Best Flourless Dark Chocolate Cake With Fresh Raspberry Sauce Recipes

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FLOURLESS CHOCOLATE ESPRESSO CAKE WITH RASPBERRY SAUCE



Flourless Chocolate Espresso Cake with Raspberry Sauce image

Provided by Marlin Kaplan

Categories     Cake     Coffee     Food Processor     Chocolate     Dessert     Bake     Wedding     Raspberry     Chill     Bon Appétit     Cleveland     Ohio     Kidney Friendly

Yield Serves 20

Number Of Ingredients 10

SAUCE
3 10-ounce packages frozen raspberries in syrup, thawed
CAKE
12 ounces semisweet chocolate, coarsely chopped
4 ounces unsweetened chocolate, chopped
1 pound (4 sticks) unsalted butter, diced
1 cup freshly brewed espresso or 1 tablespoon instant espresso powder dissolved in 1 cup water
1 cup (packed) golden brown sugar
8 large eggs, beaten to blend
Fresh raspberries

Steps:

  • FOR SAUCE:
  • Working in batches, puree raspberries and syrup in processor. Strain puree into medium bowl. 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.

FLOURLESS CHOCOLATE ESPRESSO CAKE WITH RASPBERRY SAUCE



Flourless Chocolate Espresso Cake With Raspberry Sauce image

Make and share this Flourless Chocolate Espresso Cake With Raspberry Sauce recipe from Food.com.

Provided by Juenessa

Categories     Raspberries

Time 1h25m

Yield 20 serving(s)

Number Of Ingredients 8

3 (10 ounce) packages frozen raspberries in light syrup, thawed
12 ounces semisweet chocolate, coarsely chopped
4 ounces unsweetened chocolate, chopped
1 lb unsalted butter, diced
1 cup freshly brewed espresso (or 1 tablespoon instant espresso powder dissolved in 1 cup water)
1 cup packed golden brown sugar
8 large eggs, beaten to blend
fresh raspberry

Steps:

  • 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.

Nutrition Facts : Calories 377.2, Fat 32.4, SaturatedFat 19.6, Cholesterol 133.4, Sodium 40.9, Carbohydrate 25.1, Fiber 5.6, Sugar 16.6, Protein 6

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