Flourless Chocolate Espresso Cake with Raspberry Sauce and Crème Fraîche
Chocolate lovers unite! This rich, flourless, chocolate cake is enhanced with espresso and exquisitely served with a sweet-tart raspberry sauce and crème fraîche. Satisfy your sweethearts with this deliciously doable dessert!
Cake Ingredients
- 1/2 cup butter
- 6 oz 72% dark or semi-sweet chocolate
- 4 large eggs
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 ounce espresso (or strongly brewed coffee)
- 3/4 cup Dutch-processed cocoa powder, sifted
- 1/2 teaspoon Kosher salt (try our Olivelle Vanilla Bean Sea Salt!)
Raspberry Sauce
- 12 oz raspberries, fresh or frozen
- 1/4 cup sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon raspberry or orange liqueur (optional)
Topping
- Crème fraîche, whipped cream, or vanilla ice cream
Directions
- Preheat oven to 350°F. Prepare a 9" springform pan with baking spray and a parchment round on the bottom.
- Melt butter and chocolate in a double boiler or heat-safe bowl over simmering water until smooth.
- In a separate bowl, whisk eggs and sugar until light and doubled in volume. Stir in vanilla, espresso, sifted cocoa, and salt until combined.
- Fold in the melted chocolate mixture until fully incorporated. Pour batter into prepared pan.
- Bake for 30-35 minutes until a thin crust forms on top. Cool on a rack and remove springform ring.
- For the raspberry sauce: Simmer raspberries with sugar, lemon juice, and optional liqueur until reduced by half. Strain to remove seeds and chill in the fridge.
- Dust cake with powdered sugar and serve with raspberry sauce and a dollop of crème fraîche, whipped cream, or vanilla ice cream.