Chocolate Espresso Cake (flourless)
"I got this recipe from a friend I used to work with, who maintains that it's VITAL to use fresh espresso. This cake is very rich and fudge-like. I've tried cutting the recipe in half (unsucessfully) so I prefer to make the whole cake and just share it with others. My co-worker's recipe called for offering it with raspberry sauce, but I never asked for that part of the recipe as I just can't mix chocolate and fruit...."
INGREDIENTS
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12 ounces semisweet chocolate, coarsley chopped
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4 ounces unsweetened chocolate, coarsley chopped
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1 lb unsalted butter, diced
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1 cup freshly brewed espresso (or 1T espresso powder dissolved in 1c water)
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1 cup packed golden brown sugar
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8 large eggs, beaten
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sweetened whipped cream (optional) (optional)
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