Flourless Espresso Chocolate Cake

"I saw this recipe on the "Today Show", making it for Christmas dinner, sounds decadent:) I am posting the recipe on here for safe keeping, enjoy."
 
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Ready In:
1hr 15mins
Ingredients:
7
Yields:
1 cake
Serves:
8
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ingredients

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directions

  • Preheat oven to 350 degrees, line bottom of 9 inch cake pan with 2 inch sides with parchment paper.
  • Bring butter, espresso, and sugar to boil, stirring to disolve sugar.
  • Remove pan from heat, add chocolate and whisk until smooth, cool slightly.
  • Whip eggs until blended. Stir eggs into chocolate mixture until well blended, do not whip.
  • Pour batter into prepared cake pan. Place cake pan in roasting pan. Pour enough hot water into roasting pan to go halfway up sides of cake pan.
  • Bake for 45 minutes. Chill cake overnight in refridgerator.
  • Invert pan onto serving platter (first cut around edges to loosen cake).
  • May garnish with dusting of cocoa powder and raspberry sauce.

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