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frozen raspberries Cake chocolate chocolate unsalted butter freshly brewed Espresso golden brown sugar eggs fresh raspberry
Viewed: 36 - Published at: 4 years agoIngredients
- SAUCE
- 3 (10 ounce) packages frozen raspberries in light syrup, thawed
- CAKE
- 12 ounces semisweet chocolate, coarsely chopped
- 4 ounces unsweetened chocolate, chopped
- 1 lb 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 raspberry
Method
- FOR SAUCE:
- Working in batches, puree raspberries and syrup in processor.
- Strain puree into medium bowl and 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.
- **Cook time does not include refrigerating cake overnight.
