Flourless Chocolate Espresso Cake with Boozy Whipped Cream Recipe (with Video)

For the cake
1. Heat the oven to 350°. Grease the sides and bottom of a 9" springform pan with butter.
2. Melt the chocolate chips and butter together. Add them both to a microwave-safe bowl and microwave for 60-90 seconds, until melted. Let cool. (Doesn't have to be totally cool.) Alternately, you can heat 1 inch of water in a small saucepan over medium heat, until simmering. Add the chocolate and butter to a heat-proof bowl and place on the saucepan, making sure the bottom of the bowl isn't touching the water. Stir occasionally until melted. Remove from heat and let cool. (Doesn't have to be totally cool.)
3. Whisk together the almond flour, cocoa powder, espresso powder and salt.
4. Using a stand mixer with a paddle attachment or a hand mixer, beat the eggs and coconut sugar on medium speed until thick and tripled in volume, about 5 minutes.
5. Gently fold the dry ingredients into the egg mixture: use a spatula to scrape down the side of the bowl, lift the batter up the opposite side of the bowl and then fold it over on top of over itself, rotating the bowl as you go.
6. Gently fold the slightly cooled chocolate mixture into the batter as above. Stop as soon as everything is blended so as to not deflate the eggs.
7. Pour the batter into the prepared springform pan and bake for 40 minutes, until the top is dry but there's still a bit of wobble underneath. (Aim for 45 minutes if you don't want it quite so fudgy in the middle). Allow to cool for at least 30 minutes before dusting with cocoa powder, if using. Serve warm, room temperature or cold.
For the Kahlua whipped cream
1. Using a stand mixer with a whisk attachment, a hand mixer or a whisk, whisk the cream and Kahlua together until soft peaks form. (Time varies depending on method. Factor 3-5 minutes for either machine or 5-10 minutes for whisking by hand.)