The Capital Grille's Chocolate Espresso Cake is a flourless, decadently rich, chocolatey dessert made with semi sweet chocolate and espresso served with raspberry sauce.

A few months ago, my family celebrated my husband and father in-laws birthday at The Capital Grille. That night was the first time I had ordered their creamed spinach along with my other favorite, au gratin potatoes. And for dessert, my husband and I split their Chocolate Espresso Cake.

OH. MY. GOODNESS. If you love chocolate desserts, you're going to LOVE this cake! I've mentioned several times that I'm not a big dessert eater, but who doesn't love chocolate every now and then?

And this cake will definitely be a new favorite. Before I tell you what's in this cake, I'm going to preface that it's not healthy at all. BUT, it doesn't contain flour so it's good for all of you following a gluten free diet...BONUS!!

How do you make Chocolate Espresso Cake?

For this recipe you'll need chopped semi sweet chocolate, butter, brewed espresso (or strong coffee), light brown sugar and eggs. For the garnish, you'll need either cocoa powder or confectioners sugar and raspberry sauce (made with raspberries, sugar and salt).

I will say that this recipe takes two days to make, but you can do it in steps.

Step 1. Make the Raspberry Sauce

To make the raspberry sauce, you'll need either fresh or frozen raspberries (I used frozen because they were less expensive). Combine the raspberries with sugar and salt; then place in a sealed container in the refrigerator overnight.

The next day, puree the mixture in a mini food processor; then pour through a strainer. You can make this sauce up to 2 days ahead of time and keep refrigerated.

Step 2. Make the Chocolate Espresso Cake

First, preheat your oven to 350 degrees F and line the bottom of a 9-inch cake pan with 2-inch high sides with parchment paper. (Note: most home cake pans have 1 ½-inch sides so if you use this pan, you'll have extra batter.)

In a medium saucepan, bring the butter, espresso and sugar to a boil, stirring until the sugar dissolves. Next add the chocolate and whisk until the mixture is smooth; then remove from the heat and cool slightly (about 5 minutes).

In a separate small bowl, whisk the eggs; then slowly add the eggs into the chocolate mixture until blended. Pour the batter into your prepared pan; then place the pan in a roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the cake pan.

Bake until the center of the cake is set and tester inserted into the center comes out with a few moist crumbs; approximately 45-55 minutes. Remove the cake pan from the water and chill cake overnight.

Step 3. Serving the Chocolate Espresso Cake

When you're ready to serve the cake, first take a knife and cut around the pan to loosen it. Put hot water back in the roasting pan and dip the cake pan in the hot water for about 15 seconds. This will help loosen the cake to help release it from the pan.

Lift the cake out of the pan, peel off the parchment paper and dust with your cocoa powder or confectioners sugar. Cut the cake into 12 slices and garnish each serving with the fresh raspberry sauce.

This Chocolate Espresso Cake was well worth the extra effort....AH-MAZING!!! And taste just like the one we had at The Capital Grille. The cake is definitely rich so we only ate a portion; then froze some and gave the rest to my in-laws to enjoy agin as well. ~Enjoy!

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