Triple-perfect flourless chocolate-espresso cake
Cakes
I love the idea of a flourless cake and have seen a few versions - separating the eggs, beating the whites into peaks and then folding into an egg yolk mixture. I have tried that but have to admit I don’t like extra the time it takes. One day I ran across a bittersweet chocolate flourless recipe from “A Mingling of Tastes” skipping the separation of eggs…perfect! This method gives a dense cake…perfect again! I modified that recipe using dark Swiss chocolate and added some instant Espresso powder - espresso and chocolate = a great combo. I then skipped their ganache topping and opted for a rustic looking cake topped with homemade vanilla ice cream, fresh raspberry sauce and a drizzle of chocolate syrup…triple-perfect! WARNING…this cake is decadent!
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