Do you like restaurant recipes? I am on.
Some of my best homemade dishes come from recipes shared with me by Rhode Island chefs for Journal stories or videos.
This week I found another source for these recipes, my email.
I joined the Capital Grid insider program a few months ago when I was making a lunch reservation. Now I get emails, and the best came earlier this week.
It said “Favorite Recipes” and featured photos of four desserts and a side dish of soy-glazed Brussels sprouts.
“The chefs at Capital Grille are delighted to share some of our favorite recipes for our customers to prepare at home,” he said.
The latest addition to the list is one of my favorite desserts out there: The Flourless Chocolate Espresso Cake. It’s dense and delicious.
Capital Grille’s other shared dessert recipes are Coconut Cream Pie, Crème Brûlée, and Pumpkin Cheesecake. Visit thecapitalgrille.com/favorite-recipes to find them. Find them all here.
Flourless Chocolate Espresso Cake
16 ounces semi-sweet chocolate chips
1 pound unsalted butter, diced
1 cup freshly brewed decaffeinated espresso
1 cup brown sugar
Pint of raspberries
1/2 cup whipped cream
Preheat the oven to 350 degrees.
Butter a 9-inch cake pan, then line the bottom of the cake pan with parchment paper.
Place chocolate chips and butter in a stainless steel mixing bowl. Gently melt in a bain-marie. Mix well.
Put the espresso and the brown sugar in a saucepan. Bring to a boil, stir to dissolve the sugar.
Pour hot sugar mixture over chocolate; whisk until smooth and slightly cool.
Stir beaten eggs into chocolate mixture until blended. Do not whip.
Pour the batter into the prepared cake pan. Place the cake pan in the roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the cake pan.
Bake for about 45 minutes. The center of the cake should be taken.
Remove the cake pan from the water and refrigerate the cake overnight.
Cut around sides of pan to loosen cake. Using oven mitts to hold the pan over a stovetop burner, begin heating the bottom of the cake pan over low heat for 10 seconds to help release the cake.
Place the serving platter on top of the pan. Hold the pan and dish firmly together and invert.
Tap the pan to help release the cake. Lift the cake pan. The cake should come out of the pan and onto the tray. Peel off the parchment.
Cut the cake into ten slices and garnish with fresh raspberries and whipped cream.
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