or semisweet chocolate or a combination of both
- 4 eggs separated
- 1 cup granulated sugar divided
- 1 ¼ teaspoons instant espresso powder or *very* finely ground coffee
- 1 teaspoon ground cardamom
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- Powdered sugar optional, for serving
- Fresh whipped cream optional, for serving
Instructions
Preheat the oven to 350 degrees and butter the bottom and sides of a 9-inch springform pan.
Gently melt the butter and chocolate together in a bowl over a double boiler, stirring occasionally. You can also melt them in the microwave at half power in 15 second intervals, stirring after each. Let cool slightly.
Whisk together the egg yolks and ½ cup sugar until light and frothy.
Add the melted butter and chocolate mixture, espresso powder, cardamom, vanilla and salt, then whisk to combine.
In a separate bowl, use an electric mixer or stand mixer to whisk the egg whites and the remaining ½ cup sugar until they form stiff peaks (when they stand straight up and don't collapse), about 3-5 minutes.
Use a rubber spatula to gently fold the egg whites into the chocolate mixture, being careful not to let it deflate.
Bake for about 40 minutes, or until puffed and no longer jiggly in the middle.
Allow to cool completely before cutting.
Dust with powdered sugar if desired and serve cold or at room temperature
Notes
- Cold eggs are easier to separate, but the egg whites will whip up better at room temperature. Separate your eggs right after you take them out of the refrigerator, but let them sit for 20-30 minutes before whipping.
- Make sure there are is no egg yolk (or any butter, oil, grease, etc.) in the egg whites, or it will make them harder to whip into stiff peaks.
- To make a dairy free version of this cake, substitute vegan butter (such as Earth Balance) and use a dairy free chocolate.
- If using salted butter, omit the salt
Nutrition
Calories: 379kcal | Carbohydrates: 34g | Protein: 4g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 162mg | Potassium: 165mg | Fiber: 2g | Sugar: 30g | Vitamin A: 589IU | Vitamin C: 0.05mg | Calcium: 31mg | Iron: 2mg
5 from 18 votes
Did you make this recipe? Please leave a ⭐ rating and review!
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I'm confused on the sugar amount. You say to mix a 1/2 c with the yolks, then remaining 3 T with the whites. But that doesn't equal the 1 c sugar the recipe calls for. 🤔Reply
Thanks for calling this out - it was a typo. It should say 1/2 cup, not 3 tablespoons. I have corrected it in the recipe card. So sorry for the confusion!
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Absolutely amazing & delicious ! I’ve baked this delightful cake 3 times in the past year, always with great success. A wonderful indulgence.Reply
SO glad you loved it!
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I do not have a 9” spring pan only a 6” cheesecake pan. Could I use a 9” silicone pan instead, or should I use the 6” cheesecake pan and adjust the baking time and temp? Any suggestions? I don’t make cakes very often at all so don’t want to run out and buy a 9” spring pan. Thanks, looks so delicious!Reply
I think the 9" silicone pan will work, it just may be a bit more challenging to cut and remove slices - but it will still taste great! Let me know how it turns out.
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This chocolate cake is so unique and delicious! And perfect for my gluten free friendsReply
Awesome, so glad you enjoyed it
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Quick question - do you also need to butter the sides of the springform pan? Or butter the bottom only? Thanks!Reply
You can butter the sides as well - any extra insurance to keep it from sticking helps!
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Well, this was amazing. I remember the picture popped-up in Pinterest and I just had to jump on my feet directly to the kitchen to bake it. It was a great success at home! It is already saved for repeats.I also experienced that 30 min. of baking was already a little too much. Will start watching around 20 min. next time.
Thanks for the receipt.
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I'm so glad you enjoyed it!
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This was an excellent recipe as its delicious and pretty to look at, and pretty easy! I honestly couldn’t really taste the coffee or the cardamom , in my experience coffee just enhances the chocolate flavor but I was hopeful. It had such a great buttery deep chocolate flavor that That’s all I cared about.Reply
So glad to hear you enjoyed the recipe. Thank you!
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Hi! It seems delicious! Is it possible replace butter to olive oil or coconut oil?Reply
yes, coconut oil will definitely work!
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How do you think using Turkish coffee itself would come out? I have some authentic stuff. Wonder if it would be too “muddy”/thick and alter the outcome??Reply
I'm not entirely sure, but I would be willing to bet it'd be very good! If you try it, please report back!
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Wonderful recipe! The cardamom and espresso make a great combination. No ingredient over power and the cake is moist and melts in your mouth ! Not over chocolateyReply
Thank you so much Maria!
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Served this topped with cream whipped with rose water and honey. It was delightful.Reply
Awesome. So glad, Karen!
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Qual a medida de chocolate? Não dá para entenderReply
Seven ounces or 200 grams of chocolate - hope that helps!
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Decades ago my late mother used to make a very similar cake for a local restaurant and called it “Chocolate Sin”. She’d trim off the fallen edges (which I got to eat) and cover it in chocolate ganache. Interesting that she never tried a coffee version. This sounds divine. She made dark, milk and white chocolate versions, pumpkin for the holidays and my personal crack... peanut butter sin. O M GReply
I've made this cake four times this year already. Amazing. But each time I have to remove it from the oven around 25 min. Have others experienced this? I live at 4000 ft but that usually means longer bake times at lower temps. The outcome is incredible; I just have to watch the clock.Reply
Hey Todd, thanks for letting me know! And so happy you like the cake. Very interesting about bake time and elevation. I find all ovens vary. I used to work as a personal chef - every day in a different kitchen - and all ovens acted differently. Thats why I always urge people to "keep an eye on things" and use best judgement. I'm glad you did!
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Yum!!! Cut this in half for me and the hubs used an orange cranberry dark chocolate bar and a 6inch cake pan instead. Baked 375 for for 28 min and it's was heavenly!! We didn't wait for it to cool completely cause well it smelt too damn good to wait!!Reply
Nice!! So glad you enjoyed. I love it when it's cold, but it's equally as good when it's still warm!
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Beautiful cake and I'm sure the touch of cardamom gives it a lovely flavor!Reply
What Danielle said!
I'm saving this for when I NEED a chocolate fix and a Dove nib just won't do it for me.
I'm also thinking a little softly whipped cream with a little Chambord mixed in would be luscious, no?Reply
Be still my heart.Reply
Hey!
I’m Nicole Gaffney, but my friends all call me Coley. You should, too! I’m a professionally trained chef with a passion for Italian cuisine and seafood. I’m on a mission to help you cook more for the people you love.
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