Flourless chocolate espresso cake with berries

This holiday season, skip the fruitcake and opt for something a bit more unexpected. Jim Nuetzi, executive chef of the Capital Grille, shares an easy recipe for a satisfying and decadent holiday dessert.

Flourless chocolate espresso cake


    • 1 lb. Guittard semisweet chocolate, coarsely chopped
    • 1 lb. unsalted butter, diced
    • 1 cup freshly brewed espresso
    • 1 cup golden brown sugar
    • 8 eggs, beaten to blend
    • Bath of hot water
    • Fresh raspberries for garnish
  • Raspberry sauce

    • 1 1/2 lbs. raspberries
    • 1/4 lb. sugar
    • 1/2 tsp. salt


Baking Directions:


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