Liam/Nigel Slater's chocolate espresso cake
When it comes out of the oven this cake will be moist or even sticky in the center but the top will go crispy after time. I have, in the past- when feeling most chocolaty- tripled this recipe and made a chocolate fridge-cake base for it, meaning that technically it could feed an army of 50. However my family was determined to prove Slater's statistics wrong and it was all eaten within the week!
serves 8
180g dark chocolate
3 teaspoons of very strong coffee
140g butter
5 eggs separated
200g golden caster sugar
1 teaspoon of baking powder
2 tablespoons cocoa powder
90g of plain flour
- Preheat oven to 180*c or gas 4
- Line your tin/s.
- Melt chocolate.
- Then add coffee and melted butter to the chocolate.
- Stir well.
- In an other dish beat egg whites until stiff then fold the sugar into them.
- Now, in yet another dish, mix together the rest of the dry stuff.
- Mix egg yokes with chocolate.
- Fold chocolate into egg whites.
- Sift the rest of the dry stuff into what you have made.
- Stir the mixture tenderly with a large metal spoon and don't knock out the air!
- Put into your tin and bake for 35 minutes.
I like to cover the cake in fruit and other tasty things but it still tastes good on its own.
No comments:
Post a Comment