Triple-Perfect Flourless Chocolate-Espresso Cake
- INGREDIENTS - for one 9-inch spring form
- 1 tablespoon instant Espresso (Medaglia D' Oro) powder
- 2/3 C plus 1 tablespoons sugar
- 2 tablespoons natural unsweetened cocoa
- a pinch of sea salt
- 4 large eggs
- 2 teaspoons vanilla extract
- 8 tablespoons (1 stick) unsalted butter
- 9 oz. dark Swiss chocolate 70% (I like Trader Joe's)
- Buttery cooking spray
- Preheat oven to 350 degrees. rnLine the base of a 9-inch spring form pan with parchment paper, cut to fit the pan. rnPrepare the parchment and the sides of the pan with butter cooking spray.
- Combine the espresso, sugar, cocoa and salt in a large bowl. rnWhisk the eggs and vanilla, add to the sugar mixture and stir to combine. Let sit until needed.
- In a microwavable bowl melt the butter and chocolate, 20-30 seconds at a time on medium-high power. Whisk the mixture in between cycles until completely melted, then stir with a spatula to combine completely. OR...melt this mixture using your preferred method.
- Add the chocolate-butter mixture to the sugar-egg mixture with a spatula - folding in and then stir to completely combine. rnBatter will be semi-thick and smooth.
- Pour into the prepared spring form and bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Caution - I have never had a spring form leak while baking, but I place it on a cookie sheet anyway.rnThe cake will be firm and pulling away from the sides of the pan.
- Cool completely in the spring form on a rack, the middle usually sinks a bit. Release the sides of the spring form.
- Slide the cake - with parchment paper onto a serving platter, note: if the cake has settled enough you could peel the parchment off the bottom.
- Slice and serve with ice cream, a fruit sauce topping of choice and a drizzle of chocolate sauce.
- * I usually make this cake the morning of, but have made it and refrigerated overnight - the parchment will peel off the bottom very easily if you refrigerate...a longer sit = a denser cake.rnThis cake refrigerates nicely for 2-3 days.
ingredients, instant espresso, sugar, natural, salt, eggs, vanilla, butter, dark swiss chocolate, cooking spray
Taken from food52.com/recipes/11231-triple-perfect-flourless-chocolate-espresso-cake (may not work)