Zutaten für Chocolate Espresso Cake Flourless
- 8 ounces semisweet chocolate
- 8 ounces unsweetened chocolate
- 1 cup (2 sticks) unsalted butter
- 2 tablespoons brewed espresso
- 1 1/2 cups golden brown sugar, packed
- 6 large eggs
- 1 1/2 cups sweetened whipped cream
- 6 large egg yolks
- 1/2 cup Dutch-processed cocoa powder
- 1 tablespoon espresso powder or instant espresso
- 1 teaspoon salt
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Zubereitung von Chocolate Espresso Cake Flourless
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- In a medium bowl, whisk together the sugar, cocoa powder, espresso powder, and salt.
- In a separate bowl, whisk together the eggs and egg yolks until light and fluffy.
- Gradually add the dry ingredients to the wet ingredients, whisking constantly until smooth.
- Melt the butter and chocolate together in a double boiler or microwave. Let cool slightly.
- Gently fold the melted chocolate mixture into the batter until just combined.
- Pour the batter into the prepared pan and bake for 80-90 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let the cake cool completely in the pan before removing the sides of the springform pan. Serve and enjoy!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
29g
Fat
98g
Carbs
4g
