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

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    30 mins

    45 mins

    Chef #1368411's Note:

    I saw this recipe on the "Today Show", making it for Christmas dinner, sounds decadent:) I am posting the recipe on here for safe keeping, enjoy.

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    Ingredients:

    Serves: 8

    Yield:

    cake

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees, line bottom of 9 inch cake pan with 2 inch sides with parchment paper.
    2. 2
      Bring butter, espresso, and sugar to boil, stirring to disolve sugar.
    3. 3
      Remove pan from heat, add chocolate and whisk until smooth, cool slightly.
    4. 4
      Whip eggs until blended. Stir eggs into chocolate mixture until well blended, do not whip.
    5. 5
      Pour batter into prepared cake pan. Place cake pan in roasting pan. Pour enough hot water into roasting pan to go halfway up sides of cake pan.
    6. 6
      Bake for 45 minutes. Chill cake overnight in refridgerator.
    7. 7
      Invert pan onto serving platter (first cut around edges to loosen cake).
    8. 8
      May garnish with dusting of cocoa powder and raspberry sauce.

    Ratings & Reviews:

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    Nutritional Facts for Flourless Espresso Chocolate Cake

    Serving Size: 1 (222 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 868.7
     
    Calories from Fat 726
    83%
    Total Fat 80.7 g
    124%
    Saturated Fat 49.0 g
    245%
    Cholesterol 333.5 mg
    111%
    Sodium 104.7 mg
    4%
    Total Carbohydrate 44.1 g
    14%
    Dietary Fiber 9.4 g
    37%
    Sugars 27.3 g
    109%
    Protein 14.1 g
    28%

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