This cake is a chocolate lovers dream! The beautiful hit of dark chocolate and just the smallest hint of coffee to balance out the bitterness. What more could want? I’ve used salted butter here to further enhance the flavour but you can use unsalted if you prefer.
Ingredients
180g fine dark chocolate (no more than 70% cocoa solids)
1 small espresso shot
140g salted butter
5 free range egg yolks
200g caster sugar
1 tsp baking powder
2 tbsp cocoa powder
90g plain flour
Directions
- Preheat your oven to 180oC
- Grease and line a 23cm diameter spring form cake tin
- Melt the chocolate gently over a low heat in a heatproof bowl set over a pan of simmering water.
- Add the coffee and stir very gently to combine. When the chocolate has melted add the butter and keep stirring until it has melted.
- Meanwhile beat the egg whites till stiff, then gently fold in the sugar. Mix the baking powder with the cocoa powder and flour. Remove the chocolate from the heat, stir in the egg yolks, then slowly, firmly and gently fold the melted chocolate into the egg whites. Lastly add the flour and cocoa mixture.
- Fold the mixture with a large metal spoon, taking care not to knock out any air. Be careful not to overmix.
- Pour the mixture into the lined cake tin and bake for 30 – 35 mins
- Leave to cool in its tin then turn out.