Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Flourless Chocolate Espresso Cake

Empty starEmpty starEmpty starEmpty starEmpty star

Your rating

Recipe

 

Yield

1 cake

Prep

20 min

Cook

60 min

Ready

9 hrs
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
3 packages raspberries
frozen, in syrup, thawed, (10 ounces each)
* Camera
Cake
12 ounces semi-sweet chocolate
semi-sweet, coarsely chopped, null, null
Camera
4 ounces unsweetened chocolate
unsweetened, chopped
Camera
1 pound butter
unsalted, diced
Camera
1 cup espresso, brewed
or 1 tablespoon instant espresso powder, dissolved in 1 cup water
* Camera
1 cup brown sugar
light, packed
* Camera
8 large eggs
beaten to blend
Camera
1 x raspberries
fresh
* Camera

Ingredients

Amount Measure Ingredient Features
3 packages raspberries
frozen, in syrup, thawed, (10 ounces each)
* Camera
Cake
346.8 ml/g semi-sweet chocolate
semi-sweet, coarsely chopped, null, null
Camera
115.6 ml/g unsweetened chocolate
unsweetened, chopped
Camera
453.6 g butter
unsalted, diced
Camera
237 ml espresso, brewed
or 1 tablespoon instant espresso powder, dissolved in 1 cup water
* Camera
237 ml brown sugar
light, packed
* Camera
8 large eggs
beaten to blend
Camera
1 x raspberries
fresh
* Camera

Directions

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

Strain purée into medium bowl.

Chill.

For Cake: Preheat oven to 350℉ (180℃).

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.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 293g (10.3 oz)
Amount per Serving
Calories 133887% from fat
 % Daily Value *
Total Fat 129g 199%
Saturated Fat 78g 389%
Trans Fat 0g
Cholesterol 667mg 222%
Sodium 806mg 34%
Total Carbohydrate 15g 15%
Dietary Fiber 6g 25%
Sugars g
Protein 37g
Vitamin A 66% Vitamin C 0%
Calcium 12% Iron 37%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe