Kahlua Coffee Flourless Chocolate Cake

Prep Time: 40 mins | Cook Time: 23 mins | Course: Dessert | Serves: 8

Light and airy Kahlua coffee dark chocolate flourless cake with a hint of warm and citrusy cardamom spice. Enjoy with berries or lightly sweetened whipped cream. Inspired by Nicole Gaffney at Coley Cooks https://coleycooks.com/turkish-cake/ 

¾ cup butter 

8 oz dark chocolate chips

4 eggs (at room temperature), separated 

1 cup sugar, divided 

1 Tbsp instant espresso powder 

1 tsp ground cardamom 

¼ tsp salt 

1 tsp vanilla 

1 Tbsp Kahlua liqueur 

Lightly sweetened whipped cream, optional garnish 

Fresh berries, for garnish 

Preheat oven to 350*. Butter or spray oil in a 9” springform pan and sprinkle with cinnamon sugar, set aside. In a large measurer or microwave-safe bowl, microwave butter and chocolate chips for 1 ½ minutes, then stir until smooth. Separate eggs and beat egg yolks in a stand mixer with the whisk attachment with ½ cup sugar until a ribbon forms when the beater is raised before disappearing under the surface. Stir in the espresso powder, cardamom, salt, vanilla, and Kahlua. Fold gently into the chocolate mixture taking care not to knock the air out of the batter. In a clean mixing bowl, beat the egg whites with the remaining ½ cup sugar until medium-stiff peaks form when the beater is raised. Gently fold ⅓ of the egg whites into the chocolate mixture, repeat with another third, then the last of the egg whites taking care not to knock air out of the egg whites. With a rubber scraper, spread the batter evenly into the prepared pan. Bake for 40 minutes. Remove the cake from the oven, then cool for 10 minutes. Run a knife around the edge between the cake and the pan. Allow to cool completely before releasing and removing the outer form. Serve with lightly sweetened cream or fresh berries.