Flourless Chocolate Cake
Cuisine: American
Author: Epicurus.com Kitchens
Prep time: 20 mins
Cook time: 1 hour
Total time: 1 hour 20 mins
  • 1 pound unsalted butter
  • 1 Cup brown sugar
  • 2 ounces espresso, freshly brewed
  • 16 ounces semisweet chocolate, coarsely chopped
  • 4 ounces unsweetened chocolate, coarsely chopped
  • 8 eggs, lightly beaten
  • 1/4 Cup heavy cream
  • 2 Tablespoons corn syrup
  1. Combine butter, brown sugar and espresso in a saucepan. Heat to a boil; boil until sugar dissolves.
  2. Place 12 oz. semisweet chocolate and 4 oz. unsweetened chocolate in a heatproof bowl; pour butter mixture over chocolate; whisk until smooth. Cool slightly; whisk in eggs.
  3. Pour batter into 9-inch cake pan lined with buttered parchment. Place pan into roasting pan; fill pan halfway with water.
  4. Bake at 350 degrees F for 1 hour or until center is set. Remove cake pan from water and chill, covered, for 8 hours.
  5. To serve, loosen cake by running a sharp knife around edge of pan; invert onto plate.
  6. To make glaze, place 4 oz. semisweet chocolate in heatproof bowl. Boil cream and corn syrup together; pour cream mixture over chocolate. Whisk until smooth. Pour glaze over cake.
Garnish with raspberries and a scoop of lemon sorbet or vanilla ice cream.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/flourless-chocolate-cake-2/43601/