Loosen the edges of the pan with a table knife or nylon spreader, and turn it out onto a serving plate.
Recipe Summary Flourless Chocolate Espresso Cake
An intensely chocolate flourless cake enhanced with a touch of espresso and complemented with a sweet espresso whipped cream.Ingredients | Flourless Chocolate Cake Plating
1 tablespoon instant espresso powder
1 tablespoon hot water
¾ cup LAND O LAKES® Unsalted Butter
6 ounces high-quality bittersweet chocolate baking bar, broken into small pieces
1 cup sugar
3 LAND O LAKES® Eggs
½ cup unsweetened cocoa powder
1 teaspoon instant espresso powder
1 teaspoon hot water
1 cup LAND O LAKES® Heavy Whipping Cream, chilled
¼ cup sugar
2 tablespoons powdered sugar
⅛ teaspoon extra fine edible glitter
Directions
Heat oven to 350 degrees F.
Wrap outside of 9-inch springform pan with aluminum foil. Line bottom of pan with parchment paper. Butter parchment paper and sides of pan.
Combine 1 tablespoon instant espresso powder and 1 tablespoon hot water in bowl; set aside.
Place butter and chocolate in 2-quart nonstick saucepan. Cook over medium heat, stirring occasionally, until melted. Remove from heat; stir in espresso mixture. Add sugar; beat with whisk until combined. Add 1 egg at a time, whisking after each addition. Whisk in cocoa until well mixed.
Pour cake into prepared pan. Place springform pan into center of large roasting pan. Place roasting pan in oven. Fill space around springform pan slowly with hot water, to about 1 inch up sides of pan. Bake 40-45 minutes or until center of cake is set.
Remove springform pan from roasting pan. Place onto cooling rack; remove foil. Cool completely.
Combine 1 teaspoon instant espresso powder and 1 teaspoon hot water in bowl; set aside.
Beat chilled whipping cream and 1/4 cup sugar in chilled bowl at high speed, scraping bowl often, until stiff peaks form. Stir in espresso mixture.
Combine powdered sugar and edible glitter in bowl.
Remove sides from springform pan; place cake onto serving plate. Place snowflake stencil on top of cake (see Recipe Tips). Lightly dust top of cake with powdered sugar mixture. Carefully remove stencil.
Serve with espresso whipped cream.
Cake can be made up to 3 days ahead. Store refrigerated. Let cake come to room temperature prior to serving.
To easily cut cake into slices, dip knife in hot water and wipe clean between cuts.
For moist and even baking, this flourless cake is baked in a water bath. A roasting pan works well as the outer pan to hold the water.
Info | Flourless Chocolate Cake Plating
prep:
30 mins
additional:
2 hrs 40 mins
total:
3 hrs 10 mins
Servings:
16
Yield:
16 servings
TAG : Flourless Chocolate Espresso Cake
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