Chocolate Espresso Cake With Caffe Latte Cream

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READY IN: 1hr
SERVES: 10-12
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Take everything you need out of the fridge to bring to room temperature. Preheat the oven to 180°C
  • Butter and line a 23cm springform tin with baking parchment.
  • Melt the dark chocolate and butter and set aside to cool slightly.
  • Beat the eggs, sugar and vanilla together until thick, pale and fluffy – about 7 minutes. They should have at least doubled in volume, even tripled.
  • Gently 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.
  • Pour 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.
  • Let the cake to cool completely on a wire rack before releasing from the tin.
  • For 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.
  • Sit 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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