TASTE OF HARTFORD- THE CAPITAL GRILLE
Sebastiao Pignaton, Executive Chef
FLOURLESS CHOCOLATE ESPRESSO CAKE
YIELD: 1 cake
Guittard semisweet chocolate 1 lb.
Unsalted butter (diced) 1 lb.
Freshly-brewed espresso 1 C.
Golden brown sugar 1 C.
Eggs (beaten to blend) 8
Hot water A bath
Raspberry sauce (below) For garnish
Fresh raspberries For garnish
- Preheat oven to 350 degrees. Line bottom of a 9-inch diameter cake pan with 2 inch high sides with parchment. Place all chocolate in large bowl.
- Bring butter, espresso and sugar to boil in medium saucepan, stirring to dissolve sugar.
- Add chocolate; whisk until smooth and cool slightly.
- Whip eggs till blended. Stir eggs into chocolate mixture until blended. (Do not whip).
- Pour batter into prepared pans. Place cake pan in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cake pan.
- Bake until center of cake is set and tester inserted into center comes out with a few moist crumbs attached, about 45 minutes.
- Remove pans from water and chill cake overnight.
- Cut around pan sides to loosen cake. Using oven mitts, hold pan bottom over low heat for 15 seconds, warming slightly to release cake. Place platter over pan. Hold pan and platter together tightly and invert. Lift off cake pan, peel off parchment and dust top of each cake with cocoa powder.
- Cut cake into ten slices and garnish with fresh raspberries and raspberry sauce.
Raspberries 1 ½ lbs.
Sugar ¼ lb.
Salt ½ tsp.
- In a medium mixing bowl, combine the raspberries, sugar and salt.
- Cover and refrigerate overnight.
- Combine all ingredients in a blender, puree, and pour through a strainer.