Sinful Flourless Espresso Cake Food

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.

SINFUL FLOURLESS ESPRESSO CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a 9 inch round cake pan with parchment paper.
• Bring butter, espresso, and sugar to a boil in a medium saucepan, stirring to dissolve sugar.
• Place chocolate in a large bowl, and add boiling hot espresso mixture. Whisk until smooth. Cool slightly. Whisk in eggs. Pour batter into prepared pan.
• Place cake pan in a roasting pan. Pour enough hot water into the roasting to come half way up the sides of the cake pan. Bake until center of cake is set, and a tester inserted comes out clean with a few moist crumbs attached, about 1 hour. Remove from water. Chill overnight.
• Puree raspberries in processor. Chill. Serve with chilled cake.

CORNER ESPRESSO SHOP CHOCOLATE CAKE

Steps:

• Preheat oven to 350°F.
• Butter and flour 13x9-inch baking dish.
• Mix first 6 ingredients together in a medium bowl.
• Reheat your espresso if you had to buy it at a coffee shop and mix in the baking cocoa powder.
• Add the vanilla and almond flavorings to the coffee/chocolate mixture.
• In a large mixing bowl, whisk buttermilk, mayonnaise, egg yolks, and vegetable oil.
• Stir in that great smelling coffee mixture.
• Don't lick the spoon!
• Toss in the softened butter and 1/2 cup of the buttermilk mixture and mix well.
• Don't lick the spoon!
• Add all of the flour mixture.
• Beat for 1 to 2 minutes.
• Add the rest of the buttermilk mixture.
• Don't lick the spoon!
• Beat 1 to 2 minutes longer, scrapping sides of bowl occasionally.
• Don't lick the spoon yet!
• Spoon cake batter into prepared baking dish.
• Bake 35 to 40 minutes or until wooden toothpick inserted in the middle comes out clean.
• Cool in the pan.
• While cake is baking, lick the spoon and the bowl if you can no longer resist.
• When cake is room temperature frost with either Chocolate or White Buttercream Frosting- purchased or homemade.

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.