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.