Chocolate and Coffee Cake with Raspberry Sauce
Deborah Dana
This very tasty and super easy chocolate cake recipe is delicious and contains no flour.
Reviewed by Editorial Team of Kiwilimón
5
|
1 comentarios
37
Favorites
Collections
Planner
Grocery List
Ingredients
10
Servings
  • 350 grams semisweet chocolate
  • 1/2 cups espresso coffee
  • 1 1/2 cups unsalted butter, cut
  • 1 cup sugar
  • 6 eggs
  • 5 cups raspberries
  • 1 cup blueberry
  • peppermint, fresh for decoration
Preparation
1h
0 mins
Low
  • Grease a round cake baking pan with butter and flour. The pan should be approximately 15 cm. Preheat the oven to 180 degrees Celsius.
  • In a double boiler, melt the chocolate and add the butter, coffee, and 3/4 cup of sugar. Mix well.
  • In a deep bowl, beat the eggs with an electric mixer. Add the chocolate mixture and mix well. Pour into the baking pan.
  • Bake the cake for 40 minutes or until the cake slightly bounces when you move the pan. Remove from the oven.
  • Let the cake cool for at least 30 minutes (the center will sink).
  • While the cake cools, make the sauce by blending the raspberries and the remaining sugar to taste. Strain the sauce and serve alongside the cake.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by