4 ounces fine-quality bittersweet chocolate (not unsweetened) 1 stick (1/2 cup) unsalted butter 3/4 cup sugar 3 large eggs 1 ristretto shot of espresso 1/2 cup unsweetened cocoa powder plus additional for sprinkling
Preheat oven to 375°F and butter an 8-inch round baking pan. Line bottom with a round of wax paper and butter paper.
Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth. Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture. Whisk eggs seperately until firm peaks form. Gently fold chocolate mixture and espresso in to eggs. Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined. Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate.
Dust cake with additional cocoa powder and serve with espresso sorbet if desired. (Cake keeps, after being cooled completely, in an airtight container, 1 week.)
So I see the thread is called coffee recipes but only this topic corresponds to its name. Here is one of the recipes I found on a forum I have registered recently:
Ginger-Pear Coffee Cake
Ingredients 1 (.25 ounce) package active dry yeast 1/4 cup warm water (105 degrees to 115 degrees) 1 cup warm buttermilk (105 to 115 degrees F) 1/4 cup sugar 2 tablespoons butter or stick margarine, melted 1 teaspoon salt 3 cups all-purpose flour FILLING: 1 1/2 cups diced peeled fresh pears 1/2 cup raisins 1/3 cup chopped walnuts 1 tablespoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon grated lemon peel 1/4 teaspoon ground cloves 1 tablespoon butter or stick margarine, softened 1/4 cup sugar 1 egg, lightly beaten GLAZE: 1 cup confectioners' sugar 1/4 teaspoon vanilla extract 3 teaspoons milk
Directions In a mixing bowl, dissolve yeast in warm water. Add buttermilk, sugar, butter, salt and 1-1/2 cups flour. Beat in just until moistened. Add egg; beat for 2 minutes. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with nonstick cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour. For filling, combine the first seven filling ingredients. Punch dough down. Turn onto a lightly floured surface. Roll into a 16-in. x 9-in. rectangle. Spread butter over dough. Sprinkle pear mixture to within 1/2 in. of edges. Sprinkle with sugar. Roll up jelly-roll style, starting with long side; pinch seems to seal. Place seam side down on a baking sheet coated with nonstick cooking spray. Pinch ends together to form a ring. With scissors, cut from outside edge to two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly; twist to allow filling to show. Cover and let rise in a warm place until doubled, about 50 minutes. Brush dough with egg. Bake at 375 degrees F for 20-25 minutes or until golden brown. Cool on a wire rack. For glaze, combine confectioners' sugar, vanilla and enough milk to achieve drizzling consistency. Drizzle over ring.
The recipe I make without flour uses cornstarch. It makes a dense cake, but still has a nice, not gooey, texture. It is not like a brownie either. It has a nice structure. If people are interested, I will post yet another recipe for a flourless chocolate cake.
And yes, a small amount of espresso works very well in this kind of cake.
TheMummaFamily Senior Member Joined: 18 Mar 2008 Posts: 992 Location: a tiny town in arkansas Expertise: I like coffee
Espresso: Grimac Zola II 3 group &... Grinder: Mazzer Major, Pasquini H269 Vac Pot: We wish. Aeropress though. Drip: Technivorm Roaster: Corretto=HG/BM
Posted Sun Mar 14, 2010, 9:00pm Subject: Re: Flourless chocolate espresso cake
I think of you as an excellent baker, so yes, I would like to request the recipe please. Can you tell us a bit how and why it works in the particular way it does, if you have time?
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