Prep 20 mins
Cook 55 mins
This cake is a classic - definitely my favourite chocolate cake recipe ever. It's beautifully rich thanks to the espresso coffee and shot of brandy, but light and fluffy by virtue of the egg whites. A perfect balance!
- 220 g dark chocolate
- 150 g caster sugar
- 150 g unsalted butter
- 100 g almond meal
- 5 large free-range eggs, separated
- 1 tablespoon brandy or 1 tablespoon rum
- 1 1⁄2 tablespoons espresso coffee
- Preheat oven to 180C, and grease and line a <24cm cake tin.
- Separate the eggs. Beat the whites until stiff peaks form. In another bowl, lightly beat the yolks.
- Gently melt butter and chocolate in a double boiler.
- Combine melted chocolate mix in a bowl with sugar, coffee, and brandy or rum.
- Add almond meal and mix well.
- Add egg yolks a little at a time.
- Gently fold in egg whites (you might have to beat them a bit first to restore the stiff peaks).
- Pour mixture into cake tin and bake for 45 minutes. The cake will puff up while it's in the oven and settle while it cools. After 10 minutes of cooling, dust the top with cocoa or icing sugar.
A very nice chocolate cake. The rum and coffee are a nice addition, will definitely make again. Thank you for sharing.
This was simply DELICIOUS !!! Everyone raved about how moist it was & lovely it tasted. I used a Chocolate Rum Liquier I had on hand and finely ground coffee beans - it just gave this cake a great flavour. DH (whose is gluten intolerance) and other family & friends loved it and couldn't believe there was no flour. It was easy to make and great instructions. Thanks Miss Olivia for a new family favourite !!
Excellent cake--very rich, with wonderful chocolate flavor. I loved the hint of brandy and, of course, the espresso. I melted the butter and chocolate in the microwave and waited to beat the egg whites until I was ready to add them. I lined the bottom of a springform pan with parchment paper, which made serving an easier task. The top of the cake did crack while cooling, though, and cracked even more while being cut, with large parts separating from the rest of the cake and falling off. This made for a less attractive presentation, but I just replaced the parts as best I could, covered the top with powdered sugar and tossed on a sprig of chocolate mint. :) With flavor like this, I don't think you'll hear anyone complaining about a few cracks. :) Thanks for sharing the recipe!