Sinful Flourless Espresso Cake Tasty Recipes

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Sinful Flourless Espresso Cake

"Sinfully delicious! This cake must be chilled overnight, so plan ahead."

Ingredients :

  • 12 (1 ounce) squares semisweet chocolate, chopped
  • 4 (1 ounce) squares unsweetened chocolate, chopped
  • 2 cups unsalted butter, cubed
  • 1 cup espresso coffee
  • 1 cup packed brown sugar
  • 8 eggs
  • 3 (10 ounce) packages frozen raspberries, thawed

Instructions :

Prep : Cook : 12M Ready in :
  • Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a 9 inch round cake pan with parchment paper.
  • Bring butter, espresso, and sugar to a boil in a medium saucepan, stirring to dissolve sugar.
  • Place chocolate in a large bowl, and add boiling hot espresso mixture. Whisk until smooth. Cool slightly. Whisk in eggs. Pour batter into prepared pan.
  • Place cake pan in a roasting pan. Pour enough hot water into the roasting to come half way up the sides of the cake pan. Bake until center of cake is set, and a tester inserted comes out clean with a few moist crumbs attached, about 1 hour. Remove from water. Chill overnight.
  • Puree raspberries in processor. Chill. Serve with chilled cake.

Notes :

  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

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