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Sinful Flourless Espresso Cake

Sinful Flourless Espresso Cake

Ingredients

Original recipe makes 1 – 9 inch round cake Change Servings
Makes servings US Metric Adjust Recipe (Help)
  • 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

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Sinful Flourless Espresso Cake

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.

Nutrition

  • Calories
  • 649 kcal
  • 32%
  • Carbohydrates
  • 55.6 g
  • 18%
  • Cholesterol
  • 222 mg
  • 74%
  • Fat
  • 48 g
  • 74%
  • Fiber
  • 6.7 g
  • 27%
  • Protein
  • 8.3 g
  • 17%
  • Sodium
  • 62 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

Recipe by MARBALET

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

Categories:   Chocolate Cake

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