Julia Booth, sous chef

Flourless Chocolate Espresso Cake
Serves 10

1 lb unsalted butter, diced

1 cup brewed espresso

1 cup golden brown sugar

1 lb Guittard semisweet chocolate, coarsely chopped

8 eggs

to taste cocoa powder, raspberry sauce, fresh raspberries

Method:
Preheat oven to 350 degrees. Line bottom of a 9-inch diameter, 2-inch high cake pan with parchment paper.

Bring butter, espresso and sugar to boil in a medium saucepan, stirring to dissolve the sugar. Add chocolate, whisk until smooth and let cool slightly. In a separate bowl, whip eggs until blended. Stir eggs into chocolate mixture until blended. Pour batter into the prepared pan, then place cake pan in a roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cake pan. Bake approximately 45 minutes, or until center of cake is set and a tester comes out with a few moist crumbs attached. Remove pan from water and chill cake overnight.

Cut around pan sides to loosen cake. Using oven mitts, hold the bottom of the cake pan over low heat for 15 seconds, warming slightly to release cake. Place a platter over pan, then hold the pan and platter together tightly and invert. Lift off cake pan, peel off parchment and dust top of cake with cocoa powder. Cut cake and garnish with fresh raspberries and raspberry sauce.

When You Go:

The Capital Grille at Cherry Hill Mall
2000 Route 38 • Cherry Hill
856-665-5252 • thecapitalgrille.com