This recipe is taken from “Martha Stewarts Cakes” (Clarkson Potter, September 2013; $25). Source: Martha Stewart Living, September 2013. 1 hour 30 minutes, 20 minutes, 8 servings. Ingredients: 3 tablespoons unsalted butter, plus more for cake pan, 6 ounces bittersweet chocolate, preferably 70% cacao, chopped, 6 large eggs, separated, at room temperature, 1 cup sugar, divided, 3 tablespoons instant espresso powder, 1/4 teaspoon coarse salt, 1 tablespoon pure vanilla extract, chocolate glaze for flourless chocolate espresso cake. Directions: 1. Preheat oven to 350 degrees. Invert bottom of a 9-inch springform pan (so cake can easily slide onto plate) and line with parchment; butter parchment. Melt butter and chocolate together, stirring until smooth; set aside in a bowl set over a pot of simmering water. 2. Beat egg yolks and 1/2 cup sugar with a mixer on medium-high speed until thick and pale, about 3 minutes. Add espresso powder and salt; beat until combined, about 1 minute. Add vanilla and melted chocolate mixture; beat for about 1 minute more. 3. In another bowl, beat egg whites on medium-high speed until foamy. Increase speed to high; gradually add remaining 1/2 cup sugar, beating until stiff peaks form, about 5 minutes. Fold into chocolate mixture in 3 batches. Transfer batter to prepared pan and bake until cake is set and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Let cake cool completely on a wire rack. Remove pan side; transfer cake to a plate. Serve with glaze.
26.04.2023 @ 22:15
This recipe is taken from “Martha Stewarts Cakes” (Clarkson Potter, September 2013; $25). Source: Martha Stewart Living, September 2013. 1 hour 30 minutes, 20 minutes, 8 servings. Ingredients: 3 tablespoons unsalted butter, plus more for cake pan, 6 ounces bittersweet chocolate, preferably 70% cacao, chopped, 6 large eggs, separated, at room temperature, 1 cup sugar, divided, 3 tablespoons instant espresso powder, 1/4 teaspoon coarse salt, 1 tablespoon pure vanilla extract, chocolate glaze for flourless chocolate espresso cake. Directions: 1. Preheat oven to 350 degrees. Invert bottom of a 9-inch springform pan (so cake can easily slide onto plate) and line with parchment; butter parchment. Melt butter and chocolate together, stirring until smooth; set aside in a bowl set over a pot of simmering water. 2. Beat egg yolks and 1/2 cup sugar with a mixer on medium-high speed until thick and pale, about 3 minutes. Add espresso powder and salt; beat until combined, about 1 minute. Add vanilla and melted chocolate mixture; beat for about 1 minute more. 3. In another bowl, beat egg whites on medium-high speed until foamy. Increase speed to high; gradually add remaining 1/2 cup sugar, beating until stiff peaks form, about 5 minutes. Fold into chocolate mixture in 3 batches. Transfer batter to prepared pan and bake until cake is set and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Let cake cool completely on a wire rack. Remove pan side; transfer cake to a plate. Serve with glaze.