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Categories:
chocolate butter eggs caster sugar vanilla flour Espresso powder Tia Maria white chocolate cream Espresso powder cocoa
Viewed: 34 - Published at: 8 years agoIngredients
- 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)
Method
- 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.
