Chocolate Espresso Cake (flourless)

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 20
• 12 ounces semisweet chocolate, coarsley chopped
• 4 ounces unsweetened chocolate, coarsley chopped
• 1 lb unsalted butter, diced
• 1 cup freshly brewed espresso (or 1t espresso powder dissolved in 1c water)
• 1 cup packed golden brown sugar
• 8 large eggs, beaten
• sweetened whipped cream (optional) (optional)

Recipe

• 1 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.
• 2 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.
• 3 lightly beat eggs together; whisk in some of chocolate mixture, then add egg mixture into remainder of chocolate mixture, whisking until smooth.
• 4 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.
• 5 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.
• 6 cut around sides of pan with butter knife to loosen cake.