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Deborah

Deborah Dana
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Recipe of Chocolate Cake and Coffee with Raspberry Sauce
Recipe

Chocolate Cake and Coffee with Raspberry Sauce

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This very rich and super easy recipe for chocolate cake is delicious and does not contain any flour.
Learn more about Deborah Dana

Ingredients

10 portions
  • 350 grams bittersweet chocolate
  • 1/2 cups espresso coffee
  • 1 1/2 cups unsalted butter, cut
  • 1 cup sugar
  • 6 eggs
  • 5 cups raspberry
  • 1 cup berry
  • peppermint, cool to decorate

Preparation

Grease a circular mold to bake cake with butter and flour. The mold should be approx. of 15 cm. Preheat the oven to 180 degrees centigrade.
In a bain-marie, 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 dish.
I baked the cake for 40 minutes or until the mold moved a bit, the cake bounced a little. 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 combining the raspberries and the remaining sugar in a blender. Pass the sauce through a sieve and serve next to the cake.

PRESENTATION

Decorate the cake with mint leaves, blackberries and whipped cream. Serve with raspberry sauce.

TIPS

The sauce can vary, you can make it from different berries, mango, etc.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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