Flourless Chocolate Espresso Cake With Raspberry Sauce

Recipe by Juenessa
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 25mins
SERVES: 20
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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