Chocolate Espresso Flourless Cake with Raspberry Balsamic Sauce

Chocolate Espresso Flourless Cake with Raspberry Balsamic Sauce
  1. 1/2 cup water
  2. 1 tablespoon instant espresso
  3. 1/2 cup brown sugar, packed
  4. 1 cup butter, cut into cubes
  5. 10 ounces bittersweet chocolate chips
  6. 1/2 teaspoon pure vanilla extract
  7. 4 eggs, slightly beaten
  8. 12 ounces raspberries
  9. 2 tablespoons sugar
  10. 1/4 cup Aged Raspberry Balsamic Vinegar
  11. Whipped cream, if desired
  1. Preheat oven to 350 degrees. Prepare a 9-inch springform pan by greasing the bottom and sides of the pan. Wrap the outside tightly with foil. Set aside.
  2. Place chocolate chips in a large bowl and set aside. Combine water, espresso, brown sugar, and butter in a saucepan. Bring to a boil, stirring gently. Remove from heat, pour over chocolate chips, and whisk until smooth. Cool slightly and then slowly whisk in vanilla and eggs. Pour into prepared springform pan and place springform pan into a larger pan. Carefully pour hot water into the larger pan (enough for the water to come up about 2 inches on the outside of the springform pan -- this is called a "water bath"). Place in oven and bake for 40-45 minutes (or until a toothpick inserted into the center comes out with a few "crumbs"). Remove from oven and take springform pan out of the water bath. Remove foil and let cool on a cooling rack for about an hour. Gently run a knife along the side of the pan and release the bottom. Place cake in the refrigerator to cool completely.
  3. Balsamic Raspberry Sauce: Combine raspberries, sugar, and Aged Raspberry Balsamic Vinegar in a medium saucepan. Bring to a boil and simmer until thickened, stirring often (about 30 minutes). Raspberries will break down and sauce should be the consistency of a thin jam. For a seedless sauce, pour into a sieve to remove seeds.
  4. To Serve: Cut cake into desired size pieces. (An easy trick is to "dip" the knife into hot water, wipe clean, and make the cut -- repeat for each additional cut. Your pieces will cut beautifully!) Place cake wedge on a plate. Add a dollop of whipped cream and drizzle with raspberry balsamic sauce. Enjoy!!
A Twist On Olives