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Flourless chocolate espresso cake Recipe

   
 

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     Flourless chocolate espresso cake

Category   Desserts - Breads
Sub Category   None

Ingredients
3 (10 oz) packages frozen raspberries in syrup, thawed
12 oz semisweet chocolate, coarsely chopped
4 oz unsweetened chocolate, chopped
1 lb unsalted butter, diced
1 c hot strong coffee
1 c packed brown sugar
8 large eggs, beaten to blend
Fresh raspberries
 

Instructions
For cake- Preheat oven to 350F. Line bottom of 9 inch diameter cake pan with 2 inch high sides with parchment. Place all chocolate in large bowl. Bring butter, espresso, and sugar to boil in medium saucepan, stirring to dissolve sugar. Add chocolate; whisk until smooth. Cool slightly. Whisk in eggs.
Pour batter into prepared pan. Place cake pan in roasting pan. Pour enough hot water in roasting pan to come halfway up sides of cake pan. Bake until center of cake is set and toothpick inserted into center comes out with a few moist crumbs attached, about 1 hour. Remove pan from water and chill cake overnight.
Cut around pan sides to loosen cake. Using oven mitts hold pan bottom over low heat for about 15 seconds, warming slightly to release cake. Place platter over pan, hold pan and platter together and invert. Lift off cake pan and peel off parchment. Serve with sauce (recipe below) and fresh berries.
For sauce- Working in batches, puree raspberries and syrup in food processor. Strain puree into medium bowl. Chill.


Originally Submitted
1/9/2011





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