Chocolate Espresso Cake (flourless)
![photo by TigerJo](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/11/40/12/picqZIeJx.jpg)
photo by TigerJo
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/food_avatar/335110/xVv1xVKIRxGsB0gYGcUU_Smaller%2520EVEN%2520Brighter%2520Red%2520Velvet%2520Cupcakes%2520010.jpg)
- Ready In:
- 1hr 30mins
- Ingredients:
- 7
- Serves:
-
20
ingredients
- 12 ounces semisweet chocolate, coarsley chopped
- 4 ounces unsweetened chocolate, coarsley chopped
- 1 lb unsalted butter, diced
- 1 cup freshly brewed espresso (or 1T espresso powder dissolved in 1c water)
- 1 cup 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.
Questions & Replies
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/gk-static/gk/img/avatar/drink.png)
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
TigerJo
United States