Recipe by Juenessa
This cake is a chocolate lover's delight! From Bon Appetit, September 1995.
Top Review by dani1122
This was terrific!! It's SO easy to make and everyone thinks you've slaved over it. It comes out kind of like a cross between cake, fudge and mousse and the espresso goes so well and gives it just a little something extra! And the raspberry sauce just perfects it all. An impressive cake with little work! LOVED IT!!!
- 3 (10 ounce) packages frozen raspberries in light syrup, thawed
- 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
Directions See How It's Made
- FOR SAUCE:.
- Working in batches, puree raspberries and syrup in processor.
- Strain puree into medium bowl and chill. (Can be made 2 days ahead. Keep chilled.).
- FOR CAKE:.
- Preheat oven to 350 °F.
- Line bottom of 9-inch-diameter cake pan with 2-inch-high sides with parchment.
- Place all chocolate in large bowl.
- Bring butter, espresso and sugar to boil in medium saucepan, stirring to dissolve sugar.
- Add to chocolate; whisk until smooth.
- Cool slightly.
- Whisk in eggs.
- Pour batter into prepared pan.
- Place cake pan in roasting pan.
- Pour enough hot water into roasting pan to come halfway up sides of cake pan.
- Bake until center of cake is set and tester inserted into center comes out with a few moist crumbs attached, about 1 hour.
- Remove pan from water.
- Chill cake overnight.
- Cut around pan sides to loosen cake.
- Using oven mitts as aid, hold pan bottom over low heat for 15 seconds, warming slightly to release cake.
- Place platter over pan.
- Hold pan and platter together tightly and invert.
- Lift off cake pan; peel off parchment.
- Serve with sauce and fresh berries.
- **Cook time does not include refrigerating cake overnight.