Sunday, January 23, 2011

Flourless Chocolate Espresso Cake with Raspberry Sauce

Last, but certainly not least, I made some chocolate cake! It's sort of becoming a tradition for me to make a flourless chocolate cake on my birthday. This recipe was new to me, but it turned out fantastically! I must take this moment to thank those who brought other goodies. Thanks Adrie for the wonderful tuxedo cheesecake! Thanks Jon and Kelly for the awesome fancy cupcakes! Thanks Whitney for the spinach dip! Everyone else, thanks for the wine and other drinks and, most of all, for your company! It was a great end to my birthday week!

Flourless Chocolate Espresso Cake with Raspberry Sauce
From Epicurious

3 10 oz packages frozen raspberries in syrup, thawed

12 oz semisweet chocolate, coarsely chopped
4 oz unsweetened chocolate, chopped
1 lb (4 sticks) unsalted butter, diced
1 cup freshly brewed espresso or 1 tbsp instant espresso powder dissolved in 1 cup of water
1 cup brown sugar
8 large eggs, beaten to blend

Fresh raspberries

For sauce: Working in batches, puree raspberries and syrup in processor. Can be made ahead and kept chilled. (I found that this was way too much sauce. Feel free to use one package of raspberries.)

For cake: Preheat oven to 350 degrees. Place all chocolate in large bowl and set aside. Bring butter, espresso and sugar to boil in medium saucepan, stirring to dissolve sugar. Add to chocolate and whisk until smooth. Cool slightly. Whisk in eggs.

Pour batter into spring form pan. Place that pan on a roasting pan and pour enough hot water into the roasting pan to come up halfway up the sides of the spring form 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.

Serve with sauce and fresh berries.

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