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Chocolate Sin Cake with Espresso Cream

Yield Makes 12 servings
Chef Tim Creehan of Beach Walk Café in Destin, Florida (see page 82), created this dense chocolate cake. Don't feel guilty about eating a slice--the taste is worth every calorie.


  • 15 (1-ounce) semisweet chocolate baking squares, chopped
  • 1 1/4 cups butter
  • 12 large eggs
  • 2 cups sugar
  • Espresso Cream
  • Mixed berries
  • Fresh mint

How to Make It

  1. Melt chocolate and butter in top of a double boiler over hot, not boiling, water, stirring until smooth. Remove from heat; cool. Combine eggs and sugar in a large bowl. Beat at medium speed with an electric mixer until well blended. Gradually add cooled chocolate, beating at low speed until blended.

  2. Pour batter into a buttered, wax paper-lined, 9-inch deep round cake pan. Place cake pan in a large shallow pan. Add hot water to shallow pan to depth of 1 inch.

  3. Bake at 350° for 55 minutes. Turn oven off; let stand in oven 50 more minutes or until set. Remove cake pan from water bath, and cool cake completely in pan on a wire rack. Cover and chill 2 hours. Loosen edges of cake with a spatula, and invert cake onto a serving plate. Cut into wedges, and pipe or spoon Espresso Cream on top. Top with mixed berries and mint sprigs.

Beach Walk Café, Destin, Florida