FLOURLESS CHOCOLATE ESPRESSO CAKE
FROM THE CAPITAL GRILLE
I recently went with some friends for lunch to the Capital Grille in Fort Myers. It was a great dining experience (a little pricey, but worth it). I had to try a slice of their chocolate cake (diet or no diet), and it was absolutely delicious! I know I had seen recipes for flourless chocolate cakes on Pinterest and Instagram, and I was determined to see if I could find this one. Well, I found the actual recipe from the Capital Grille for their cake. It looks easy to make, and although I haven’t made it yet, I wanted to share the recipe with ya’ll. It is very rich, so you only need a small portion to satisfy any chocolate craving.
INGREDIENTS
• 1 lb. semi-sweet chocolate chips
• 1 lb. unsalted butter, diced
• 1 cup freshly brewed decaf espresso
• 1 cup brown sugar
• 8 whole eggs
• 1 pint raspberries (optional)
• ½ cup whipped cream (optional – but I would highly recommend it since cake is very rich)
INSTRUCTIONS
1. Preheat oven to 350 degrees.
2. Butter 1 nine-inch cake pan then line the bottom of the pan with parchment paper cut to size.
3. Place chocolate chips and butter into a stainless-steel mixing bowl. Gently melt over a double boiler, stir well.
4. Place espresso and brown sugar in a sauce pot. Bring to a simmer, stir to dissolve sugar.
5. Pour the hot sugar mixture over the chocolate, whisk until smooth and slightly cool.
6. Stir beaten eggs into chocolate mixture until blended. DO NOT WHIP.
7. Pour batter into the prepared cake pan. Place the cake pan in a roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the cake pan.
8. Bake for approximately 45 minutes. Center of the cake should be set.
9. Remove the cake pan from water and chill cake overnight.
10. Cut around the pan sides to loosen cake. Using oven mitts as an aid to hold the pan over stovetop burner begin heating the bottom of the cake pan over low heat for 10 seconds to help release cake.
11. Place the serving platter on top of the pan. Hold the platter and pan together tightly and invert.
12. Tap the pan to help release the cake. Lift the cake pan. Cake should come out of pan and onto platter. Peel off parchment paper.
13. Cut the cake into 10 slices and garnish with the raspberries and whipped cream.
ENJOY!
NOTE* An easy way to fill the roasting pan with water is to place the pan into the oven first and then fill.
