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
Fit Foodie Index


    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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