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    You are in: Home / Recipes / Flourless Chocolate Espresso Cake With Raspberry Sauce Recipe
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    Flourless Chocolate Espresso Cake With Raspberry Sauce

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    25 mins

    1 hr

    Juenessa's Note:

    This cake is a chocolate lover's delight! From Bon Appetit, September 1995.

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    Units: US | Metric



    • 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


    1. 1
      FOR SAUCE:.
    2. 2
      Working in batches, puree raspberries and syrup in processor.
    3. 3
      Strain puree into medium bowl and chill. (Can be made 2 days ahead. Keep chilled.).
    4. 4
      FOR CAKE:.
    5. 5
      Preheat oven to 350 °F.
    6. 6
      Line bottom of 9-inch-diameter cake pan with 2-inch-high sides with parchment.
    7. 7
      Place all chocolate in large bowl.
    8. 8
      Bring butter, espresso and sugar to boil in medium saucepan, stirring to dissolve sugar.
    9. 9
      Add to chocolate; whisk until smooth.
    10. 10
      Cool slightly.
    11. 11
      Whisk in eggs.
    12. 12
      Pour batter into prepared pan.
    13. 13
      Place cake pan in roasting pan.
    14. 14
      Pour enough hot water into roasting pan to come halfway up sides of cake pan.
    15. 15
      Bake until center of cake is set and tester inserted into center comes out with a few moist crumbs attached, about 1 hour.
    16. 16
      Remove pan from water.
    17. 17
      Chill cake overnight.
    18. 18
      Cut around pan sides to loosen cake.
    19. 19
      Using oven mitts as aid, hold pan bottom over low heat for 15 seconds, warming slightly to release cake.
    20. 20
      Place platter over pan.
    21. 21
      Hold pan and platter together tightly and invert.
    22. 22
      Lift off cake pan; peel off parchment.
    23. 23
      Serve with sauce and fresh berries.
    24. 24
      **Cook time does not include refrigerating cake overnight.

    Ratings & Reviews:

    • on October 08, 2009


      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!!!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 17, 2007


      I used a double shot of espresso from a local coffee house and diluted with water to make one cup. I also used unsweetened frozen raspberries and simmered down with Raw Sugar and strained them, thickened with some cornstarch. Topped with homemade whipped cream, I called this a De-constructed Raspberry Cafe Mocha, absolutely delicious! Super rich, tastes more like fudge than cake, I highly recommend this recipe for true chocolate lovers!

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


    Nutritional Facts for Flourless Chocolate Espresso Cake With Raspberry Sauce

    Serving Size: 1 (133 g)

    Servings Per Recipe: 20

    Amount Per Serving
    % Daily Value
    Calories 377.2
    Calories from Fat 291
    Total Fat 32.3 g
    Saturated Fat 19.6 g
    Cholesterol 133.4 mg
    Sodium 40.8 mg
    Total Carbohydrate 25.1 g
    Dietary Fiber 5.6 g
    Sugars 16.6 g
    Protein 5.9 g

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