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Flourless: Flourless Chocolate Espresso Cake

Source of Recipe

unknown


List of Ingredients

3 packages (10 oz each) frozen raspberries in syrup thawed
12 ounces semisweet chocolate, chopped
4 ounces unsweetened chocolate, chopped
1 pound unsalted butter, diced
1 cup espresso coffee
1 cup packed brown sugar
8 eggs


Recipe

Puree raspberries in processor. Chill. Preheat oven to 350ºF. Line bottom of 9" 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.