Monday, September 14, 2009

Chocolate Cake heaven

I just have to post this recipe because it is so awesome and easy....
Raelene's Flourless Chocolate Espresso Cake

1/2 pound unsalted butter
4 ounces freshly brewed espresso coffee
2/3 cup light brown sugar
6 ounces semisweet chocolate, coarsely chopped
2 ounces unsweetened chocolate, coarsely chopped
4 large eggs, at room temperature
1/2 pint fresh raspberries, for garnish

Preheat oven to 350 degrees. Butter and line bottom of 1 loaf or 9-inch round pan with parchment paper.

Place the butter, espresso, and sugar in a medium saucepan over medium heat and bring to a low boil. Stir in until sugar is dissolved. Add the chocolates and whisk until smooth. Set aside to cool.

Separate 2 of the eggs. Place two whole eggs and 2 egg yolks in a bowl and whisk together. Whisk the egg yolk mixture into the cooled chocolate.

Place 2 egg whites in a small mixing bowl and whisk until medium peaks forms. lace about one third of the egg whites in the chocolate mixture and gently mix. Fold in the remaining egg whites, making sure there are no large lumps.

Pour the batter into the prepared pan and place in a 9 x 13 inch pan. Pour enough cold water in the pan so that it comes up halfway. Smooth out the top.

Transfer to the oven and bake until the top starts to crack and the center is no longer liquid, about 30-40 minutes. Remove the pan from the water bath and let cool. Cover and refrigerate overnight.

Cut around the sides to loosen cake. Turn into plate and serve at room temperature.

Taken from Todd English's The Figs Table.

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