Flourless Espresso Chocolate Cake

1. 1

   Preheat oven to 350 degrees, line bottom of 9 inch cake pan with 2 inch sides with parchment paper.

2. 2

   Bring butter, espresso, and sugar to boil, stirring to disolve sugar.

3. 3

   Remove pan from heat, add chocolate and whisk until smooth, cool slightly.

4. 4

   Whip eggs until blended.

5. 5

   Stir eggs into chocolate mixture until well blended, do not whip.

6. 6

   Pour batter into prepared cake pan.

7. 7

   Place cake pan in roasting pan.

8. 8

   Pour enough hot water into roasting pan to go halfway up sides of cake pan.

9. 9

   Bake for 45 minutes.

10. 10

    Chill cake overnight in refridgerator.

11. 11

    Invert pan onto serving platter (first cut around edges to loosen cake).

12. 12

    May garnish with dusting of cocoa powder and raspberry sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.