Photo by Karen Hermann
SERVES 8
1 cup bittersweet chocolate chips
8 tablespoons unsalted butter, room temperature
¾ cup sugar
¼ teaspoon kosher salt
1 teaspoon espresso coffee powder
1 teaspoon vanilla extract
4 large eggs, room temperature
½ cup Dutch cocoa powder
1 pint raspberries, for garnish
Confectioner’s sugar, for garnish
Preheat oven to 375 F. Spray an 8-inch cake pan with cooking spray and cover the bottom with parchment paper.
Into a medium bowl, put chocolate and butter. Cover with plastic wrap and place bowl over a medium saucepan half-filled with water. (Make sure water is not touching the bottom of the bowl). Over medium heat, allow water to come to a boil and continue for about 20 minutes until butter is melted and chocolate is soft. Remove bowl from over pan and remove plastic wrap. Stir until butter and chocolate are well combined. Scrape chocolate mixture into a large mixing bowl.
Stir in sugar, salt, espresso powder and vanilla. Add eggs and mix until smooth. Fold in the cocoa powder until just combined. Pour batter in cake pan and bake for 25 minutes. Remove from oven and allow to cool for 15 minutes. Using a sharp knife, loosen the side of the cake from the pan and invert onto a serving dish. Garnish with raspberries and sift with confectioner’s sugar.
Chef’s tip
Flourless cakes are delicious, but they will have a denser texture than cakes that contain flour.
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