Espresso Chocolate Cake Recipe
This recipe for Espresso Chocolate Cake has only five ingredients, but don't let that fool you. This cake is exquisitely rich and decadent.
Trivia: According to Wikipedia, espresso is a concentrated coffee beverage brewed by forcing hot water under pressure through finely ground coffee
For best results, always use good quality chocolate.
In this recipe in particular, the quality of the chocolate influences the quality of the expresso chocolate cake.
8 ounces of good quality chocolate
1/2 cup (4 ounces) espresso
8 ounces of butter, unsalted
3/4 cup of sugar
Preheat the oven to 350°F.
Prepare your pan for cooking. You will need a 9 inch springform pan, like this Cuisinart Chef's Classic Nonstick Bakeware 9-Inch Springform Pan. Grease it, flour it and wrap the bottom with foil on the outside.
Using a good double boiler. melt the espresso and the chocolate together over simmering water, stirring until it becomes smooth.
Cut the butter into small chunks. Add it slowly to the chocolate mixture, beating steadily. When this mixture is well blended and smooth, add the sugar, beating all the while. Cook this mixture briefly until it is once again hot.
Beat the eggs well in a separate bowl. Pour the beaten eggs into the chocolate mixture slowly, whisking steadily all the while. You do not want the eggs to "cook".
Using a strainer, pour this espresso chocolate cake batter through the strainer and into the springform pan. Place in your preheated oven and bake for about forty minutes.
When cake is cooked through, remove it from the oven and allow it to sit in the pan for about five minutes. At that point, run a knife around the edges to loosen and remove the sides of the pan. Allow your cake to cool completely.
You can wrap this in plastic and refrigerate it for up to two days. For best results, bring your espresso chocolate cake to room temperature before serving with a yummy topping like whipped cream, berries or custard sauce.
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