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.

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Recipe Summary

Servings:
12
Yield:
1 - 9 inch round cake
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Ingredients

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

Directions

Instructions Checklist
  • 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.

Nutrition Facts

649 calories; protein 8.3g; carbohydrates 55.6g; fat 48g; cholesterol 205.3mg; sodium 61.7mg. Full Nutrition
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Reviews (13)

Most helpful positive review

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
(18)

Most helpful critical review

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
(37)
14 Ratings
  • 5 star values: 5
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1
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
(37)
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
(18)
Rating: 5 stars
11/04/2006
This is the BEST!! Everyone needs to try it just once!! Great for entertaining!! Read More
(13)
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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
(5)
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
(4)
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
(4)
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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
(3)
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
(3)
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
(2)