How To make Flourless Chocolate Espresso Cake
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
Espresso Cake | Sally's Baking Recipes
This espresso chocolate chip cake combines a soft and moist cake flavored with espresso powder, strong coffee, plenty of chocolate chips, and ultra creamy coffee buttercream.
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Espresso Chocolate Cake with therosewifebakes
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.
Recipe:
Flourless Chocolate Espresso-Nut Torte Recipe | Gluten Free | #Shorts
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.
@DarlenesTable
Link To Recipe:
Keto Chocolate Espresso Cake Recipe-Only 1 Net Carb!!
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THIS RECIPE:
Chocolate lovers...this one is for you! We have come up with the most delicious, fudgey chocolate espresso cake! There’s no reason to feel any guilt after indulging, as each slice comes in at just ONE carb!
We have fallen in love with coffee flour! It is super easy to work with and is the perfect ingredient to take this cake to the next level! You can find it here in our Amazon store:
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Flourless Chocolate Cake | Sanjeev Kapoor Khazana
Flourless Chocolate Cake- Chocolate lovers will adore this dessert. The edges and top develop a delicately crisp crust while the center remains moist and fudgy. Take the cake and master your baking technique with this classic flourless chocolate cake.
FLOURLESS CHOCOLATE CAKE
Ingredients
1½ cups chopped dark chocolate
4 tablespoons butter + for greasing
Refined flour for dusting
5 egg yolks
½ cup + 2 tablespoons castor sugar
5 egg whites
Cocoa powder for dusting
Chocolate garnish
½ cup melted dark chocolate
¼ cup butter
Espresso anglaise
2 tablespoons coffee powder
1 cup fresh cream
¼ cup castor sugar
1 vanilla pod
2 egg yolks
1 cup whipped cream
Method
1. Preheat oven to 180° C. Grease a square baking tin with some butter and dust with some flour.
2. Melt dark chocolate on a double boiler. Add butter and mix well. Remove from heat and bring down to room temperature.
3. Take egg yolks in a bowl. Add ¼ cup + 2 tablespoons castor sugar and whisk well using an electric beater till you achieve ribbon consistency.
4. Beat egg whites in a bowl using an electric beater. Add ¼ cup castor sugar gradually and whisk till medium peaks appear.
5. Add melted chocolate mixture gradually into yolk mixture and mix well. Add ⅓ of egg white mixture and mix. Add remaining egg white mixture and mix well. Transfer the batter into the greased tin and tap.
6. Put the tin into preheated oven and bake for 30-40 minutes. Remove from oven and cool.
7. To prepare chocolate garnishes, spread melted chocolate onto an acetate sheet and level it out. Set aside to cool. Transfer the sheet onto a tray and refrigerate for 1 minute.
8. Remove the chocolate sheet from refrigerator. Lightly heat the edges of a medium size cookie cutter and cut the sheet into roundels.
9. To prepare espresso anglaise, heat cream in a small deep non-stick pan. Add castor sugar and bring to boil. Slit a vanilla pod and add to pan.
10. Take egg yolks in a bowl. Add some cream mixture and mix well. Add yolk-cream mixture to the remaining cream mixture, place the pan back on heat and cook for 1-2 minutes. Strain in another bowl.
11. Take coffee powder in another bowl. Add 2-3 tablespoons hot water and mix well.
12. Add espresso to yolk-cream mixture and whisk well. Refrigerate to chill.
13. Add whipped cream gradually to coffee anglaise and fold well and fill it in a piping bag.
14. Demould the cake, halve horizontally and trim off the edges. Cut each halved cake into 3 different sized roundels using a medium, small and smaller size cookie cutter.
15. Line individual wine glasses with smaller cake roundel and pipe out coffee anglaise on top. Repeat the layer with small and medium cake roundels.
16. Place one chocolate garnish on top and dust some cocoa powder on top.
17. Serve immediately.
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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.
Full Printable Recipe ►
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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