sinful flourless espresso cake

sinful flourless espresso cake
  • 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


  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.

06/28/2019
sinful flourless espresso cake, recipe PT15M PT1H 5 455 calories

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