Chocolate Espresso Cake (flourless) |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 20 |
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I got this recipe from a friend I used to work with, who maintains that it's VITAL to use fresh espresso. This cake is very rich and fudge-like. I've tried cutting the recipe in half (unsucessfully) so I prefer to make the whole cake and just share it with others. My co-worker's recipe called for offering it with raspberry sauce, but I never asked for that part of the recipe as I just can't mix chocolate and fruit. Ingredients:
12 ounces semisweet chocolate, coarsley chopped |
4 ounces unsweetened chocolate, coarsley chopped |
1 lb unsalted butter, diced |
1 cup freshly brewed espresso (or 1t espresso powder dissolved in 1c water) |
1 cup packed golden brown sugar |
8 large eggs, beaten |
sweetened whipped cream (optional) (optional) |
Directions:
1. Preheat oven to 350F; line bottom of 9 springform pan with non-stick foil or parchment paper, and wrap outside of pan with a layer of heavy-duty aluminim foil.
2. Place chocolate in large bowl; set aside, In medium saucepan bring butter, sugar, and espresso to a boil, stirring to dissolve sugar; once melted and blended, add to chocolate, whisking until smooth; cool slightly.
3. Lightly beat eggs together; whisk in some of chocolate mixture, then add egg mixture into remainder of chocolate mixture, whisking until smooth.
4. Pour batter into springform pan, place pan in a large roasting pan, pouring enough hot water to come halfway up the sides of the pan.
5. Bake for approximately one hour, or until a cake tester comes out with a few moist crumbs attached; remove cake from pan and chill overnight.
6. Cut around sides of pan with butter knife to loosen cake.
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