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Flourless Chocolate Espresso Cake

 

24

Yield

1

cake

Prep

20

min

Cook

60

min

Ready

9

hrs

Trans-fat Free, High Fiber
 

Ingredients

3 packages raspberries
frozen, in syrup, thawed, (10 ounces each)
*
Cake
12 ounces semi-sweet chocolate
semi-sweet, coarsely chopped, null, null
4 ounces unsweetened chocolate
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
*

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

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Comments

Nutrition Facts

Serving Size 293g (10.3 oz)
Amount per Serving
Calories 133887% of calories 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?

 

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