Sinful Flourless Espresso Cake

Rating: 3.79 stars
14 Ratings
  • 5 star values: 5
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1

Sinfully delicious! This cake must be chilled overnight, so plan ahead.

By MARBALET
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a 9 inch round cake pan with parchment paper.

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  • 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.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving:
648.9 calories; 8.3 g protein; 55.6 g carbohydrates; 205.3 mg cholesterol; 61.7 mg sodium. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

misspiggy067
Rating: 4 stars
03/30/2008
This is an excellent recipe. I made it for a potluck and everyone enjoyed it. Used a springform pan instead of cake pan as there was way to much batter for the cake pan. Topped with fresh strawberry sauce. Read More
Helpful
(18)

Most helpful critical review

DICKSIELEE
Rating: 3 stars
12/14/2006
Very easy recipe to make. The amount of batter is more than enough for one 9" cake pan. I had to use several custard cups to accommodate the extra. Not a problem. What was a problem was the texture of the cake after being chilled over night. The cake which had a rich, cake-like texture after cooling to room temperature became fudge-like after being cooled overnight. I tasted the cake both ways and do not feel that the flavor (which was very nice) improves with time. I might make this again for a real chocolate diehard but I would definitely serve it same day at room temperature. Read More
Helpful
(37)
14 Ratings
  • 5 star values: 5
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
DICKSIELEE
Rating: 3 stars
12/14/2006
Very easy recipe to make. The amount of batter is more than enough for one 9" cake pan. I had to use several custard cups to accommodate the extra. Not a problem. What was a problem was the texture of the cake after being chilled over night. The cake which had a rich, cake-like texture after cooling to room temperature became fudge-like after being cooled overnight. I tasted the cake both ways and do not feel that the flavor (which was very nice) improves with time. I might make this again for a real chocolate diehard but I would definitely serve it same day at room temperature. Read More
Helpful
(37)
misspiggy067
Rating: 4 stars
03/30/2008
This is an excellent recipe. I made it for a potluck and everyone enjoyed it. Used a springform pan instead of cake pan as there was way to much batter for the cake pan. Topped with fresh strawberry sauce. Read More
Helpful
(18)
Melissa
Rating: 5 stars
11/04/2006
This is the BEST!! Everyone needs to try it just once!! Great for entertaining!! Read More
Helpful
(13)
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sunny
Rating: 4 stars
11/18/2009
although i messed up the first time and added a cup of espresso grounds (unbrewed) i imagine that if done right this is probably a good recipe. when looking on line for similar recipes i found that nobody really described the type if pan to use or how to seal a spring form pan....... Read More
Helpful
(5)
Living Alaska
Rating: 5 stars
02/11/2011
This is absolutely delicious desert but it doesn't have the same texture as regular cake so don't expect that. It's 1 000 times better. I didn't have a 9" pan but I found it to fit perfect in two 8" pans and helped it to go further for more guest. As for the individual who mentioned that chocolate squares have soy protein; all the research I've done indicates that soy protein is gluten free and safe for individuals with celiac. Read More
Helpful
(4)
ammg
Rating: 5 stars
10/26/2009
It is simple both with regards to ingredients and making. I made it as a part of a cake menu as the choice for true chocolate lovers and it was a true success at the party. Read More
Helpful
(4)
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Dewars
Rating: 5 stars
04/05/2010
Absolutely amazing. I was very worried about this recipe going into it but thought Iwould give it a shot. Glad I did as everyone loved it. Great recipe. Read More
Helpful
(3)
meisme1
Rating: 4 stars
09/10/2010
It was a great recipe. However if their are any ciliacs thinking of trying this recipe i recommend you check the ingredients on the chocolate squares as they often contain a soy protein. Read More
Helpful
(3)
Laurie Jensen
Rating: 2 stars
04/03/2009
The flavor is good but the texture was not. No one liked it in my house or my neighbors as I gave her some to bake up. Broken up into pieces in like an ice cream blizzard or topping it is good but I won't make it again. Not cakelike or fudgelike. Read More
Helpful
(2)
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