Sinful Flourless Espresso Cake recipe

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Ingredients

12 (1 ounce) squares semisweet chocolate, chopped
4 (1 ounce) squares unsweetened chocolate, chopped
2 cups unsalted butter, cubed
1 cup espresso coffee
1 cup packed brown sugar
8 eggs
3 (10 ounce) packages frozen raspberries, thawed

Nutrition Info

648.9 calories
carbohydrate: 55.6 g
cholesterol: 205.3 mg
fat: 48 g
fiber: 6.7 g
protein: 8.3 g
saturatedFat: 28.5 g
servingSize: -
sodium: 61.7 mg
sugar: 47.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a 9 inch round cake pan with parchment paper.

  2. Bring butter, espresso, and sugar to a boil in a medium saucepan, stirring to dissolve sugar.

  3. Place chocolate in a large bowl, and add boiling hot espresso mixture. Whisk until smooth. Cool slightly. Whisk in eggs. Pour batter into prepared pan.

  4. Place cake pan in a roasting pan. Pour enough hot water into the roasting to come half way up the sides of the cake pan. Bake until center of cake is set, and a tester inserted comes out clean with a few moist crumbs attached, about 1 hour. Remove from water. Chill overnight.

  5. Puree raspberries in processor. Chill. Serve with chilled cake.

Recipe Yield

1 - 9 inch round cake

Recipe Note

Sinfully delicious! This cake must be chilled overnight, so plan ahead.

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