Flourless Chocolate Espresso Cake With Raspberry Sauce Recipe

Name: Flourless Chocolate Espresso Cake With Raspberry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: SAUCE; 3 (10 ounce) packages frozen raspberries in light syrup, thawed; CAKE; 12 ounces semisweet chocolate, coarsely chopped; 4 ounces unsweetened chocolate, chopped; 1 lb unsalted butter, diced; 1 cup freshly brewed espresso (or 1 tablespoon instant espresso powder dissolved in 1 cup water); 1 cup packed golden brown sugar; 8 large eggs, beaten to blend; fresh raspberry

Servings: persons

SAUCE
3 (10 ounce) packages frozen raspberries in light syrup, thawed
CAKE
12 ounces semisweet chocolate, coarsely chopped
4 ounces unsweetened chocolate, chopped
1 lb unsalted butter, diced
1 cup freshly brewed espresso (or 1 tablespoon instant espresso powder dissolved in 1 cup water)
1 cup packed golden brown sugar
8 large eggs, beaten to blend
fresh raspberry

1
FOR SAUCE:
2
Working in batches, puree raspberries and syrup in processor.
3
Strain puree into medium bowl and chill. (Can be made 2 days ahead. Keep chilled.).
4
FOR CAKE:
5
Preheat oven to 350 u00b0F.
6
Line bottom of 9-inch-diameter cake pan with 2-inch-high sides with parchment.
7
Place all chocolate in large bowl.
8
Bring butter, espresso and sugar to boil in medium saucepan, stirring to dissolve sugar.
9
Add to chocolate; whisk until smooth.
10
Cool slightly.
11
Whisk in eggs.
12
Pour batter into prepared pan.
13
Place cake pan in roasting pan.
14
Pour enough hot water into roasting pan to come halfway up sides of cake pan.
15
Bake until center of cake is set and tester inserted into center comes out with a few moist crumbs attached, about 1 hour.
16
Remove pan from water.
17
Chill cake overnight.
18
Cut around pan sides to loosen cake.
19
Using oven mitts as aid, hold pan bottom over low heat for 15 seconds, warming slightly to release cake.
20
Place platter over pan.
21
Hold pan and platter together tightly and invert.
22
Lift off cake pan; peel off parchment.
23
Serve with sauce and fresh berries.
24
**Cook time does not include refrigerating cake overnight.

1927

kcal

Calories

147

Fat

125

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: SAUCE, 3 (10 ounce) packages frozen raspberries in light syrup, thawed, CAKE, 12 ounces semisweet chocolate, coarsely chopped, and more.

Yes, Flourless Chocolate Espresso Cake With Raspberry Sauce 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.

Flourless Chocolate Espresso Cake With Raspberry Sauce

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