Cookit! Chocolate espresso cake
The Capital Grille's chef shows how to ...
Photo by CARRIE WISE // Buy this photo
9005 Mercato Drive, Naples, FL
NAPLES — Executive chef Jeremy Houston of the Capital Grille, 9005 Mercato Drive, describes the restaurant’s popular dessert flourless chocolate espresso cake's very dense, rich chocolate flavor as being similar to a truffle. If you make it savor each bite as you would a rich, chocolate confection.
Houston has worked for Capital Grille for seven years in restaurant kitchens in Providence, Boston and Boca Raton before coming to Naples.
He is from Michigan and was inspired to follow a career in the culinary arts by his grandmother.
“She loved to cook and to take care of people, and it was just contagious,” Houston said.
Following his dream he received his culinary education at Johnston & Wales University, Providence.
Chocolate espresso flourless cake
1 pound Guittard semisweet chocolate, coarsely chopped
1 pound unsalted butter, diced
1 cup freshly brewed espresso
1 cup golden brown sugar
8 eggs, beaten to blend
Hot water for pan
-- 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 and whisk until smooth and cool slightly.
-- Whip eggs till blended, and stir eggs into chocolate mixture until blended. (Do not whip).
-- Pour batter into prepared pans and 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, approximate 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 10 slices and garnish with fresh raspberries and raspberry sauce.
1½ pounds fresh raspberries
¼ pounds sugar
½ teaspoon salt
-- 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.
Sheila Mesulam, email@example.com Connect with Sheila Mesulam at www.naplesnews.com/staff/sheila_mesulam