3 pk Frozen raspberries in syrup Thawed/10 oz each Cake: 12 oz Semisweet chocolate Coarsely chopped 4 oz Unsweetened chocolate; chop 1 lb Unsalted butter; diced 1 c Freshly brewed espresso; or 1 tb Instant espresso powder Dissolved in 1 c Water 1 c Golden brown sugar; packed 8 lg Eggs; beaten to blend Fresh raspberries For Sauce: Working in batches, puree raspberries and syrup in processor. Strain puree into medium bowl. Chill. For Cake: Preheat oven to 350 degrees. 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. -----
How To make Flourless Chocolate Espresso Cake's Videos
My Favorite Flourless Chocolate Espresso-Nut Torte Recipe | Gluten Free
An Intensely Rich, and nutty chocolate cake with the kick of espresso that contrast with the sweetness of the dark chocolate. It’s a cake you would buy at a coffee shop, except you get to decide how big of a slice you want. It’s also flourless so it’s naturally gluten-free. Another plus, and really it’s easy to put together.
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Small Flourless Chocolate Cake
This is one of the easiest Small Flourless Chocolate Cake recipes you will ever make! It is incredibly fudgy, dense, and rich, with each bite giving you all the chocolate flavor you can handle! Enjoy this 6-inch chocolate cake with a simple sprinkling of cocoa powder or powdered sugar topped with fresh berries.
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Ingredients ► • 1/2 cup Unsalted Butter • 6 oz Dark Chocolate 60% • 1 tsp Espresso Powder • 1 tsp Vanilla Extract • 1/4 tsp Salt • 3 Large Eggs • 1/2 cup Granulated Sugar • 1/4 cup Dutch Process Cocoa Powder
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This easy, super moist and dark chocolate cake is made with strong coffee (I used a triple espresso Americano) in the batter and a few teaspoons espresso in the silky chocolate cream cheese frosting. The frosting is almost like a soft mousse filling - just irresistible. Produced in proud collaboration with Kenwood South Africa, with their Kenwood Espresso Machine with integrated grinder. Find the full recipe:
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Flourless Chocolate Cake | Sally's Baking Recipes
This easy 1 bowl flourless chocolate cake recipe is naturally gluten free. With its moist fudge-like texture, it satisfies the biggest chocolate craving!
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This incredible Flourless Espresso Chocolate Cake is a total dream for chocolate and coffee lovers – and you can make it in your Instant Pot! Dense, fudgy, and decadent, this truffle-like dessert is made with only 5 ingredients and is completely gluten-free and low-carb/keto.
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This Chocolate Espresso Cake is both tender and delicious, boasting the perfect sweetness from C&H® granulated sugar, cocoa powder, and both fresh brewed coffee and espresso powder. It’s perfect for Father’s Day or any celebration alike.