If you've been reading this blog for awhile, you'll probably sense the theme that we dig the delicious combination of chocolate and coffee. So this latest recipe is another in a long line of cakes that incorporate fresh espresso into the mix. Enjoy!
Ingredients
- 6 ounces (180g) fine dark chocolate, chopped
- a small espresso (about 3 tablespoons very strong coffee)
- 10 tablespoons butter, diced
- 5 eggs, separated
- ¾ cup golden caster sugar
- 1 tbsp. cocoa powder
- ¾ cup all-purpose flour
Directions
Line the base of a 8-9 inch shallow springform cake pan with
silicone baking parchment paper, buttering the pan lightly to hold it
in place.
Melt the chopped chocolate in a heatproof bowl set over a pan of simmering water. As soon as it starts to soften, add the coffee and leave it for two or three minutes. Stir very gently, then when the chocolate has melted add the butter. Stir until it has melted.
Meanwhile, beat the egg whites with an electric mixer till stiff, then fold in the sugar. Mix the baking powder with the cocoa powder and flour. Remove the chocolate from the heat, quickly stir in the egg yolks, then slowly, firmly, and gently fold the melted chocolate into the egg whites. Lastly sift in the flour and cocoa mixture.
Stir the mixture tenderly with a large metal spoon, taking care not to knock out any air. It should feel light and wobbly. do not overmix - just enough to fold in the flour. Scoop into the lined pan and bake in an oven preheated to 350ºF for thirty-five minutes. Leave to cool in its pan, then turn out.
Recipe Source: Almerimarlife
