Chocolate Flourless Cake

Calling all coffee lovers! I have recently discovered a good cup of coffee - ESSENSO™ MicroGround Coffee that has really changed the instant coffee game.

ESSENSO™ is the first 3in1 MicroGround instant coffee created with 100% Arabica beans, with a blend of finely ground coffee beans and premium soluble instant coffee. ESSENSO™ MicroGround Coffee offers the drinker the best of both worlds: the taste of freshly roasted ground coffee and the convenience of instant coffee. Ground using Super’s proprietary MicroPlus™ technique to preserve the essence of the coffee beans, it delivers a deeper aroma with a distinctive roasted note and a richer coffee that leaves a lingering aftertaste.

Available in 3in1 and 2in1 variants, ESSENSO™ offers the right balance of aroma, taste and body, truly the platinum standard in instant coffee with world-stopping taste. Hence, I have used it to enhance the recipe for my light, airy and decadent Chocolate Flourless Cake.

ESSENSO™ is also giving away an elegant black De'Longhi Distinta Jug Kettle to one lucky winner! More details on my Instagram (@xlbcr).

INGREDIENTS - 8 Slices 10" Cast Iron Skillet - 60 MINUTES

  • 120 g of caster sugar 
  • 150 g of dark chocolate
  • 150 g of butter
  • 1 stick of ESSENSO™ MicroGround Coffee (either 3in1 or 2in1)
  • 4 eggs - yolk & white separate
  • pinch of salt
  • icing sugar for dusting

*you can also substitute the Essenso stick with 2 shots of espresso*


In a sauce pot, over a pot of simmering boiling water (double boiling), melt the chocolate & butter while constantly stirring. 

After it has melted & well combined, add 4 egg yolks, half of the sugar & 1 stick of ESSENSO™ MicroGround Coffee (either 3in1 or 2in1). Mix well till sugar dissolves, remove & set aside.

In a mixing bowl, beat the egg whites till light & fluffy. Then slowly add in the remaining sugar while beating until you've reached stiff peak. Pour the chocolate mixture over the egg whites & slowly fold in to combine till uniform in colour. Do not over mix as it will cause the beaten egg whites to deflate.

In a cake mould or cast iron skillet, smear the butter on all sides. Pour in the cake batter & bake in a preheated 170C/350F oven for 40 minutes. After baking, let the cake cool for at least 15 minutes. Dust the cake with icing sugar & you're ready to serve. Lie back and enjoy the Chocolate Flourless Cake with a cup of ESSENSO™ MicroGround Coffee.