Photo by Karen Hermann
This delicious cake comes out of the oven ready to eat, no icing required, although I like to top mine with a generous sprinkling of confectioners’ sugar and raspberries. This bittersweet chocolate treat with coffee undertones brings the meal full circle. And did I mention it’s gluten-free? You can make this cake up to three days ahead of the meal. Just wrap it tightly in plastic and store in the refrigerator. Leftovers can be stored in the freezer for up to three months. Pair with prosecco or pomegranate juice.
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
Confectioners’ 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 into cake pan and bake for 25 minutes. Remove from oven and allow to cool for 15 minutes. Using a sharp knife, loosen the sides of the cake from the pan and invert onto a serving dish. Garnish with raspberries and sift with confectioners’ sugar.
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My favorite meal—From the first bite of the appetizer to the last bite of dessert, we hope you enjoy this make-at-home menu of Chef Belinda Smith-Sullivan’s favorite recipes as much as she does.