Capital Grille’s Flourless Chocolate Espresso Cake Recipe (2024)

Here's the Dish

Celebration-Worthy Flourless Chocolate Cake

By Charlotte on May 16, 2012 6:31 AM

You can turn any day into a special occasion with Capital Grille's Flourless Chocolate Espresso Cake.

Bob and I came across this chocolate-lover's dream when ringing in my 55th birthday at Capital Grille, Dallas(beside theCrescent Hotel). What an evening!

The wine (a nice Cabernet Sauvignon, of course), steak and seafood were superb. But the out-of-this-world-wonderful desserts really made the celebration. We're talking the best cheesecake, coconut cream pie and flourless chocolate cake, EVER.

Since chocolate is king in our house, we had to have the Flourless Chocolate Espresso Cake recipe. What's the secret to making this to-die-for, smooth chocolate creation with the rich, moist center? It involvespremium chocolate (Guittard, the all-natural brand preferred by pastry chefs), fresh espresso, and loads of butter and eggs.

Whipup this gluten-free delight whenever you're craving a dark chocolate taste that literally melts in your mouth. Topped with tangy, raspberry sauce, caramel ice cream or both, this little masterpiece sings "today's special."

• 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

• Hot water

Garnish

• Cocoa powder

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• Raspberry sauce (recipe below)

• Fresh raspberries

• 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 butter, espresso and sugar to boil in medium saucepan, stirring to dissolve sugar.

Add chocolate; whisk until smooth and cool slightly.

Whip eggs till blended. Stir eggs into chocolate mixture until blended. (Do not whip).

Pour batter into prepared pan. Place cake pan in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of 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 into10 slices and garnish with fresh raspberries, raspberry sauce and a scoop of caramel ice cream (if desired).

• 1 ½ pounds fresh raspberries

• ½ cup sugar

• ½ 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.

More delicious dessert ideas:

Addictive Apricot Pie

Busy-Day Blackberry Cobbler

Chewy Cherry Squares

Chocolate Bread Pudding

Dark Chocolate Mousse

Fall-Perfect Pumpkin SpiceBars with Cream Cheese Frosting

No-Bake Cheesecakes with Raspberry Sauce

Ultimate Chocolate Chip Cookies

Zebra Brownie Squares

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