Rating: 4 stars 3.7
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.


Recipe Summary

1 - 9 inch round cake


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


Instructions Checklist
  • 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

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