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Recipes

Flourless Chocolate Espresso Cake with Fresh Raspberry Sauce

This creamy, mocha-flavored cake gets a fruity lift from the intense raspberry sauce that surrounds it. It’s the perfect partnership of two very diverse tastes. Homemade whipped cream tops it off, creating a wholly satisfying mealtime finale.

Flourless Chocolate Espresso Cake with Fresh Raspberry SauceThis creamy, mocha-flavored cake gets a fruity lift from the intense raspberry sauce that surrounds it. It’s the perfect partnership of two very diverse tastes. Homemade whipped cream tops it off, creating a wholly satisfying mealtime finale.

10 oz/280 g bittersweet chocolate, cut into large chunks
1/4 cup/60 ml Kahlúa liqueur
1/4 cup/60 ml brewed espresso coffee
6 large eggs
3/4 cup/150 g sugar, plus 2 tbsp
1 cup/240 ml heavy (whipping) cream/double cream
1 tbsp unsalted butter
4 cups/455 g fresh raspberries

Preheat the oven to 375°F/190°C/gas 5.

In a nonstick saucepan, melt the chocolate with the Kahlúa and espresso over low heat, stirring gently to break up clumps of chocolate and maintain a smooth consistency. While the chocolate is melting, in a large bowl, whisk together the eggs and 1/2 cup/100 g of the sugar until pale yellow in color. When the chocolate is completely melted, remove from the heat and let cool slightly, about 2 minutes. Pour the melted chocolate into the egg mixture, stirring with a whisk to mix.

In a medium bowl, beat 1/2 cup/120 ml of the heavy cream with an electric mixer or handheld whisk until the cream becomes stiff and peaks form. Use a rubber spatula or whisk to gently fold the whipped cream into the chocolate and egg mixture until the whipped cream is thoroughly blended into the chocolate.

Use the butter to grease the bottom and sides of a 9-in/23-cm springform pan/tin. Pour the batter into the cake pan and bake until a fork or toothpick inserted into the center comes out dry, about 25 minutes. Let cool for at least 15 minutes before removing the cake from the pan. If not serving immediately, cover and refrigerate for up to 24 hours. Remove from refrigerator 15 minutes prior to serving.

While the cake is baking, in a medium nonstick saucepan over medium heat, combine the raspberries and the 1/4 cup/50 g sugar. Stir frequently as the raspberries break down to become a sauce, about 5 minutes. As soon as small bubbles appear, reduce the heat to maintain a gentle simmer and continue to simmer for 10 minutes, stirring occasionally. Remove from heat and transfer to a blender. Pulse 6–8 times until the sauce becomes fairly smooth. (Keep the blender top covered to prevent any hot sauce from splashing out.) Pour the sauce into a container, cover, and let cool. Refrigerate until ready to use, or up to 24 hours.

To serve, using an electric mixer or handheld whisk, beat the remaining 1/2 cup/120 ml heavy cream with the 2 remaining tbsp sugar until the cream becomes stiff and peaks form. Cut the cake into eight wedge-shaped slices. Place a piece of cake on each plate, topped with a large dollop of fresh whipped cream. Drizzle the raspberry sauce onto each plate in a circle surrounding the cake. If desired, artfully top the whipped cream with some of the crimson-colored sauce as well.

Serves 8