Bitter chocolate and espresso cake

Bitter chocolate and espresso cake

By
From
Spring
Serves
10
Photographer
Andy Sewell

This cake is wonderfully rich and dense, so a little slice goes a long way. I like to use chocolate that is dark and smoky in flavour. The bitter smooth luxuriousness of good coffee adds another dimension that gives this dessert a very enticing grown-up taste.

Ingredients

Quantity Ingredient
130g unsalted butter, plus extra to grease
plain flour, to dust
150g blanched almonds
7 organic free-range medium eggs, separated
2 organic free-range medium egg whites
130g caster sugar
150g good quality dark chocolate, grated, (ideally 70% cocoa solids)
60ml espresso or dark full-bodied coffee
pinch salt

For the glaze

Quantity Ingredient
200ml freshly made rich, dark coffee, cooled
80g good quality dark chocolate, broken into small pieces

Method

  1. Preheat the oven to 180°C. Line a 20cm springform cake tin with heavy-duty foil (so it forms a tight seal) and line with lightly greased baking parchment. Dust the base and sides with flour.
  2. Put the almonds in a blender and pulse until finely ground (the flavour will be better than ready-ground almonds).
  3. Using an electric mixer, whisk the egg yolks and sugar together until pale and almost doubled in volume; this will take around – minutes. The mixture should be thick enough to leave a ribbon trail on the surface when the whisk is lifted. Add the grated chocolate to the mixture with the ground almonds and carefully fold in, along with the coffee.
  4. Whisk the egg whites with the salt in a separate, clean bowl to stiff peaks, then gently fold into the chocolate mixture, a third at a time.
  5. Pour the mixture into the prepared tin. Stand the cake tin in a roasting tray and pour enough hot water around the cake tin to come halfway up the sides. Bake on the middle shelf of the oven for 50 minutes or until a skewer inserted into the centre comes out clean. Leave to cool in the tin.
  6. For the topping, put the coffee and chocolate in a bowl over a pan of hot water. Once the chocolate has melted, stir until smooth. Carefully unmould the cake onto a plate and gently prick the surface all over with a skewer. Pour over the glaze and allow to seep in and set on the surface. Serve in slices, with a generous dollop of crème fraîche on the side.
Tags:
Skye Gyngell
seasonal
Spring
London
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