This is the perfect after-dinner cake. The recipe is from Nigella Lawson's 'Feast'.
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Units: US | Metric
- 150 g dark chocolate
- 150 g butter
- 6 eggs
- 250 g caster sugar
- 1 teaspoon vanilla extract
- 75 g plain flour
- 5 teaspoons instant espresso powder
- 4 tablespoons Tia Maria or 4 tablespoons other coffee liqueur
- 75 g white chocolate
- 375 ml double cream
- 2 teaspoons instant espresso powder
- cocoa powder (for decoration)
- 1Take everything you need out of the fridge to bring to room temperature. Preheat the oven to 180°C
- 2Butter and line a 23cm springform tin with baking parchment.
- 3Melt the dark chocolate and butter and set aside to cool slightly.
- 4Beat the eggs, sugar and vanilla together until thick, pale and fluffy – about 7 minutes. They should have at least doubled in volume, even tripled.
- 5Gently fold the flour and espresso powder, taking care not to lose the air you have created, and finally add the melted chocolate and butter, folding gently again.
- 6Pour into the prepared tin and cook for 35-40 minutes, by which time the top of the cake should be firm, and the underneath a bit gooey.
- 7Let the cake to cool completely on a wire rack before releasing from the tin.
- 8For the cream, melt the white chocolate, and let it cool. Fold in the cream and espresso powder, whipping the latte cream together to thicken it a little.
- 9Sit the sprung cake on a plate, fill the middle sunken crater with the latte cream and dust with a little cocoa powder.
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Nutritional Facts for Chocolate Espresso Cake With Caffe Latte Cream
Serving Size: 1 (118 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 545.6
- Calories from Fat 367
- Total Fat 40.8 g
- Saturated Fat 24.5 g
- Cholesterol 212.4 mg
- Sodium 154.0 mg
- Total Carbohydrate 43.6 g
- Dietary Fiber 3.1 g
- Sugars 29.9 g
- Protein 8.4 g
The following items or measurements are not included: