Flourless Chocolate Espresso Cake with Raspberry Sauce
by: Julie
Recipe type: Dessert
Ingredients
Cake
- 12 oz semisweet chocolate, chopped coarsely
- 4 oz unsweetened chocolate
- 1# unsalted butter, in chunks
- 1 cup espresso, or 1T instant espresso in 1c water
- 1 cup packed golden brown sugar
- 8 eggs beaten
Sauce
- 3 10oz packages frozen rasberries in syrup, or fresh
Instructions
- FOR SAUCE (optional) : puree raspberries and syrup, strain or not according to your preference. Store in the fridge until ready to use.
- FOR CAKE: preheat to 350 degrees F. Line the bottom of a 9" diameter cake pan with 2" high sides with parchment paper cut to the traced out bottom. Cover parchment and sides with a thin layer of butter from the remnants of a stick of butter's wrapper.
- Place all chocolate in a large bowl. Bring butter, espresso and sugar to a boil in a saucepan, or over a double boiler. Stir until butter and sugar have dissolved.
- Add butter mixture over the chocolate, whisk until smooth. Let cool a minute before whisking in the eggies.
- Pour the batter into your pan. You can put this into the oven just as it is and keep a close eye on it, to make sure it doesn't get over done. The REAL directions say to cook it in a roasting pan with a water bath. This to me is both dicey, as I am clumsy enough to get the water in the cake every time. Also, I can never seem to find a roasting pan big enough to both fit the cake pan, and also high enough to fit two inches of hot water. Do whichever you want, but I promise it will still work without the water bath.
- To know when it's done, stick a knife in the middle and when it comes out just a little cakey, it should be done. Also, if you jiggle the cake and it wiggles slightly in the middle, that's perfect. Take the cake out and stick it in the snow for an hour or two, or put it in the fridge until its quite cool, or overnight. Serve with the sauce if you want, or experiment with ganache!