Sinful Flourless Espresso Cake

Sinful Flourless Espresso Cake

11
MARBALET 45

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

Ingredients

{{adjustedServings}} servings 649 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 649 kcal
  • 32%
  • Fat:
  • 48 g
  • 74%
  • Carbs:
  • 55.6g
  • 18%
  • Protein:
  • 8.3 g
  • 17%
  • Cholesterol:
  • 205 mg
  • 68%
  • Sodium:
  • 62 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a 9 inch round cake pan with parchment paper.
  2. Bring butter, espresso, and sugar to a boil in a medium saucepan, stirring to dissolve sugar.
  3. 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.
  4. 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.
  5. Puree raspberries in processor. Chill. Serve with chilled cake.
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Reviews

11
  1. 12 Ratings

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Very easy recipe to make. The amount of batter is more than enough for one 9" cake pan. I had to use several custard cups to accommodate the extra. Not a problem. What was a problem was the ...

This is an excellent recipe. I made it for a potluck and everyone enjoyed it. Used a springform pan instead of cake pan as there was way to much batter for the cake pan. Topped with fresh strawb...

This is the BEST!! Everyone needs to try it just once!! Great for entertaining!!