Flourless chocolate espresso cake
A very low effort, high reward kind of cake. The perfect after-dinner treat - a shot of espresso and a square of dark chocolate in cake-form. Best straight from the fridge the next day, with something slightly tangy on the side.
Ingredients
- 200gdark chocolategood quality
- 150gunsalted butter
- 3large eggs
- 200gcaster sugar
- 3tbspcoffee powderor a shot of espresso
- 1pinchsalt
- crème fraicheto serve
Method
- 1Heat the oven to 180°C (350°F).
- 2Melt the and butter together in a bain-marie. Leave to cool.
- 3Combine the with 2 tablespoons of hot water. Leave to cool.
- 4Whisk the eggs and on high speed for 3 minutes until doubled in size.
- 5Fold the cooled chocolate-butter mixture, coffee, and into the whipped eggs.
- 6Transfer the batter to a greased 9-inch cake tin lined with parchment paper.
- 7Bake for 30 minutes. Serve warm and gooey, or leave to set in the fridge for a few hours (ideally overnight) for a dense, fudgy texture. Serve with .
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