Coffee and chocolate – two of my favourite things!! Today those two delicious delights combined, to make the most indulgent chocolate espresso cake in all of history!! Now I just need an espresso martini to top it off, and my Sunday afternoon would truly be complete!!
This cake is flourless and gluten free, and uses almond meal instead of flour. The almond flavour compliments the coffee, making it even more delicious!!
I used this recipe from Jamie Oliver, but made a few small changes, including tripling the amount of espresso in the recipe to make a really strong coffee flavour, and baking it for 40 mins instead of 30 as suggested – you can bake it for less if you want it to be more gooey and pudding like in consistency. I also added flaked almonds, for an extra almondy hit!!
Ingredients
- 200 grams almond meal
- 200 grams dark chocolate
- 175 grams butter
- 4 eggs (separated)
- 70 grams caster sugar
- 60mls strong espresso coffee
- Flaked almonds
Method
- Melt butter, chocolate and espresso coffee in a bowl over a pot of simmering hot water (make sure the bowl goes not touch the water)
- Whisk egg yolks and sugar with an electric mixer for approximately five minutes until stiff and creamy
- Fold chocolate mixture into egg and sugar mixture. Fold in almond meal.
- In a separate clean bowl, whisk egg whites until stiff peaks form
- Fold egg whites into other ingredients
- Coat with flaked almonds
- Bake for 40 minutes (or less, for a gooier texture)
- Grate chocolate over the top for serving
Go forth and caffeinate, my friends!!
