Decadent Flourless Chocolate Espresso Cake
A book with desserts cannot be complete without something chocolate. Since this is the single chocolate recipe, it is truly dense and rich with chocolate. For individual servings, pour into 8 to 10 small buttered porcelain baking cups. Bake about 15 to 20 minutes. These could be served warm or chilled with the whipped cream. Enjoy!
INGREDIENTS | SERVES 8 to 10
- 1 cup unsalted butter
- 1 cup sugar
- 12 ounces semisweet chocolate chips
- ½ cup espresso or very strong coffee
- 4 eggs
- 1 cup heavy cream
- 2 tablespoons coffee-flavored liqueur
Preheat oven to 350°F. Butter a 9″ springform pan. Line the pan with foil and butter the foil. Set aside.
Melt butter and sugar in a saucepan and bring just to a boil. Remove from heat. Add the chocolate chips and let sit for 5 minutes. Stir the chocolate until it is well blended. Stir in the espresso and let cool for 3 or 4 minutes.
Beat the eggs and whisk into the cooled chocolate mixture. Pour into the pan. Bake for 30 minutes only. Remove from oven and set out to cool. Refrigerate overnight.
When ready to serve, whip the cream and add the liqueur.
Peel the foil off of the cake and set on a platter. Spoon whipped cream over the top. Slice and serve.