This incredible Flourless Espresso Chocolate Cake is a total dream for chocolate and coffee lovers - and you can make it in your Instant Pot! Dense, fudgy, and decadent, this truffle-like dessert is made with only 5 ingredients and is completely gluten-free and low-carb/keto.
Course Dessert
Cuisine American
Keyword flourless chocolate cake
Prep Time 20 minutesminutes
Cook Time 35 minutesminutes
Total Time 55 minutesminutes
Servings 8
Calories 605kcal
Author Erica
Ingredients
1cup(2 sticks) unsalted buttercubed
16ouncesdark chocolatechopped
2tablespoonsespresso powder
2tablespoonssugar (or sugar substitute)optional
Pinchsalt
6large Eggland’s Best eggsroom temperature
Cocoa powderfor dusting
Fresh raspberriesfor garnish
Instructions
Line a 7-inch round cake pan with parchment, then spray with non-stick cooking spray; set aside.
Melt the butter & chocolate chips over a double boiler or in 30-second bursts in the microwave, stirring until smooth. While the chocolate is still hot, stir in the espresso powder, sugar (if using), and salt until dissolved. Set aside to cool slightly.
In a separate bowl, or in the bowl of a stand mixer, place whole eggs. Whip on a medium-high speed for 4-5 minutes, or until the eggs are pale and tripled in volume.
Fold the whipped eggs into the chocolate mixture in 3 batches, being sure to fold slowly and thoroughly between each addition.
Pour the batter into your prepared pan.
INSTANT POT DIRECTIONS:
Cover it with a piece of aluminum foil, pressing the foil on the top of the batter to keep it from sweating.
Set the cake pan on a foil sling. Pour ½ cup of water in your Instant Pot or electric pressure cooker, then set a trivet or egg rack inside. Gently lower the cake onto the trivet, secure and seal the lid, and cook on Manual High for 35 minutes. Allow a full Natural Release (about 8-10 minutes) before removing the cake. Allow to cool completely on a wire rack before removing it from the pan and serving.
Dust cooled cake with sweetened cocoa powder and garnish with fresh raspberries.
OVEN DIRECTIONS:
Preheat the oven to 300 degrees F.
Set the cake pan into a larger (9-10-inch) cake pan. Fill the larger pan with boiling water until it reaches halfway up the sides of the cake pan.
Bake for 35-45 minutes, or until the cake has risen slightly and the edges are beginning to set (the center will still look wet). To be doubly sure it's done, insert a baking thermometer into the center of the cake - when it reads 200 degrees F, it's fully baked.
Remove the cake from the water bath and allow it to cool completely on a wire rack before removing it from the pan and serving.
Dust cooled cake with sweetened cocoa powder and garnish with fresh raspberries.
Video
Notes
TO MAKE THIS CAKE KETO ...
Either leave out the sugar completely or replace it with a sugar substitute like erythritol (Swerve) or Stevia drops.
Be sure to use Stevia-sweetend dark chocolate, like Lily's.