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    You are in: Home / Recipes / Chocolate Espresso Cake (flourless) Recipe
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    Chocolate Espresso Cake (flourless)

    Chocolate Espresso Cake (flourless). Photo by TigerJo~

    1/1 Photo of Chocolate Espresso Cake (flourless)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    TigerJo~'s Note:

    I got this recipe from a friend I used to work with, who maintains that it's VITAL to use fresh espresso. This cake is very rich and fudge-like. I've tried cutting the recipe in half (unsucessfully) so I prefer to make the whole cake and just share it with others. My co-worker's recipe called for offering it with raspberry sauce, but I never asked for that part of the recipe as I just can't mix chocolate and fruit.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 340.19 g semisweet chocolate, coarsley chopped
    • 113.39 g unsweetened chocolate, coarsley chopped
    • 453.59 g unsalted butter, diced
    • 236.59 ml freshly brewed espresso (or 1T espresso powder dissolved in 1c water)
    • 236.59 ml packed golden brown sugar
    • 8 large eggs, beaten
    • sweetened whipped cream (optional) (optional)

    Directions:

    1. 1
      Preheat oven to 350F; line bottom of 9" springform pan with non-stick foil or parchment paper, and wrap outside of pan with a layer of heavy-duty aluminim foil.
    2. 2
      Place chocolate in large bowl; set aside, In medium saucepan bring butter, sugar, and espresso to a boil, stirring to dissolve sugar; once melted and blended, add to chocolate, whisking until smooth; cool slightly.
    3. 3
      Lightly beat eggs together; whisk in some of chocolate mixture, then add egg mixture into remainder of chocolate mixture, whisking until smooth.
    4. 4
      Pour batter into springform pan, place pan in a large roasting pan, pouring enough hot water to come halfway up the sides of the pan.
    5. 5
      Bake for approximately one hour, or until a cake tester comes out with a few moist crumbs attached; remove cake from pan and chill overnight.
    6. 6
      Cut around sides of pan with butter knife to loosen cake.

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    Ratings & Reviews:

    • on September 27, 2010

      55

      Wow, incredible!!! Do make it a day ahead, all the difference in the world.

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Chocolate Espresso Cake (flourless)

    Serving Size: 1 (85 g)

    Servings Per Recipe: 20

    Amount Per Serving
    % Daily Value
    Calories 333.3
     
    Calories from Fat 290
    87%
    Total Fat 32.2 g
    49%
    Saturated Fat 19.6 g
    98%
    Cholesterol 133.4 mg
    44%
    Sodium 40.4 mg
    1%
    Total Carbohydrate 13.9 g
    4%
    Dietary Fiber 3.7 g
    15%
    Sugars 7.3 g
    29%
    Protein 5.6 g
    11%

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