Flourless Chocolate Cake Coffee Trifles

Flavourless Chocolate Coffee Trifles Recipe

Who doesn't like chocolate? This is an easy and a quick dessert to make. Simple, fun and stylishly served in wine glasses, it’s a great make ahead of dessert option, especially for coffee lovers. 

Cooking time
30 min
Preparation time
10 min



Fit Foodie Recipe Score


Regular Recipe Score

Fit Foodie Meter was developed in consultation with the Indian Dietetic Association

This recipe scores more than the regular recipe since low in fat and saturated fat and uses oats


Chocolate Cake


  • 3 egg whites

  • 110g dark chocolate

  • 30ml strong coffee

  • 3 egg yolks

  • 5 ml coffee extract {or vanilla extract}

  • 65g brown sugar

  • Pinch salt

  • 10g cocoa powder


Coffee Syrup


  • 30ml water

  • 15 ml honey

  • 15g coffee


Coffee Cream


  • 200g low fat cream, chilled overnight

  • 15g coffee powder

  • 50g brown sugar


To garnish


  •  Cocoa powder or chocolate shavings 

How to make Flavourless Chocolate Coffee Trifles

Flourless Chocolate Cake


  • Line a Swiss roll pan with parchment paper. Preheat the oven to 180 C
  • Place the egg whites in the clean bowl and beat to stiff peaks. Reserve. Place the chocolate and coffee in a heatproof bowl and microwave for a minute on high. Stir, repeat for 30 seconds until melted. Stir until smooth. Leave to cool slightly
  • Place the egg yolks in a large bowl. Beat on high speed until light, mousse and thick. Add the coffee extract and sugar and continue to beat for another 4-5 minutes
  • Stir in the chocolate mixture. Gently fold in 1 tbsp of the beaten egg whites to loosen the batter slightly
  • Gently fold in the remaining egg whites in two batches. Turn onto prepared tray, spread uniformly and bake for about 25-30 minutes, until dryish to touch
  • Sift over 1 teaspoon of cocoa powder and turn onto a clean kitchen towel. Leave to cool. Then crumble up into bite sized pieces


Coffee Syrup


  • Place all ingredients in a small saucepan, and stir over low heat until the coffee mixes in. Take off heat. Leave to cool




  • Place all ingredients in a large bowl and bat to medium stiff peaks




  • Divide the cake bits into two {Keep aside a few bits for topping if your like}. Divide half between the serving glasses. Drizzle over with 1-2 tsp of coffee syrup. Top with 1-2 tbsp of whipped coffee cream. Repeat with the remaining cake, syrup and cream. Top with bits of cake, sift over with cocoa powder or serve with chocolate shavings
  • Chill for at least two hours, or until ready to serve

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