Run don't walk to your local Hy-Vee store for the ingredients to this chocolate cake! Made with gluten-free ingredients so everyone can enjoy! Part of what makes this cake so great aside from being gluten-free, is the espresso magic! The espresso enhances the smooth sweetness of chocolate in this decadent cake to create a more enhanced chocolatey flavor.

Bitter Flourless Chocolate Cake with Coffee Cream

Preheat oven to 375 degrees. Line bottom of a 9-inch springform cake pan with parchment paper; lightly spray parchment with nonstick baking spray. Set pan aside.

Place chopped chocolate and butter in a large microwave-safe bowl. Microwave on HIGH at 30-second intervals until melted, stirring each time until smooth and combined; cool for 5 minutes. Whisk in 1 cup granulated sugar and egg yolks. Stir in cocoa powder and salt.

Beat egg whites in large mixing bowl with electric mixer on high until soft peaks form (tips curl). Gently fold the egg whites into chocolate mixture.

Spread batter into prepared pan. Bake 25 to 30 minutes or until a thin crust forms on top. Remove from the oven and cool completely in pan on a wire rack.

Beat heavy cream, remaining 1/4 cup sugar, and espresso powder in a large mixing bowl with an electric mixer on high until soft peaks form (tips curl).

Remove cake from pan; place on serving platter. Top cake with whipped espresso cream mixture. Garnish with chocolate curls and espresso beans, if desired.