Flourless Chocolate Espresso Cake

An intensely chocolate flourless cake enhanced with a touch of espresso and complemented with a sweet espresso whipped cream.

Step: 1

Heat oven to 350 degrees F.

Step: 2

Wrap outside of 9-inch springform pan with aluminum foil. Line bottom of pan with parchment paper. Butter parchment paper and sides of pan.

Step: 3

Combine 1 tablespoon instant espresso powder and 1 tablespoon hot water in bowl; set aside.

Step: 4

Place butter and chocolate in 2-quart nonstick saucepan. Cook over medium heat, stirring occasionally, until melted. Remove from heat; stir in espresso mixture. Add sugar; beat with whisk until combined. Add 1 egg at a time, whisking after each addition. Whisk in cocoa until well mixed.

Step: 5

Pour cake into prepared pan. Place springform pan into center of large roasting pan. Place roasting pan in oven. Fill space around springform pan slowly with hot water, to about 1 inch up sides of pan. Bake 40-45 minutes or until center of cake is set.

Step: 6

Remove springform pan from roasting pan. Place onto cooling rack; remove foil. Cool completely.

Step: 7

Combine 1 teaspoon instant espresso powder and 1 teaspoon hot water in bowl; set aside.

Step: 8

Beat chilled whipping cream and 1/4 cup sugar in chilled bowl at high speed, scraping bowl often, until stiff peaks form. Stir in espresso mixture.

Step: 9

Combine powdered sugar and edible glitter in bowl.

Step: 10

Remove sides from springform pan; place cake onto serving plate. Place snowflake stencil on top of cake (see Recipe Tips). Lightly dust top of cake with powdered sugar mixture. Carefully remove stencil.

Step: 11

Serve with espresso whipped cream.

Per Serving: 274 calories; protein 2.8g; carbohydrates 24.6g; fat 19.4g; cholesterol 79.8mg; sodium 21.6mg.

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For your holiday party, make sure to make the Cranberry Meatballs . If you’re crunched for time, the Instant Classic Cheese Tray is your go-to .