Sinful Flourless Espresso Cake

Sinful Flourless Espresso Cake

11
MARBALET 50

"Sinfully delicious! This cake must be chilled overnight, so plan ahead."
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Ingredients

servings 649 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 649 kcal
  • 32%
  • Fat:
  • 48 g
  • 74%
  • Carbs:
  • 55.6g
  • 18%
  • Protein:
  • 8.3 g
  • 17%
  • Cholesterol:
  • 205 mg
  • 68%
  • Sodium:
  • 62 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a 9 inch round cake pan with parchment paper.
  2. Bring butter, espresso, and sugar to a boil in a medium saucepan, stirring to dissolve sugar.
  3. Place chocolate in a large bowl, and add boiling hot espresso mixture. Whisk until smooth. Cool slightly. Whisk in eggs. Pour batter into prepared pan.
  4. Place cake pan in a roasting pan. Pour enough hot water into the roasting to come half way up the sides of the cake pan. Bake until center of cake is set, and a tester inserted comes out clean with a few moist crumbs attached, about 1 hour. Remove from water. Chill overnight.
  5. Puree raspberries in processor. Chill. Serve with chilled cake.

Reviews

11
  1. 12 Ratings

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Most helpful positive review

This is an excellent recipe. I made it for a potluck and everyone enjoyed it. Used a springform pan instead of cake pan as there was way to much batter for the cake pan. Topped with fresh strawb...

Most helpful critical review

Very easy recipe to make. The amount of batter is more than enough for one 9" cake pan. I had to use several custard cups to accommodate the extra. Not a problem. What was a problem was the ...

Very easy recipe to make. The amount of batter is more than enough for one 9" cake pan. I had to use several custard cups to accommodate the extra. Not a problem. What was a problem was the ...

This is an excellent recipe. I made it for a potluck and everyone enjoyed it. Used a springform pan instead of cake pan as there was way to much batter for the cake pan. Topped with fresh strawb...

This is the BEST!! Everyone needs to try it just once!! Great for entertaining!!

although i messed up the first time and added a cup of espresso grounds (unbrewed) i imagine that if done right this is probably a good recipe. when looking on line for similar recipes i found...

This is absolutely delicious desert, but it doesn't have the same texture as regular cake so don't expect that. It's 1,000 times better. I didn't have a 9" pan, but I found it to fit perfect in...

It is simple, both with regards to ingredients and making. I made it as a part of a cake menu, as the choice for true chocolate lovers and it was a true success at the party.

It was a great recipe. However if their are any ciliacs thinking of trying this recipe i recommend you check the ingredients on the chocolate squares as they often contain a soy protein.

Absolutely amazing. I was very worried about this recipe going into it but thought Iwould give it a shot. Glad I did as everyone loved it. Great recipe.

This cake was really delicious, but pretty rich in flavor. There was also definitely no way the batter would have fit into a 9 inch cake pan. I used a bundt pan and it was the perfect size. When...