Chocolate Sin Cake With Espresso Cream – a delicious recipe with semisweet chocolate baking squares, butter, eggs, sugar, Mixed berries, Fresh mint. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Melt chocolate and butter in top of a double boiler over hot, not boiling, water, stirring until smooth. Remove from heat; cool. Combine eggs and sugar in a large bowl. Beat at medium speed with an electric mixer until well blended. Gradually add cooled chocolate, beating at low speed until blended.
2
Pour batter into a buttered, wax paper-lined, 9-inch deep round cake pan. Place cake pan in a large shallow pan. Add hot water to shallow pan to depth of 1 inch.
3
Bake at 350u00b0 for 55 minutes. Turn oven off; let stand in oven 50 more minutes or until set. Remove cake pan from water bath, and cool cake completely in pan on a wire rack. Cover and chill 2 hours. Loosen edges of cake with a spatula, and invert cake onto a serving plate. Cut into wedges, and pipe or spoon Espresso Cream on top. Top with mixed berries and mint sprigs.
3372
kcal
Calories
204
g
Fat
329
g
Carbs
58
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 15 (1-ounce) semisweet chocolate baking squares, chopped, 1 1/4 cups butter, 12 large eggs, 2 cups sugar, and more.
Yes, Chocolate Sin Cake With Espresso Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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