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I made this over the weekend. It was my mom's birthday, and she has Celiac disease, so she's pretty well stuck in the realm of birthday cakes, since she's unable to have gluten. It's really easy to do, and I had a lot of fun with it.

This is gluten free, contains mostly unsweetened chocolate, and has only one cup of brown sugar. It's not dairy free, but you could swap out the pound of butter for a pound of margarine, and it does contain eggs.

The recipe is here at Epicurious.

Flourless Chocolate Espresso Cake With Raspberry Sauce
Bon Appétit | September 1995
Marlin Kaplan Marlin: Cleveland, Ohio


3 10-ounce packages frozen raspberries in syrup, thawed
(alt: four pints fresh raspberries)

12 ounces semisweet chocolate, coarsely chopped
4 ounces unsweetened chocolate, chopped
1 pound (4 sticks) unsalted butter, diced
1 cup freshly brewed espresso or 1 tablespoon instant espresso powder dissolved in 1 cup water
1 cup (packed) golden brown sugar
8 large eggs, beaten to blend

Fresh raspberries


For sauce:
Working in batches, puree raspberries and syrup in processor. Strain puree into medium bowl. Chill. (Can be made 2 days ahead. Keep chilled.)

For cake:
Preheat oven to 350 °F. Line bottom of 9-inch-diameter cake pan with 2-inch-high sides with parchment. Place all chocolate in large bowl. Bring butter, espresso and sugar to boil in medium saucepan, stirring to dissolve sugar. Add to chocolate; whisk until smooth. Cool slightly. Whisk in eggs.

Pour batter into prepared pan. Place cake pan in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cake pan. Bake until center of cake is set and tester inserted into center comes out with a few moist crumbs attached, about 1 hour. Remove pan from water. Chill cake overnight.

Cut around pan sides to loosen cake. Using oven mitts as aid, hold pan bottom over low heat for 15 seconds, warming slightly to release cake. Place platter over pan. Hold pan and platter together tightly and invert. Lift off cake pan; peel off parchment.

Serve with sauce and fresh berries.

My Notes:

When they say "chill cake overnight," they mean it. Make this one at least a day in advance. The first time I tried it, I let it set on the counter, and it didn't chill enough. The second time, I tried setting it on the counter for a full 24 hours, and that was fine. So you could either chill it, or let it cool completely and for a good 12 hours after that.

Also, you don't need to use a 9" baking pan and deal with dipping it in water and all the other shenanigans to get it out of the pan. I used a 9" springform pan, which meant it was REALLY easy to pull out. Pop the tab, remove the sides, and then turn it over on the plate.

I'm still trying to figure out what to replace the espresso with, in case I want to make it for someone who dislikes coffee. Some form of non-dairy liquid, I think, for people who can't do dairy, and just plain water might even work. Though I'd imagine vanilla flavored soy, rice, or almond milk would be yummy. But you don't need the extra fat in dairy milk for a recipe like this.

I didn't make the raspberry sauce, because the raspberries at the store were awful. I prefer to use fresh, unsweetened raspberries, not frozen, sweetened raspberries. We had it with unsweetened whipped cream instead. I'd imagine that you could have this with raspberry preserves too, if you wanted some sort of raspberry sauce. (I like raspberry preserves without added sugar or corn syrup myself.)


( 1 comment — Leave a comment )
Sep. 23rd, 2008 05:38 pm (UTC)
Thanks for posting this! I will probably substitute with a Splenda/brown sugar blend and skip the raspberries as well, although I might try fresh/unsweetened frozen berries and Splenda for the sauce. Also, I'll try an egg substitute for the eggs.
( 1 comment — Leave a comment )


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