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Video: Bake a delicious holiday dessert

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    recipe. you can't have it.

    >> i don't even want it anymore. i don't even care.

    >> not one bite.

    >>> we're back with today's holiday kitchen and a simple dessert for hoda at christmastime.

    >> the best part is you can prepare it the day before. executive chef jim nutzi is sharing his recipe for a flourless chocolate expresso cake.

    >> this is the perfect recipe for a holiday party. you can make it ahead of time.

    >> can't you make any cake ahead of time?

    >> this is set to be made ahead time. you have to make it a day ahead of time.

    >> then let's say that.

    >> jim , the other thing is there's no flour in this cake. how is that possible?

    >> the gluten intolerance , this is a great chocolate dessert .

    >> here we have butter, sugar, and espresso that we melted. here we're using bittersweet chocolate we chopped up. it's already melting right in. now while that finishes up, we give a he good stir to our eggs here.

    >> can i help you?

    >> yeah. thank you.

    >> eight eggs and one pound of chocolate and one pound of brown sugar , one cup of espresso. very even and easy to remember. 1, 1, 1.

    >> even steven. we like it.

    >> once the eggs are well combined like that. i take the chocolate mixture and add it right into the eggs.

    >> you do it. it's all ready for you, baby.

    >> here we go.

    >> that's a beautiful restaurant.

    >> yeah, it is.

    >> capital grill.

    >> we really enjoy heed it. can't afford to go back. it really was delicious.

    >> this is one of our most popular desserts particularly this time of year. everybody loves chocolate, raspberries.

    >> it seems simple and basic, right?

    >> very easy to make. that's it. that's all my ingredients. now i have to cook it.

    >> i can't believe you can cook it without flour. it seems weird.

    >> it won't rise the same way, right?

    >> it's much different. it's really rich and velvety. it's not reminiscent of your traditional cake. here we take our chocolate mixture.

    >> you say for people who have a gluten problem, this is if?

    >> it's a great recipe for them.

    >> more people cannot tolerate any kind of gluten.

    >> we get those requests frequently at the restaurant.

    >> why do you put that baking dish in a pan?

    >> we bake it in a water bath . it cocks a little more gently, so we have warm water here. it's important to use warm water because it's going to begin the cooking process before it goes in the oven.

    >> right, right.

    >> do you go all the way up to the edge of pan?

    >> halfway up. halfway up. then we bake this for 45 minutes at 350 degrees. we're going to cool it overnight, and then you take --

    >> that's why you need it the day before, because you cool it?

    >> that's why. you can turn it out. this is your finished cake fully decorated.

    >> i see butter and i see --

    >> that was already in it.

    >> it was the butter, brown sugar and espresso and chocolate we melted.

    >> i can't have it. my son has a gluten thing. he doesn't like the gluten.

    >> i'm going to garnish the top. this is cocoa powder . adds a little richness to the cake, and it makes it look nice.

    >> okay.

    >> all righty.

    >> that is beautiful. you garnish it with pretty stuff.

    >> raspberries and a little bit of mint. i like how they make the plate so pretty.

    >> this is raspberry hes with sugar.

    >> presentation is the whole thing.

    >> it's everything. come on.

    >> there you go.

    >> i caught the tail end of that movie "julie and julia." it was so good. watching this makes me want to learn to bake.

    >> to finish it off, i'm going to garnish with raspberries, and you can put them on any way you like. this is unsweetened cream. i use unsweetened just because i think there's enough sweetness in the cake.

    >> i like it when you put raspberry on it. you can feel like you're having dessert.

    >> i can have a dessert.

    >> it makes me happy for you, hoda?

    >> uh-huh.

    >> i hope you liked it as much as i did. that is delicious.

    >> cody's going to love it.

    >> it's delicious, jim .

    >> say hi to everybody at capital grill. we'll be back with more of "today" on

TODAY recipes
updated 12/21/2009 11:22:28 AM ET 2009-12-21T16:22:28

Recipe: 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

Preheat oven to 350 degrees. Line bottom of a 9-inch diameter cake pan with 2-inch-high sides with parchment. Place all chocolate in large bowl.

Bring butter, espresso and sugar to boil in medium saucepan, stirring to dissolve sugar.

Add chocolate; whisk until smooth and cool slightly.

Whip eggs till blended. Stir eggs into chocolate mixture until blended. Do not whip.

Pour batter into prepared pans. Place cake pan in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cake pan.

Bake until center of cake is set and tester inserted into center comes out with a few moist crumbs attached, about 45 minutes.

Remove pans from water and chill cake overnight.

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 and dust top of each cake with cocoa powder.

Cut cake into ten slices and garnish with fresh raspberries and raspberry sauce.

Raspberry sauce:

In a medium mixing bowl, combine the raspberries, sugar and salt.

Cover and refrigerate overnight.

Combine all ingredients in a blender, puree, and pour through a strainer.


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