sinful-flourless-espresso-cake

Sinful Flourless Espresso Cake

10 Reviews Add a Pic
Recipe by  MARBALET

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

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Ingredients

Adjust Servings

Original recipe yields 1 - 9 inch round cake

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 (10)

Rate This Recipe
DICKSIELEE
30

DICKSIELEE

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 texture of the cake after being chilled over night. The cake which had a rich, cake-like texture after cooling to room temperature became fudge-like after being cooled overnight. I tasted the cake both ways and do not feel that the flavor (which was very nice) improves with time. I might make this again for a real chocolate diehard but I would definitely serve it same day at room temperature.

misspiggy067
15

misspiggy067

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 strawberry sauce.

Melissa
13

Melissa

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

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 649 cal
  • 32%
  • Fat
  • 48 g
  • 74%
  • Carbs
  • 55.6 g
  • 18%
  • Protein
  • 8.3 g
  • 17%
  • Cholesterol
  • 222 mg
  • 74%
  • Sodium
  • 62 mg
  • 2%

Based on a 2,000 calorie diet

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