Ingredients
-
12
-
4
-
1
-
1
-
1
-
8
-
-
-
-
-
-
-
-
-
Directions
Chocolate Espresso Cake (flourless), I got this recipe from a friend used to work with, who maintains that it’s VITAL to use fresh espresso This cake is very rich and fudge-like I’ve tried cutting the recipe in half (unsucessfully) so I prefer to make the whole cake and just share it with others My co-worker’s recipe called for offering it with raspberry sauce, but I never asked for that part of the recipe as I just can’t mix chocolate and fruit , Wow, incredible!!! Do make it a day ahead, all the difference in the world
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
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. |
|
2
Done
|
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. |
|
3
Done
|
Lightly Beat Eggs Together; Whisk in Some of Chocolate Mixture, Then Add Egg Mixture Into Remainder of Chocolate Mixture, Whisking Until Smooth. |
|
4
Done
|
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. |
|
5
Done
|
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. |
|
6
Done
|
Cut Around Sides of Pan With Butter Knife to Loosen Cake. |
