Chocolate Espresso Cake (flourless)
photo by TigerJo
- Ready In:
- 1hr 30mins
- Ingredients:
- 7
- Serves:
-
20
ingredients
- 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
- 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.
- 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.
- Lightly beat eggs together; whisk in some of chocolate mixture, then add egg mixture into remainder of chocolate mixture, whisking until smooth.
- 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.
- 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.
- Cut around sides of pan with butter knife to loosen cake.
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RECIPE SUBMITTED BY
TigerJo
United States