Chocolate Espresso Cake

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• 180 g dark chocolate, chopped
• 3 tablespoons very strong coffee
• 140 g butter, diced
• 5 eggs, separated
• 200 g golden caster sugar
• 1 teaspoon baking powder
• 2 tablespoons cocoa powder
• 90 g plain flour

Recipe

• 1 line the base of a 21-23cm shallow springform cake tin with silicone baking parchment, buttering the tin lightly to hold it in place.
• 2 melt the chopped chocolate in a heatproof bowl set over a pan of simmering water.
• 3 as soon as it starts to soften, add the coffee and leave it for two or three minutes.
• 4 stir very gently, then when the chocolate has melted add the butter.
• 5 stir until it has melted.
• 6 meanwhile, beat the egg with an electric mixer till stiff, then fold in the sugar.
• 7 mix the baking powder with the cocoa powder and flour.
• 8 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.
• 9 lastly sift in the flour and cocoa mixture.
• 10 stir the mixture with a large metal spoon, taking care not to knock out any air.
• 11 it should feel light and wobbly.
• 12 do not overmix- just enough to fold in the flour.
• 13 scoop into the lined tin and bake in an oven preheated to 180 c for 35 minutes.
• 14 leave to cool in its tin, then turn out.