Better Late than Never…Happy Valentine’s Day!!! Let There Be Cake!

Valentine’s Day.  The Day of Love.  The Day of Flowers. The. Day. Of. CHOCOLATE.  Yes…I believe that chocolate is the most important part of this day .  And I am not an avid chocolate lover!  But on Valentine’s Day?!?!  I’m like a kid in a candy shop–a chocolate candy shop!  Turtles, Truffles, Chocolate Covered Strawberries, Chocolate Covered Everything and BIG Heart Shaped Random Chocolate Boxes that are so much fun to taste!!!  I basically get my chocolate fix for the entire year in ONE day!  Whoop!

So this Valentine’s Day, I have decided to add to my one day love of chocolate and make a cake!  A flourless, ooey, gooey, chocolatey, yummy cake!!!

Chocolate Espresso Cake
No Flour Chocolate Espresso Cake

So you’ll need semi-sweet chocolate (I use Ghirardelli), eggs, unsalted butter (Land O ‘Lakes), espresso powder, salt, sugar, pure vanilla extract and a parchment lined springform pan.  VERY simple ingredients!

Preheat your oven to 350 degrees and get a pot of simmering water going on the stove.  Go ahead and line your springform pan with parchment on the bottom, lightly butter it and set aside.  Next…separate your eggs.  You’ll need egg whites in a standing mixer bowl.  And your yolks in another bowl.  For the yolks, add 1/2 of your sugar, your vanilla and salt.  Beat this mixture (about 3 minutes) until they are thick and creamy and kind of pale yellow in color.

Now get the chocolate and butter melted and mixed together in the double boiler.  All I do is get the water to a soft boil, cut the temp down to a simmer, place one of my Pyrex bowls on top of the pot and drop in the chocolate & butter and mix it until smooth!  Really Simple…and it doesn’t take long to melt…and it doesn’t stick to the Pyrex!

Can I Just Lick This Bowl?
Can I Just Lick This Bowl?

Now…once this is melted, set aside for just a minute or two.  Next,  get those egg whites beaten with the mixer so you have some stiff peaks.  I usually put my KitchenAid Mixer on medium speed for 3-4 minutes…then add the rest of my sugar and turn it on high until I get this beauty below.  Stiff Peaks.  Isn’t that a beautiful sight?

Those are Some Stiff Peaks!
Those are Some Stiff Peaks!

Now you need to incorporate the chocolate to the yolks.  Do this a little at a time.  Since the mixture is still a little warm…you don’t want a scrambled egg chocolate cake!  That doesn’t really say “I Love You” (To. Anyone).  By adding the chocolate a little at a time, you temper the eggs so they don’t scramble.  Add a few scoops of the chocolate and beat the mixture for about a minute.  Then continue this process until all of the chocolate is added.  Take this mixture and fold it into the egg whites with a spatula.  Don’t over mix!  You don’t want to lose the air from those beautiful egg whites!  Just fold until the mixture looks mixed together.  Then pour into your pan, place in the oven…and WAIT.  Sigh….

And Now You Wait
And Now You Wait

Bake this for 40 minutes.  Or until it’s spongy.  But seriously…it won’t be much longer than 40 minutes unless you are in the mountains.  Once it’s done, let it REST.  Cool that beautiful cake down.  Don’t touch it! It’s going to crack and fall.  It’s SUPPOSED to.  But make sure it is cool before you remove the springform pan.

And Presto!!!  I add a little chocolate sauce, raspberries, strawberries, a little Amish jam heated up with water, whipped cream, ice cream.  Or JUST. BY. ITSELF.  Whatever you feel like adding!  It’s rich.  So you don’t need much of anything!!!  It really is an ooey, gooey, chocolatey, yummy cake!

I'm Not Sure It Can Get Much Better
I’m Not Sure It Can Get Much Better

HAPPY VALENTINE’S DAY, Y’ALL!  Let me know what you think!  Enjoy!

No Flour Chocolate Espresso Cake

  • Servings: 6-8
  • Difficulty: Moderate
  • Print

Credit: Simple Southern Living

5 Large Eggs Separated
5 Tbsp Unsalted Butter Plus a Tbsp for greasing the pan
5 oz of Semi Sweet Baking Chocolate
2 Tbsp Espresso Powder
1/2 Tsp Kosher Salt
1 Cup of Sugar Divided in Half
1 Tbsp Pure Vanilla Extract

1. Preheat Oven to 350 Degrees.
2. Separate Whites and Yolks of Eggs into 2 Bowls.  
3. Melt Chocolate and Butter in a Double Boiler until Smooth, then Set Aside for a Couple of Minutes. 4. Beat the Egg Whites on Medium for 3-4 Minutes until Soft Peaks Form.  
5. Then Add 1/2 cup of Sugar to Whites and Beat on High until you have Stiff Peaks.  Don’t Over Mix.
6. Then Beat Yolks with 1/2 cup of Sugar, Vanilla, Salt & Espresso Powder Until Thick & Creamy. About 3 Minutes.  
7. Add Chocolate Mixture a Few Scoops at a Time then Beat so that Eggs are Tempered in the Mixture and NOT Scrambled.  
8. Continue to Repeat until all Chocolate is Incorporated and Mixed Well.
9. Fold in Chocolate Mixture to the Egg Whites.  Be Careful Not to Over Mix so that the Air is Gone from the Egg Whites.  
10. Once the Mixture is Combined Well, Pour into the Greased Springform Pan.  
11. Bake for 40 Minutes or until Cake is Spongy.  
12. Remove from Heat and Cool Completely Before Removing the Springform.  
13. Serve with Chocolate Sauce, Ice Cream, Whipped Cream or By Itself!

2 Comments Add yours

  1. Molly, I am loving your blog! This looks delicious! Keep it coming!

    1. mollyh94 says:

      Thanks so much Mrs. Noles! I’m having a lot of fun with it! Let me know if you want me if there is something you would like me to post!! 🙂

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