Tate’s Bake Shop Flourless Chocolate Cake

By carvalhohm

Ingredients

• 2 cups semisweet chocolate*
• 1 cup sugar
• 1 teaspoon instant espresso powder*
• 3/4 cup boiling water
• 1 cup salted butter, softened*
• 6 large eggs, at room temperature
• 1 tablespoon vanilla
• Garnishes: whipped cream and fresh raspberries

Details

Adapted from ezrapoundcake.com

Preparation

Step 1

Preheat oven to 350 degrees. Line bottom of 9-inch springform pan with pan spray and waxed paper circle.

Using food processor, process chocolate, sugar and espresso powder until it’s finely ground.

With motor still running, add boiling water and mix until chocolate is melted. Add butter, and process until it’s incorporated into mixture. Scrape down sides of the bowl.

Add eggs and vanilla. Process until smooth. Pour mixture into prepared pan.

Bake cake for 40 minutes. Cake will be puffy, and center will be barely set.

Loosen sides, cool cake, and refrigerate it for minimum of 3 hours. Cake will sink in middle, but that makes great well to hold all whipped cream!