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.
ESPRESSO CAKE
Steps:
- Accompaniment: fat-free frozen yogurt or raspberry sauce and powdered sugar.
- Preheat the oven 350 degrees F. Spray a 9-inch cake pan with cooking spray and dust with additional cocoa powder, set aside.
- In a medium bowl, combine the flours, sugar, cocoa, baking powder, baking soda, and salt; set aside. In another bowl, combine the prune puree, egg whites, vanilla, and coffee. Mix the wet ingredients into the dry ingredients and pour into the prepared cake pan.
- Bake for 20 to 25 minutes or until a toothpick inserted in the middle of the cake comes out clean. Cool the cake in the pan on a wire rack for 10 minutes. Run a knife around the edge of the cake and invert onto a wire rack to cool completely. Cut into 14 wedges to serve.
ESPRESSO CAKE
This is a fabulous cake that I serve when having a coffee night! :-) Its spectacular...people love the look of it!
Provided by love4culinary
Categories Dessert
Time 55m
Yield 1 8inch square cake
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Grease and flour an 8-inch square baking pan.
- To prepare your frosting: Beat cream cheese and butter in a large mixing bowl at medium speed until smooth.
- Dissolve the instant espresso in milk.
- Add confectioners sugar to cream cheese mixture alternately with milk mixture, beating 1-2 minutes or until blended.
- Remove 1 cup of frosting from bowl and set aside.
- To prepare your cake: Using a mixer (on low speed!!) add eggs to remaining frosting in mixing bowl.
- Add vanilla and beat until blended.
- In small bowl, combine flour, baking powder and salt.
- Dissolve espresso granules in milk.
- Add flour mixture to mixing bowl alternately with milk mixture and continue beating 1-2 mins or until well blended.
- Pour cake mixture into pan and bake 30-40mins or until a toothpick inserted into center comes out clean.
- Cool cake for 10 minutes and remove from pan.
- Cool cake completely.
- Place cake on serving plate.
- Spread sides and top of cake with frosting that was set aside.
- Place 3 chocolate covered espresso beans on center of cake and place mint leaves on either side of beans, pointing in towards the center of the beans-- as leaves would be on a flower!
- ENJOY!
Nutrition Facts : Calories 3734.2, Fat 139.7, SaturatedFat 84.1, Cholesterol 783.3, Sodium 1900.1, Carbohydrate 587.2, Fiber 4.2, Sugar 446.1, Protein 42.8
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