Make our The Capital Grille Chocolate Espresso Cake Recipe at home. With our Secret Restaurant Recipe this decadent dessert will wow all of your friends.
Photo by Jack Kennard
The Capital Grille Chocolate Espresso Cake
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The Capital Grille Chocolate Espresso Cake Recipe
Make our The Capital Grille Chocolate Espresso Cake Recipe at home. With our Secret Restaurant Recipe this decadent dessert will wow all of your friends.
Yield: 10 Slices
Ingredients
- 1 pound 4 sticks Unsalted Butter, diced
- 1 cup freshly brewed Espresso
- 1 cup Light Brown Sugar
- 1 pound Guittard Semisweet Chocolate or other Semisweet Chocolate of choice, coarsely chopped
- 8 Eggs beaten
- Hot Water
- Cocoa Powder to dust
- The Capital Grille Raspberry Sauce See Recipe Below, to garnish
- Fresh Raspberries to garnish
- Caramel Ice Cream to serve
Instructions
- Preheat oven to 350°F.
- Line bottom of a 9-inch diameter cake pan with 2-inch high sides with parchment.
- Place butter, espresso and brown sugar into a medium saucepan. Place over medium heat. Stir and dissolve sugar.
- Add chocolate. Whisk until melted and smooth.
- Remove from heat and cool slightly.
- In a separate bowl, whip eggs until blended. Stir eggs into chocolate mixture until blended. (Do not whip).
- Pour chocolate batter into prepared cake pan. Place the cake pan in a roasting pan. Pour enough hot water into roasting pan to come halfway up sides of the cake pan.
- Carefully place roasting pan with cake pan inside into preheated oven. Bake until center of cake is set and tester inserted into center comes out with a few moist crumbs attached, about 45 minutes. Remove from oven. Remove cake pan from water. Place in refrigerator to chill cake overnight.
- Remove cake from refrigerator to a work surface.
- 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.
- Dust top of cake with cocoa powder.
- Cut cake into 10 slices.
- Place 1 slice on a serving plate. Garnish with fresh raspberries, raspberry sauce and a scoop of caramel ice cream. Serve.
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The Capital Grille Raspberry Sauce Recipe
Ingredients
- 1 1/2 pounds fresh Raspberries
- 1/2 cup Sugar
- 1/2 teaspoon Salt
Instructions
- In a medium mixing bowl, combine raspberries, sugar and salt.
- Cover and refrigerate overnight.
- Place all ingredients in a blender. Puree. Pour through a strainer to remove seeds and such.
- Store in a tightly sealed container in the refrigerator, up to a week.
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Photo of “Flourless Chocolate Espresso Cake – At the Capital Grille” is by Jack Kennard and is used by permission under the https://creativecommons.org/licenses/by-nc-nd/2.0/ Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by-nc-nd/2.0/legalcode. Thank you, Jack Kennard. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe is our adaption of several recipes formally widely-circulated on the internet – courtesy of the Wayback Machine. Additional Information Courtesy of Wikipedia and is used by permission.
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