Flourless, Gluten-free Mocha Spice Cake

A quick post as I decided to make this Thanksgiving’s Mocha-Spice cake in a flourless version.

If you haven’t tried the flourless chocolate cake I shared some time back, (or anyone else’s recipe), you may not know that it makes a lovely cake that is like a dense brownie.
By cutting back a bit on the cocoa, adding instant coffee or espresso powder and some spices, you will have a nice chocolatey cake that is more in step with Autumnal celebrations.

Flourless Mocha Spice Cake

2 oz. bittersweet or high cocoa dark chocolate +
2 oz milk chocolate

1/2 cup (1 stick) butter

3 large eggs

¾ cups sugar of choice, or 2/3 cups stevia  ‘sugar replacement’  for baking, ( made with sugar, erythritol or monkfruit)

1/3 cup cocoa powder

2 Tbsp instant coffee (or espresso powder)

1 tsp EACH nutmeg, cloves, and cinnamon, or 3 tsp. allspice. (If you know your spices, you can experiment, but you want a hint of spice, nothing overwhelming.)

Melt the chocolates and butter over a double boiler or gently in a microwave; cool slightly.
Beat the eggs slightly; add the sugar or substitute and beat until very light, thick and lemon-colored.
While still beating, stream the chocolate-butter mixture into the eggs slowly, so that the eggs do not cook from the hot mixture.

Add the cocoa, instant coffee and spices, beat well.

Pour into a 8-9 inch baking pan, prepared with baking spray or buttered/greased and dusted with cocoa powder. In either case, parchment on the bottom will help, unless you are using a spring-form pan.

Back at 350F for 25-35 minutes or until a cake tester inserted into the middle comes out clean.
It will rise and seem to ‘fall’ but that is normal.

Cool. Dust with a combination of cocoa powder and sugar or stevia; grated dark or milk chocolate and white chocolate also makes a nice presentation, as do fresh berries or nuts. (And as in the picture, mocha-cocoa sea salt, which makes the edges look over-browned.)




I hope that you will try this.

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