Decadent Flourless Chocolate Espresso Cake with Raspberry Coulis
Indulge in the rich and sumptuous flavors of this Decadent Flourless Chocolate Espresso Cake, perfectly paired with a vibrant Raspberry Coulis. This dessert is not only gluten-free but also bursting with deep chocolate richness and a hint of espresso, making it ideal for special occasions or a delightful treat to share with friends and family. The homemade raspberry sauce adds a refreshing tartness that balances the sweetness of the cake, creating an extraordinary dessert experience. Perfect for chocolate lovers, this cake is sure to impress with its luscious texture and beautiful presentation.
20
Servings
160
Calories
8
Ingredients
Ingredients
Frozen raspberries in light syrup
3 (10-ounce) packages (Thawed)
Semisweet chocolate
12 ounces (Coarsely chopped)
Unsweetened chocolate
4 ounces (Chopped)
Unsalted butter
1 pound (Diced)
Freshly brewed espresso
1 cup (Or 1 tablespoon instant espresso powder dissolved in 1 cup water)
Golden brown sugar
1 cup (Packed)
Large eggs
8 (Beaten to blend)
Fresh raspberries
As needed (For garnish)
Instructions
1
For the Raspberry Coulis: In a food processor, puree the thawed raspberries along with their syrup in batches until smooth.
2
Strain the raspberry puree through a fine mesh sieve into a medium bowl to remove seeds. Chill the coulis in the refrigerator until ready to serve. This can be made up to 2 days in advance and kept chilled.
3
For the Cake: Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch round cake pan with 2-inch-high sides with parchment paper. Grease the sides subtly with butter or cooking spray.
4
In a large bowl, combine the coarsely chopped semisweet and unsweetened chocolates.
5
In a medium saucepan, bring the diced butter, freshly brewed espresso, and packed brown sugar to a boil over medium heat, stirring until the sugar is fully dissolved.
6
Pour this hot mixture over the chopped chocolates. Allow it to sit for a minute before whisking until the chocolate is completely melted and the mixture is smooth. Let it cool slightly.
7
Next, whisk in the beaten eggs until fully incorporated. The batter should be glossy and thick.
8
Pour the chocolate batter into the prepared cake pan and smooth the top.
9
Place the cake pan inside a larger roasting pan. Carefully pour enough hot water into the roasting pan so that it reaches halfway up the sides of the cake pan, creating a water bath for gentle baking.
10
Bake the cake in the preheated oven for about 1 hour, or until the center is set and a tester inserted into the middle comes out with a few moist crumbs attached.
11
Remove the cake pan from the water bath and let it cool at room temperature. Once cooled, refrigerate the cake overnight to set.
12
To serve, loosen the edges of the cake by cutting around the sides of the pan, then warm the bottom of the pan slightly over low heat for 15 seconds to release the cake.
13
Invert the cake onto a serving platter, remove the parchment paper, and slice into pieces.
14
Serve slices of the cake drizzled with the chilled raspberry coulis and garnish with fresh raspberries.
Nutrition Information
11g
Fat
10g
Carbs
2g
Protein
Frequently Asked Questions
Frequently Asked Questions
Is this Decadent Flourless Chocolate Espresso Cake gluten-free?
Yes, this chocolate espresso cake is naturally gluten-free as it contains no flour.
How many servings does this recipe yield?
This recipe makes 20 servings.
What are the calorie counts for a single serving?
Each serving contains approximately 160 calories.
What type of chocolate is required for this cake?
The recipe calls for 12 ounces of semisweet chocolate and 4 ounces of unsweetened chocolate.
Can I use instant espresso instead of brewed espresso?
Yes, you can substitute 1 tablespoon of instant espresso powder dissolved in 1 cup of water for the freshly brewed espresso.
How do I prepare the raspberry coulis?
Puree thawed raspberries and their syrup in a food processor until smooth, then strain through a fine mesh sieve to remove seeds.
Can the raspberry coulis be made ahead of time?
Yes, the coulis can be prepared up to 2 days in advance and kept chilled in the refrigerator.
What is the recommended oven temperature?
The oven should be preheated to 350°F (175°C).
What size cake pan is needed for this recipe?
You should use a 9-inch round cake pan with 2-inch-high sides.
How should the cake pan be prepared?
Line the bottom with parchment paper and subtly grease the sides with butter or cooking spray.
What is a water bath and how is it used here?
A water bath involves placing the cake pan inside a larger roasting pan filled halfway with hot water to ensure gentle baking.
How long does the cake need to bake?
The cake typically bakes for about 1 hour.
How can I tell if the cake is finished baking?
The center should be set and a tester inserted into the middle should come out with a few moist crumbs attached.
Does this cake require refrigeration?
Yes, after cooling at room temperature, the cake must be refrigerated overnight to set properly.
How do I safely remove the cake from the pan?
Loosen the edges with a knife and warm the bottom of the pan over low heat for 15 seconds before inverting it onto a platter.
What type of sugar is used in this recipe?
The recipe requires 1 cup of packed golden brown sugar.
How many eggs are needed?
This recipe uses 8 large eggs, beaten to blend.
What is the fat content per serving?
There are 11g of fat per serving.
How many carbohydrates are in a slice?
Each slice contains 10g of carbohydrates.
How much protein is in the cake?
The cake provides 2g of protein per serving.
What kind of butter should I use?
Use 1 pound of diced unsalted butter.
What is the first step in making the cake batter?
Combine the coarsely chopped semisweet and unsweetened chocolates in a large bowl.
How is the chocolate melted?
A boiling mixture of butter, espresso, and brown sugar is poured over the chocolate and whisked until smooth.
Should the eggs be added all at once?
Yes, whisk in the beaten eggs after the chocolate mixture has cooled slightly until the batter is glossy.
What are the main tags for this recipe?
Tags include chocolate cake, flourless cake, gluten-free, raspberry sauce, and espresso.
Is this recipe suitable for special occasions?
Yes, it is described as a gourmet treat ideal for special occasions or as a decadent dessert for friends and family.
What is used for the garnish?
The cake is garnished with fresh raspberries and the chilled raspberry coulis.
How many packages of frozen raspberries are needed?
You will need 3 (10-ounce) packages of frozen raspberries in light syrup.
What category does this recipe fall under?
This recipe is categorized under Desserts.
What is the final presentation for this dish?
Serve slices of the cake drizzled with chilled raspberry coulis and topped with fresh raspberries on a serving platter.