SINFUL FLOURLESS ESPRESSO CAKE

Sinful Flourless Espresso Cake image

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

Provided by MARBALET

Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes

Yield 12

Number Of Ingredients 7

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

Steps:

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.

Nutrition Facts : Calories 648.9 calories, Carbohydrate 55.6 g, Cholesterol 205.3 mg, Fat 48 g, Fiber 6.7 g, Protein 8.3 g, SaturatedFat 28.5 g, Sodium 61.7 mg, Sugar 47.6 g