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“This is a flour less chocolate cake. I used to make with my friend Clark. He passed away a few years ago and I started calling it the Clark Cake in honor of him. I like to make a creme anglaise sauce and a raspberry sauce that I swirl on each plate before placing a slice of cake. Really yummy!”
READY IN:
1hr 30mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt the butter, espresso, and brown sugar in a pan until sugar is fully dissolved. Pour over chocolate and let melt. Stir until smooth. In a bowl slightly beat the eggs. Blend eggs into chocolate mixture.
  2. Spray 9 inch spring form pan with cooking spray. Line the pan with parchment paper and place in a water bath.Bake in oven for 1 hour at 350.
  3. Cool cake at room temperature then cover and chill.
  4. Combine remaining ingredients in a microwave safe bowl, reduce microwave to 50% power and cook for 3 minutes. Whisk until smooth.
  5. Remove cake from spring form pan and place on serving platter. Pour over chilled cake and smooth to edges so that it dizzles down the side of the cake.

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