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Flourless Dark Chocolate Espresso Greek Yogurt Cake

A rich, fudgy cake that satisfies chocolate cravings while being a healthier option due to Greek yogurt.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup dark chocolate Choose high-quality chocolate
  • 1/2 cup Greek yogurt The star ingredient for creaminess
  • 1/2 cup sugar A touch of sweetness
  • 3 large eggs
  • 1 tablespoon espresso powder Chocolate and coffee = love
  • 1 teaspoon vanilla extract Essential for flavor
  • 1/4 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Line it with parchment paper for easy removal if desired.
  2. Melt the chocolate in a microwave-safe bowl in 30-second intervals or using a double boiler, stirring occasionally.
  3. Combine the melted chocolate and Greek yogurt in a bowl and mix until smooth.
  4. In another bowl, whisk together the sugar, eggs, espresso powder, vanilla, and salt until well combined.
  5. Fold the chocolate mixture into the egg mixture until just combined, avoiding overmixing.
  6. Pour the batter into the prepared cake pan and bake for 25-30 minutes.
  7. Let the cake cool for about 10 minutes before removing it from the pan.
  8. Serve as is or with whipped cream or fresh berries.

Notes

If you don’t have espresso powder, you can substitute it with instant coffee. The cake is meant to be dense and fudgy.