Decadent Flourless Chocolate Cake: A Gluten-Free Delight
Hey there, fellow coffee lovers and dessert enthusiasts! I’m thrilled to introduce you to my latest recipe creation: Flourless Chocolate Espresso Cake With Raspberry Sauce. Trust me; you won’t want to pass up on this decadent treat that’s perfect for any sweet occasion.
This flourless chocolate espresso cake has the perfect balance of rich chocolate flavor and a subtle hint of bold espresso scent. The raspberry sauce adds a refreshing twist to the dark chocolate cake, making it an ultimate crowd-pleaser. The best part? You can make this recipe ahead of time and store it until the craving hits.
Are you looking for a keto-friendly dessert recipe? No worries! This recipe is low-carb, high-fat, and gluten-free, adding versatility to your baking offerings. Whether you’re a professional baker or aspiring home cook, this recipe’s easy-to-follow instructions will ensure that your guests can’t resist this sweet treat.
So what are you waiting for? Grab some fresh raspberries and cocoa powder, and let’s get baking the most indulgent flourless chocolate espresso cake with raspberry sauce that your taste buds will thank you for!
Why You’ll Love This Recipe
Are you ready to indulge in a tantalizing dessert that will take you to chocolate and raspberry heaven? This Flourless Chocolate Espresso Cake with Raspberry Sauce recipe is the answer to your sweet tooth cravings. I promise you will fall in love with this decadent and rich dessert!
Firstly, being a coffee lover myself, the combination of chocolate and espresso in this cake is nothing less than perfection. The delicate balance of flavors from the unsweetened cocoa powder and espresso powder brings out the unique, rich flavor in the flourless chocolate cake that is both smooth and creamy.
Secondly, the raspberry sauce complements the cake beautifully, giving it a slightly tangy hint of sweetness, which elevates its decadence without making it overly sugary. The raspberry compote’s freshness alone is worth trying this recipe for; believe me, it’s worth it.
Finally, this recipe is perfect for those on a keto diet or have gluten intolerance since it doesn’t contain any flour whatsoever. The use of unsalted butter instead of oil gives it an ideal texture, and golden brown sugar adds just enough sweetness to satisfy your tooth without feeling overly heavy.
In short, this indulgent Flourless Chocolate Espresso Cake with Raspberry Sauce recipe is pure magic. Whether you want to treat yourself after a long day or impress your guests at your next dinner party, trust me when I say, they won’t be disappointed!
Ingredient List
Let’s dive into the ingredient list. This is a gluten-free recipe, which requires minimal ingredients, but bold flavors. Here they are:
- 12 ounces semisweet chocolate, coarsely chopped
- 1 cup of unsalted butter
- 3/4 cup of golden brown sugar
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon espresso powder
- 6 large eggs
- For the Raspberry Sauce:
- Three 10-ounce packages frozen raspberries in light syrup, thawed
- 1/2 cup sugar
- Juice of 1/2 lemon
Make sure to have all the ingredients ready before you start. Keep in mind that the quality and freshness of the ingredients will impact the final product.
The Recipe How-To
Let’s get down to business! Preheat your oven to 350 degrees. Next, line the bottom of a 9-inch diameter cake pan with 2-inch high sides with parchment paper.
In a saucepan over medium heat, melt 1 cup of unsalted butter and 12 ounces of semisweet chocolate coarsely chopped. While melting, stir these frequently until they’re nicely combined. Once it is melted, remove it from the heat.
In a mixing bowl, place three eggs and then use an electric hand mixer to detect full frothiness. Then slowly mix in 3/4 cup of golden brown sugar. Use low speed and mix these two components together until they are nicely smooth and well combined.
Attach the melted chocolate-butter mixture to egg mixture and blend them up on low speed for exactly one minute or until it’s completely mixed. Then pour the mixture into the prepared cake pan.
Bake the cake in preheated oven for 25-30 minutes or until the cake has risen, and has turned a nice deep golden brown on top. Note that the cake can appear soft or wobbly but it will firm up as it gets cold.
For raspberry sauce: Puree three 10-ounce packages of frozen raspberries in light syrup thawed , strain seeds, and put aside. Warm on stove over low heat 1 pint of fresh raspberries brewed coffee-like to a dark espresso color with 1/2 cup espresso powder, and then add raspberry puree to this mixture along with 1/2 cup brown sugar. Heat all ingredients together over low heat for about 20 minutes until sauce gets thickened nicely.
Once cooled totally at room temperature, remove your triple perfect flourless chocolate espresso cake from its pan and place on serving platter. Drizzle with chocolate ganache or raspberry sauce, and serve alongside some crème fraîche or with espresso torte raspberry and the BEST dark chocolate as a dessert which everyone will remember dearly.
Substitutions and Variations
Are you looking to shake things up a bit and add your own twist to this Flourless Chocolate Espresso Cake with Raspberry Sauce Recipe? There are several ways you can substitute or vary the ingredients for this recipe so that it suits your preferences.
First off, if you’re on a keto diet or simply watching your sugar intake, you can substitute the golden brown sugar for a keto-friendly sweetener such as erythritol or stevia. This will make the cake lower in carbohydrates and is perfect for those wanting to stick to their dietary needs without feeling guilty about indulging in chocolate cake. In place of unsalted butter, coconut oil or ghee can be used; both add unique flavors and provide moisture to the cake.
For chocolate lovers who wish to add more intensity of the cocoa flavor, try substituting some part of semisweet chocolate with dark chocolate, aiming for at least 80% cacao content. Additionally, adding espresso powder to the raspberry compote will intensify the coffee flavor.
If raspberries are in season or available in abundance, try making fresh raspberry sauce instead by blending fresh raspberries with water, lemon juice and adding sweetener of your choice. The frozen raspberries in light syrup can also be substituted with any other fruit of your choice such as blueberries, strawberries or blackberries – this is a great way to experiment and find your favorite combination! Santa Monica brunch spot The Hive serves its gluten-free chocolate espresso torte with mixed berry compote that pairs perfectly with its bitter espresso coffee.
If you want an alternative presentation style from the intended round cake shape, flourless chocolate espresso cupcakes may be baked instead. Line muffin tins with paper liners and fill each cup about 3/4 of the way full with batter.
No matter how you decide to mix things up with this recipe, these substitutions and variations are sure to bring fresh excitement to any gathering or occasion!
Serving and Pairing
This Flourless Chocolate Espresso Cake with Raspberry Sauce is a decadent treat that’s perfect for dinner parties, special occasions, or just as an indulgent after-dinner dessert. The rich chocolate and espresso flavors are balanced perfectly by the sweet, tangy raspberry sauce.
For serving, I recommend slicing the cake into thin pieces and serving it on its own or with a dollop of crème fraîche. The freshness of the crème fraîche nicely complements the richness of the chocolate, making it an excellent pairing. Alternatively, you can top it with fresh raspberries for a pop of color and texture.
As for pairing, this cake pairs best with a hot cup of coffee or espresso. The chocolate and espresso flavors complement each other beautifully and elevate your taste buds to new heights.
If you’re looking for something stronger to pair with this dessert, I highly recommend trying a raspberry liqueur such as Chambord or Framboise.
Overall, this Flourless Chocolate Espresso Cake with Raspberry Sauce is a triple-perfect dessert that’s sure to impress your guests or loved ones. Whether you enjoy it on its own or paired with your favorite beverage, it’s a dessert you won’t soon forget!
Make-Ahead, Storing and Reheating
If you’re like me, you’ll want to prepare ahead of time and have a delicious dessert that can be enjoyed later. I got some good news for you: this flourless chocolate espresso cake with raspberry sauce is perfect for preparing in advance.
To make things easier, consider making the raspberry sauce one or two days before serving. After letting it cool to room temperature, store it in an airtight container in the refrigerator until ready to use. You can warm it up in a small saucepan over low heat or in the microwave for about 20 seconds.
The cake itself can also be made ahead of time, making it an ideal option when entertaining. After baking and cooling to room temperature, wrap it tightly with plastic wrap and store it in the fridge for up to two days. You can also freeze the cake for up to a month. Just be sure to wrap it tightly with plastic wrap and aluminum foil before popping it in the freezer.
When reheating the cake, remove it from the fridge or freezer and let it come to room temperature before starting. Preheat your oven to 350°F (175°C) and bake for about 10 minutes or until warmed through. You can also microwave a single slice for about 10-15 seconds on high power.
That’s it! You can enjoy a freshly baked cake whenever you want, even days after making it. It’s perfect for those who want to plan ahead, especially when hosting a dinner party or any other special occasion.
Tips for Perfect Results
Now, I know you’re eager to try this recipe out and impress everyone with your baking skills. From my experience as a barista, let me share with you some tips that will guarantee your Flourless Chocolate Espresso Cake with Raspberry Sauce to be triple perfect.
First and foremost, always measure your ingredients properly. Precise measurements are essential in baking, especially in delicate desserts such as this one. Use a kitchen scale if possible to get accuracy down to the gram. Trust me, it makes all the difference.
When making the cake batter, ensure that the eggs are at room temperature before whisking them together. Cold eggs can result in a denser texture, which is definitely not what we want in this recipe.
For melting chocolate, it’s crucial to use gentle heat to avoid scorching or burning it. You can melt the chocolate using a double boiler on low heat or do it in 30-second intervals in the microwave until it has melted entirely.
To make your raspberry sauce shine, use fresh raspberries instead of frozen ones for the topping. While frozen raspberries work well for the sauce itself, fresh ones bring an extra zing of flavor and color. Plus, they look much fancier!
Lastly, while serving and pairing are important aspects of enjoying this dessert, don’t forget to have fun while making it! Baking should be an enjoyable process so don’t stress too much about perfection – after all, imperfections are what make homemade baked goods so special.
So there you have it folks – with these tips and tricks from a pro barista like myself, you can achieve bakery-quality results right at home. These tips work exceptionally well for other chocolate desserts such as dark chocolate tortes or chocolate ganache cakes. So go ahead and give this Flourless Chocolate Espresso Cake with Raspberry Sauce recipe a shot – I promise you won’t regret it!
Bottom Line
So there you have it, my friends! The Flourless Chocolate Espresso Cake With Raspberry Sauce Recipe will surely awaken your taste buds and leave a lasting impression. It’s perfect for impressing guests or indulging in a guilty pleasure on your own.
With its rich chocolate taste and tantalizing raspberry sauce, this recipe is sure to be a hit. By following the instructions and tips I have provided, you can create your own delicious dessert that will rival the best dark chocolate tortes from top restaurants like Capital Grille.
Whether you are searching for keto-friendly desserts or simply looking to sweeten up your coffee break routine with an Espresso cake, this flourless chocolate espresso recipe is perfect for anyone with a sweet tooth. Trust me when I say that once you try this cake, it will become one of your go-to dessert recipes for all occasions.
So why not give it a try today? Whip up a batch of Flourless Chocolate Espresso Cake With Raspberry Sauce, pour yourself an espresso, and savor the moment. You won’t regret it!
Flourless Chocolate Espresso Cake With Raspberry Sauce Recipe
Ingredients
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
Instructions
- 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.
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