This is my own version of a cake recipe I found on the internet one day looking for “espresso chocolate cake”. My main tweak is that I use Hershey's Cocoa powder and butter instead of the baking chocolate. That way there's nothing to melt, so this cake is even easier to make...
Flourless Chocolate Espresso Cake
Things you will need:
Sauce: 3 packages of Frozen raspberries in syrup 10 oz each
If you can't find the ones in syrup, you'll have to mix in a LOT of sugar.
Cake:
1.5 cups cocoa powder
5.5 sticks butter
1 cup white sugar
1 c Freshly brewed espresso
1 c Golden brown sugar; packed
8 lg Eggs; beaten to blend
Parchment Paper, Cake Pans with high walls
If you want to be fancy:
Some powdered sugar for making a design on the top.
Making the Sauce: Working in batches, puree raspberries and syrup in processor. Strain puree into medium bowl. Chill.
Making the Cake: Preheat oven to 350 degrees. Line bottom of 9-inch-diameter cake pan with 2-inch-high sides with parchment. Basically, you do this by putting the pan over the parchment paper, drawing a circle around it with a pencil, then cutting out the circle slightly inside the line. That gives you a nice circle for the bottom of the pan, which will keep the cake from sticking when you try to get it out.
Place all chocolate in large bowl. Bring butter, espresso and sugar to boil in medium saucepan, stirring to dissolve sugar. Add to chocolate; whisk until smooth. Cool slightly. Whisk in eggs. Pour batter into prepared pan. 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 1 hour (takes me about 1.5 hours in Flagstaff though). Remove pan from water. Chill cake overnight.
Cut around pan sides to loosen cake. Using oven mitts as aid, 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.
A fancy design for the top: Ok, now what I generally do is get some sort of stencil and I put it over the cake. Like a flat snowflake ornament, or if I'm making the cake for a pot luck at the martial arts studio the black part of a giant yin-yang symbol. Or if its for Xmas dinner, I get one of the giant plastic snowflake ornaments and use that instead. If you then sift powdered sugar onto the top (fairly thick because the top of the cake is moist) you end up with a cool design on top of your cake after you remove the stencil.
Serve very small slices (cake serves 20) with sauce and fresh berries. Trust me on the small slices, this cake is so rich you'll never finish a typical cake slice.
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