How to Make Sinful Flourless Espresso Cake - A Step-by-Step Guide

Indulging in a rich, decadent dessert is something that many people look forward to after a satisfying meal. If you are a fan of intense coffee flavors and love a dense, moist cake, then this Sinful Flourless Espresso Cake is just the treat for you. This recipe is perfect for those who have a gluten intolerance or simply want to enjoy a flourless dessert that is bursting with flavor.

What makes this cake so sinful is the combination of deep espresso flavor and rich dark chocolate. The...

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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

Information

  • Servings: 12
  • Yield: 1 to 9 - inch round cake

  • 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

    649 cal.

    • Total Fat: 48g
    • Saturated Fat: 29g
    • Cholesterol: 205mg
    • Sodium: 62mg
    • Total Carbohydrate: 56g
    • Dietary Fiber: 7g
    • Total Sugars: 48g
    • Protein: 8g
    • Vitamin C: 12mg
    • Calcium: 62mg
    • Iron: 4mg
    • Potassium: 260mg