FLOURLESS CHOCOLATE ESPRESSO CAKE WITH RASPBERRY SAUCE
Make and share this Flourless Chocolate Espresso Cake With Raspberry Sauce recipe from Food.com.
Provided by Juenessa
Categories Raspberries
Time 1h25m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- FOR SAUCE:.
- Working in batches, puree raspberries and syrup in processor.
- Strain puree into medium bowl and chill. (Can be made 2 days ahead. Keep chilled.).
- FOR CAKE:.
- Preheat oven to 350 °F.
- 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.
- **Cook time does not include refrigerating cake overnight.
Nutrition Facts : Calories 377.2, Fat 32.4, SaturatedFat 19.6, Cholesterol 133.4, Sodium 40.9, Carbohydrate 25.1, Fiber 5.6, Sugar 16.6, Protein 6
FLOURLESS CHOCOLATE ESPRESSO CAKE WITH RASPBERRY SAUCE
Provided by Marlin Kaplan
Categories Cake Coffee Food Processor Chocolate Dessert Bake Wedding Raspberry Chill Bon Appétit Cleveland Ohio Kidney Friendly
Yield Serves 20
Number Of Ingredients 10
Steps:
- FOR SAUCE:
- Working in batches, puree raspberries and syrup in processor. Strain puree into medium bowl. Chill. (Can be made 2 days ahead. Keep chilled.)
- FOR CAKE:
- Preheat oven to 350 °F. 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.
FLOURLESS CHOCOLATE CAKE I
A dense chocolate cake for those of us who can't tolerate wheat or gluten.
Provided by Maggie
Categories Desserts Cakes Chocolate Cake Recipes
Yield 16
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease one 10 inch round cake pan and set aside.
- In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside.
- Either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. Pour the chocolate into the bowl of an electric mixer.
- Cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. Beat in the hot sugar-water. Slowly beat in the eggs, one at a time.
- Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
- Bake cake in the water bath at 300 degrees F (150 degrees C) for 45 minutes. The center will still look wet. Chill cake overnight in the pan. To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.
Nutrition Facts : Calories 340.9 calories, Carbohydrate 27.5 g, Cholesterol 101.6 mg, Fat 24 g, Fiber 2.4 g, Protein 4.6 g, SaturatedFat 14.4 g, Sodium 66 mg, Sugar 23.8 g
FLOURLESS DARK CHOCOLATE CAKE WITH FRESH RASPBERRY SAUCE
Extremely rich and dense! Very dark chocolaty flourless cake, but the raspberry gives it a bit of spark! It is very easy to make and your family and friends will think you slaved over it!
Provided by happy17cooker
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h30m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch cake pan.
- Melt chocolate chips and butter over a double boiler. Let cool slightly and fold in eggs. Pour batter into the prepared pan. Place pan in a deep roasting pan and pour in enough boiling water to come 1 inch up the sides of the cake pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Let cool 10 minutes and cover with a paper towel.
- Turn cake out of pan upside-down onto a cake plate.
- Combine raspberries, water, and sugar in a saucepan and bring to a boil. Reduce heat to a simmer and cook until sauce has thickened and reduced, 5 to 7 minutes. Strain sauce and let cool 10 minutes before serving with the cake.
Nutrition Facts : Calories 415.6 calories, Carbohydrate 27.3 g, Cholesterol 183.8 mg, Fat 33.8 g, Fiber 1.3 g, Protein 6 g, SaturatedFat 19.9 g, Sodium 217.5 mg, Sugar 7.2 g
CHOCOLATE GANACHE CAKE WITH RASPBERRY SAUCE
Divine and heavenly are the words that come to mind when I take a bite of this fudgy, luscious cake. Nothing soothes the soul like dark chocolate. - Laura Moore, Prescott, Arizona
Provided by Taste of Home
Categories Desserts
Time 1h50m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- Grease a 10-in. springform pan and dust with baking cocoa; set aside., In a large saucepan, melt chocolate and butter over medium heat; stir until smooth. Set aside to cool. In a large bowl, beat eggs on medium-high speed for 5 minutes. Using low speed, add the flour, 1 tablespoon at a time. Gradually add chocolate mixture; beat on medium for 2 minutes. Pour into prepared pan. , Bake at 350° for 25-28 minutes or just until set. Cool on a wire rack to room temperature. Remove sides of pan and invert onto a serving plate; invert again, so top side is up., For ganache, in a small saucepan over low heat, melt chocolate chips with cream; stir until smooth. Cool until slightly thickened, stirring occasionally. Spread ganache over top of cake, allowing some to drape over the sides., For sauce, in a large saucepan, heat raspberries. Transfer raspberries to a fine mesh strainer over a large bowl. Mash and strain raspberries, reserving juice. Discard seeds. , In another saucepan, combine the sugar, cornstarch, water and reserved raspberry juice until smooth. Bring to a boil. Reduce heat to medium; cook and stir for 2-3 minutes or until mixture reaches desired consistency. Stir in orange extract., For whipped cream, in a small bowl, beat cream until it begins to thicken. Add sugar, cocoa and vanilla; beat until soft peaks form. Garnish cake with chocolate whipped cream and sauce.
Nutrition Facts : Calories 777 calories, Fat 56g fat (33g saturated fat), Cholesterol 199mg cholesterol, Sodium 154mg sodium, Carbohydrate 69g carbohydrate (57g sugars, Fiber 7g fiber), Protein 10g protein.
CHOCOLATE ESPRESSO CAKE (FLOURLESS)
I got this recipe from a friend I used to work with, who maintains that it's VITAL to use fresh espresso. This cake is very rich and fudge-like. I've tried cutting the recipe in half (unsucessfully) so I prefer to make the whole cake and just share it with others. My co-worker's recipe called for offering it with raspberry sauce, but I never asked for that part of the recipe as I just can't mix chocolate and fruit.
Provided by TigerJo
Categories Dessert
Time 1h30m
Yield 20 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350F; line bottom of 9" springform pan with non-stick foil or parchment paper, and wrap outside of pan with a layer of heavy-duty aluminim foil.
- Place chocolate in large bowl; set aside, In medium saucepan bring butter, sugar, and espresso to a boil, stirring to dissolve sugar; once melted and blended, add to chocolate, whisking until smooth; cool slightly.
- Lightly beat eggs together; whisk in some of chocolate mixture, then add egg mixture into remainder of chocolate mixture, whisking until smooth.
- Pour batter into springform pan, place pan in a large roasting pan, pouring enough hot water to come halfway up the sides of the pan.
- Bake for approximately one hour, or until a cake tester comes out with a few moist crumbs attached; remove cake from pan and chill overnight.
- Cut around sides of pan with butter knife to loosen cake.
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#time-to-make #main-ingredient #preparation #for-large-groups #fruit #chocolate #dietary #low-sodium #low-in-something #berries #raspberries #number-of-servings #4-hours-or-less
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