Flourless Chocolate Espresso Cake With Raspberry Sauce Recipes

FLOURLESS CHOCOLATE CAKE WITH RASPBERRY SAUCE RECIPE | TRAEGER GRILLS

Steps:

• When ready to cook, set Traeger temperature to 325℉ and preheat, lid closed for 15 minutes.
• Spray 8 small ramekins or a 9-inch spring-form pan with nonstick cooking spray. Dust with cocoa powder.
• In a medium saucepan over low heat, melt the butter. Stir in the chocolate and salt, and whisk until melted. Remove immediately from the heat and stir in the vanilla.
• Combine the eggs and 1-1/2 cups of sugar in the bowl of a stand mixer. Beat on high for 3 to 4 minutes until light and fluffy. Alternatively, use a hand mixer.
• Fold the chocolate into the egg mixture and stir until combined.
• Pour the cake batter into the prepared pan or ramekins (if baking later, cover and refrigerate).
• Place the pan on the grill grate and bake, about 35 to 40 minutes, or until the top of the cake looks crispy, yet the center is still slightly sticky when a toothpick is inserted in the center.
• For the Raspberry Sauce: Place the raspberries, remaining 2 Tablespoons sugar and lemon juice in a blender or food processor. Blend for 30 seconds, or until a puree is formed. Strain the sauce to remove the seeds. Taste, adding more lemon juice or sugar if desired.
• Place each cake on a small plate and drizzle with the raspberry sauce. Serve immediately. Enjoy!

FLOURLESS CHOCOLATE ESPRESSO CAKE

Steps:

• Preheat oven to 350 degrees. Invert bottom of a 9-inch springform pan (so cake will slide easily onto serving plate) and line with a parchment round; butter parchment. Melt butter and chocolate, stirring until smooth, in a bowl set over a saucepan of simmering water.
• Beat together egg yolks and 1/2 cup sugar with a mixer on medium-high speed until thick and pale, about 3 minutes. Add espresso powder and salt; beat until combined, about 1 minute. Add vanilla and melted-chocolate mixture; beat about 1 minute more.
• In another bowl, beat egg whites on medium-high speed until foamy. Increase speed to high; gradually add remaining 1/2 cup sugar, beating until stiff peaks form, about 5 minutes. Fold into chocolate mixture in 3 batches. Transfer batter to pan and bake until set, 40 to 45 minutes. Let cake cool completely in pan on a wire rack. Remove side of pan; transfer cake to a serving plate. Serve glaze alongside cake.

FLOURLESS CHOCOLATE ESPRESSO CAKE WITH RASPBERRY SAUCE

Steps:

• 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.

FLOURLESS CHOCOLATE ESPRESSO CAKE WITH RASPBERRY SAUCE

Steps:

• 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.

TRIPLE-CHOCOLATE CAKE WITH RASPBERRY SAUCE

Steps:

• Preheat oven to 325°. In a large bowl, combine cake mix, pudding mixes, eggs, water and oil; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in chocolate chips., Pour into a well-greased 10-in. fluted tube pan. Bake 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely., Meanwhile, place water, raspberries and sugar in a blender; cover and process until well blended. In a small saucepan, combine cornstarch and lemon juice; stir in raspberry puree. Bring to a boil. Cook and stir 2 minutes or until thickened. Refrigerate until serving., Dust cake with confectioners' sugar. Serve with sauce.

FLOURLESS DARK CHOCOLATE CAKE WITH FRESH RASPBERRY SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch cake pan.
• Melt chocolate chips and butter over a double boiler. Let cool slightly and fold in eggs. Pour batter into the prepared pan. Place pan in a deep roasting pan and pour in enough boiling water to come 1 inch up the sides of the cake pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Let cool 10 minutes and cover with a paper towel.
• Turn cake out of pan upside-down onto a cake plate.
• Combine raspberries, water, and sugar in a saucepan and bring to a boil. Reduce heat to a simmer and cook until sauce has thickened and reduced, 5 to 7 minutes. Strain sauce and let cool 10 minutes before serving with the cake.

CHOCOLATE ESPRESSO CAKE (FLOURLESS)

Steps:

• Preheat oven to 350F; line bottom of 9" springform pan with non-stick foil or parchment paper, and wrap outside of pan with a layer of heavy-duty aluminim foil.
• Place chocolate in large bowl; set aside, In medium saucepan bring butter, sugar, and espresso to a boil, stirring to dissolve sugar; once melted and blended, add to chocolate, whisking until smooth; cool slightly.
• Lightly beat eggs together; whisk in some of chocolate mixture, then add egg mixture into remainder of chocolate mixture, whisking until smooth.
• Pour batter into springform pan, place pan in a large roasting pan, pouring enough hot water to come halfway up the sides of the pan.
• Bake for approximately one hour, or until a cake tester comes out with a few moist crumbs attached; remove cake from pan and chill overnight.
• Cut around sides of pan with butter knife to loosen cake.