Chocolate Espresso Cake
From kitchenwitchcooks 15 years agoIngredients
- chocolate espresso cake shopping list
- When it comes out of the oven the cake should still be moist - sticky even - in the middle. As it cools the cake will sink slightly and the crust will crisp. shopping list
- On cooling, the outside of the cake becomes sponge-like, whilst the center remains dense and fudgy. shopping list
- Serves 8 shopping list
- 6 ounces (180g) fine dark chocolate, chopped shopping list
- a small espresso (about 3 tablespoons very strong coffee) shopping list
- 10 tablespoons butter, diced shopping list
- 5 eggs, separated shopping list
- ¾ cup golden caster sugar shopping list
- 1 tbsp. cocoa powder shopping list
- ¾ cup all-purpose flour shopping list
- 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. shopping list
- 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. shopping list
- 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. shopping list
- 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. shopping list
How to make it
- check out my cake and baking recipes at www.foodpals.,com in my group Made With Love
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