Flourless Chocolate Espresso Cake

9 hours Prep: 20 minutes Cook: 60 minutes

1338 calories per serving view nutrition facts

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3	packages	raspberries	frozen, in syrup, thawed, (10 ounces each)

Cake
12	ounces	chocolate (semi-sweet)	semi-sweet, coarsely chopped
4	ounces	chocolate unsweetened	unsweetened, chopped
1	pound	butter	unsalted, diced
1	cup	espresso, brewed	or 1 tablespoon instant espresso powder, dissolved in 1 cup water
1	cup	brown sugar	light, packed
8	large	eggs	beaten to blend
1	x	raspberries	fresh

For Sauce: Working in batches, puree raspberries and syrup in processor.

Strain puree into medium bowl.

Chill.

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 to chocolate; whisk until smooth.

Cool slightly. Whisk in eggs.

Pour batter into prepared pan.

Place cake pan in roasting pan.

Pour enough hot water into roasting pan to come halfway up sides of cake pan.

Bake until center of cake is set and tester inserted into center comes out with a few moist crumbs attached, about 1 hour.

Remove pan from water.

Chill cake overnight.

Cut around pan sides to loosen cake.

Using oven mitts as aid, hold pan bottom over low heat for 15 seconds, warming slightly to release cake.

Place platter over pan. Hold pan and platter together tightly and invert.

Lift off cake pan; peel off parchment.

Serve with sauce and fresh berries.

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Serving Size 293g

Amount per Serving

Calories 1338 87% of calories from fat