The very first thing you have to do is, preheating your oven at 356°F or180°C. In the meantime, you can make the cake’s batter by mixing up the ingredients.
Pour some water into a small non-sticking pan and place it on a stove over medium range of heat. Leave it to boil.
Once the water in the pot starts boiling, simply place a large glass bowl on the top. Break up or crush 225 g of dark chocolate into fine pieces. Place the black chocolate in the bowl over the boiling water. Chop up same quantity of butter and shift them into bowl, containing chocolate.
Leave the chocolate-butter mixture to melt over the boiling water. Make sure to stir it occasionally until you get perfectly glossy chocolate mixture.
Stir in ½ cup of strong espresso and 100 g of brown sugar. Continue mixing until all ingredients mix up well and the sugar dissolves completely.
Wear thick gloves to protect your hands and gently take glass bowl off from the pot of boiling water. Set the mixture aside for about 5 minutes or lightly warm to handle.
Crack four large eggs into a medium bowl and beat them up thoroughly until foamy. Pour the egg mixture into the bowl of the chocolate mixture.
Blend the egg-chocolate mixture vigorously until you get a smooth but airy batter.
Take a cake tin and line it up with baking sheet or paper. Carefully pour in the chocolate batter and spread it evenly.
Place the cake tin in another larger baking tray and fill the latter with cold water.
Carefully put the baking tray into your preheat oven and bake it for about 35 to 40 minutes until cooked well lightly browned.
Turn off the oven after 35 or 40 minutes and leave the baked cake in the warm oven for another 10 to 15 minutes.
Remove the baking tray from oven set aside for some time until the cake cool down entirely.
Take out the cake tin from the tray with water. Place the cake tin in refrigerator and leave it for overnight.
Remove the cake tin from refrigerator and carefully take out the cake from its tin.
Place your Flourless Chocolate Espresso Cake on a large serving plate.
Warily peel away the baking paper and cut the cake into medium slices.
The garnishing of this simple Flourless Chocolate Espresso Cake depends on you. You can decorate it with some whipped cream, powdered sugar or raspberry sauce. You can use both of the items as well. Fruits’ wedges are also great choice to garnish the cake.
Raspberry sauce: Place some raspberries, lemon juice and sugar in a small saucepan. Set it on stove with medium high heat and leave until starts boiling. Stir together the cornstarch and water in a small mixing bowl and pour into the once it starts boiling. Let it simmer for 2 to 3 minutes and then remove from heat. Leave until cool and pour this smooth raspberry sauce over the Flourless Chocolate Espresso Cake.
Whipped Cream: Place some whipped cream in medium mixing bowl and top it with powdered sugar. Take a medium whisk and beat up both ingredients until mix well and form stiff peaks. Pour this thick paste into an icing bag and decorate the top surface of your cake.
Serve and enjoy the delicious Flourless Chocolate Espresso Cake.