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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 8 |
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This is a flourless, rich, dense cake which is as creamy as cheesecake- so serve tiny slices. It is a passover recipe (just make sure to dust the pan with Passover cake meal instead of flour) but would be delicious year round. Enjoy! Ingredients:
1 cup butter |
1 cup sugar, plus |
1 tablespoon sugar |
1 cup espresso, plus |
2 tablespoons espresso |
16 ounces semisweet chocolate |
6 eggs |
6 egg yolks |
icing sugar (garnish) |
Directions:
1. Preheat oven to 325.
2. Grease 9 springform pan.
3. Place wax paper on bottom of pan, grease and flour; set aside.
4. Place butter, sugar and espresso in a double boiler and heat until sugar dissolves.
5. Pour hot liquid over chocolate and stir until dissolved; set aside.
6. Beat eggs and yolks until frothy; add to the chocolate mixture and pour into pan Bake for 1 hour; edges should crack slightly.
7. Remove from oven and cool; cover and refrigerate for at least 12 hours (when you remove it from the oven, it won't look done- it isn't!).
8. Remove from pan and sprinkle with icing sugar.
9. Garnish with strawberries and a a mint leaf if desired.
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