FLOURLESS CHOCOLATE ESPRESSO CAKE
This stunner is a naturally gluten-free cake that has a smooth, ultra-rich texture. Packed with decadent dark chocolate and espresso, it's like the mocha latte of your dreams in dessert form. And we haven't even gotten to its best selling point: this cake is super easy to pull together, with only eight basic pantry ingredients and three simple steps.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h30m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Invert bottom of a 9-inch springform pan (so cake will slide easily onto serving plate) and line with a parchment round; butter parchment. Melt butter and chocolate, stirring until smooth, in a bowl set over a saucepan of simmering water.
- Beat together egg yolks and 1/2 cup sugar with a mixer on medium-high speed until thick and pale, about 3 minutes. Add espresso powder and salt; beat until combined, about 1 minute. Add vanilla and melted-chocolate mixture; beat about 1 minute more.
- In another bowl, beat egg whites on medium-high speed until foamy. Increase speed to high; gradually add remaining 1/2 cup sugar, beating until stiff peaks form, about 5 minutes. Fold into chocolate mixture in 3 batches. Transfer batter to pan and bake until set, 40 to 45 minutes. Let cake cool completely in pan on a wire rack. Remove side of pan; transfer cake to a serving plate. Serve glaze alongside cake.
SINFUL FLOURLESS ESPRESSO CAKE
Sinfully delicious! This cake must be chilled overnight, so plan ahead.
Provided by MARBALET
Categories Raspberry Desserts
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a 9 inch round cake pan with parchment paper.
- Bring butter, espresso, and sugar to a boil in a medium saucepan, stirring to dissolve sugar.
- 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.
- 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.
- Puree raspberries in processor. Chill. Serve with chilled cake.
Nutrition Facts : Calories 648.9 calories, Carbohydrate 55.6 g, Cholesterol 205.3 mg, Fat 48 g, Fiber 6.7 g, Protein 8.3 g, SaturatedFat 28.5 g, Sodium 61.7 mg, Sugar 47.6 g
SINFUL FLOURLESS ESPRESSO CAKE
Sinfully delicious! This cake must be chilled overnight, so plan ahead.
Provided by MARBALET
Categories Raspberry Desserts
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a 9 inch round cake pan with parchment paper.
- Bring butter, espresso, and sugar to a boil in a medium saucepan, stirring to dissolve sugar.
- 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.
- 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.
- Puree raspberries in processor. Chill. Serve with chilled cake.
Nutrition Facts : Calories 648.9 calories, Carbohydrate 55.6 g, Cholesterol 205.3 mg, Fat 48 g, Fiber 6.7 g, Protein 8.3 g, SaturatedFat 28.5 g, Sodium 61.7 mg, Sugar 47.6 g
SINFUL CHOCOLATE TRUFFLE CAKE
The Ultimate Rich Chocolate Truffle Cake. This is not a very high cake, it will be high while cooking and then will fall when it comes out of the oven. Do not panic, it is suppose to be a short cake :) Cake should be placed in refridgerator overnight before taking out of pan and finishing recipe.
Provided by Pumpkie
Categories Dessert
Time 1h5m
Yield 1 cake
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees.
- Remove the bottom of a 9 inch springform pan and cover with tin foil, wrapping foil around to the back (this will make it easier to remove cake from pan).
- Replace bottom of pan in springform.
- Grease and flour bottom and side of pan.
- In heavy 2-quart saucepan, combine semisweet and unsweetened chocolates and butter and melt over very low heat, stirring frequently until smooth.
- Pour into a large bowl and set aside.
- In another bowl with mixer at high speed beat egg yolks and sugar until very thick and lemon colored, about 5 minutes.
- Then add the egg yolk mixture to the chocolate mixture, stirring with rubber spatula until blended.
- In another bowl with clean beaters, beat a high speed the egg whites and cream of tartar until soft peaks form when beaters are lifted.
- With rubber spatula fold beaten egg whites into chocolate mixture, one third at a time, make sure you fold not stir.
- Pour batter into prepared pan, spread evenly.
- Bake for 35 minutes.
- DO NOT OVERBAKE Cake will firm up while standing and chilling, it is a truffle cake not a standard cake.
- Cool cake completely in pan on a cake rack.
- When cool refridgerate overnight in pan.
- In the morning to remove the cake from pan, run a hot knife, (run knife under hot water) around edge of cake, and unhook spring latch on side of pan and lift off side of pan.
- Invert cake onto cake plate, unwrap foil from bottom of pan and lift off bottom of pan.
- To decorate top of cake using a fine sieve, sprinkle with confectioners sugar, or I made a heart stencil with paper for valentines day and placed on top of cake to create a heart outline with the sugar.
- Refrigerate cake and remove 15 minutes before serving.
Nutrition Facts : Calories 4950.5, Fat 466.1, SaturatedFat 277.3, Cholesterol 2391.6, Sodium 2046.8, Carbohydrate 239.4, Fiber 75.3, Sugar 107.6, Protein 117
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
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.
SINFUL FLOURLESS ESPRESSO CAKE
Sinfully delicious! This cake must be chilled overnight, so plan ahead.
Provided by MARBALET
Categories Raspberry Desserts
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a 9 inch round cake pan with parchment paper.
- Bring butter, espresso, and sugar to a boil in a medium saucepan, stirring to dissolve sugar.
- 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.
- 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.
- Puree raspberries in processor. Chill. Serve with chilled cake.
Nutrition Facts : Calories 648.9 calories, Carbohydrate 55.6 g, Cholesterol 205.3 mg, Fat 48 g, Fiber 6.7 g, Protein 8.3 g, SaturatedFat 28.5 g, Sodium 61.7 mg, Sugar 47.6 g
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