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Flourless Chocolate Espresso Cake


Sauce
3 10 ounce frozen raspberries in syrup, thawed

Cake
12 ounces semi sweet chocolate, chopped
4 ounces unsweetened chocolate, chopped
1 pound unsalted butter, diced
1 cup espresso
1 cup brown sugar, packed
8 each eggs, large

Serving Size : 12

For Sauce
Puree raspberries in processor. Chill.

For Cake
Preheat oven to 350 degrees. Line bottom of 9 inch; pan with parchment paper. Place all chocolate in large bowl. Bring butter, espresso (regular or instant dissolved in 1 cup water) 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 pan. Place cake pan in roasting pan. Pour enough not water to come half way up sides of cake pan. Bake until center of cake is set and tester inserted comes out clean with a few moist crumbs attached, about 1 hour. Remove from water. Chill cake overnight. Serve with sauce.




STACKS, The Art of Vertical Food

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