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
Preheat oven to 350°F. 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.
Working in batches, puree raspberries and syrup in food processor.
Strain puree into medium bowl. Chill.
0 Out of 5 from
You can add this Flourless chocolate espresso cake recipe to your own private DesktopCookbook.