If you've ever gotten to taste our flourless espresso cake, you were no doubt transported to a whole new world of blissful happiness. It is the perfect ending to a sumptuous Pacific Northwest dinner at Coho Restaurant. We love serving this as a regular menu item, but it is also easy to modify for different events. These photos are from our DeLille Cellars wine maker dinner
. We substituted the espresso for water and served it with a fresh, locally sourced strawberry rhubarb compote.
1 cup espresso
2 cups sugar
1 quart bittersweet chocolate
1 pound 2 tablespoons unsalted butter, soft
- Preheat oven to 350 degrees.
- Bring espresso and 2/3 sugar to a boil. Remove from heat and add chocolate. Stir until melted. Add butter and stir until melter.
- Beat eggs with remaining sugar until in turns a pale yellow color. Fold into chocolate mixture.
- Fill 6 oz ramekins 3/4 full bake in a water bath in preheated oven for 40-50 minutes. The center will jiggle like jello but won't be liquidy. Cool and serve.