CHOCOLATE ESPRESSO CAKE
The Capital Grille Restaurant Recipe
1 pound Guittard semisweet chocolate, coarsely chopped
1 pound (4 sticks) unsalted butter, diced
1 cup freshly brewed espresso
1 cup light brown sugar
8 eggs, beaten
Raspberry Sauce (recipe below)
caramel ice cream (optional)
Preheat oven to 350 degrees. Line bottom of a 9 inch diameter cake pan with 2 inch high sides with parchment. Place all chocolate in large bowl.
Bring the butter, espresso and sugar to boil in medium saucepan, stirring to dissolve sugar.
Add the chocolate; whisk until smooth and cool slightly. Whip eggs until blended. Stir eggs into chocolate mixture until blended. (Do not whip).
Pour the batter into a prepared pan. Place the cake pan in a roasting pan. Pour enough hot water into roasting pan to come halfway up sides of the cake pan.
Bake until center of cake is set and tester inserted into center comes out with a few moist crumbs attached, about 45 minutes. Remove pan from water and chill cake overnight.
Cut around pan sides to loosen cake. Using oven mitts, hold pan bottom over low heat for 15 seconds, warming slightly to release cake. Place platter over pan. Hold pan and platter together tightly and invert. Lift off cake pan, peel off parchment and dust top of cake with cocoa powder.
Cut cake into 10 slices and garnish with fresh raspberries, raspberry sauce and a scoop of caramel ice cream (if desired).
1 1/2 pounds fresh raspberries
1/2 cup sugar
1/2 teaspoon salt
In a medium mixing bowl, combine the raspberries, sugar and salt. Cover and refrigerate overnight. Combine all ingredients in a blender, puree and pour through a strainer.