Flourless chocolate and espresso cakes

Flourless chocolate and espresso cakes

Indulgent enough for a special occasion yet simple enough to make on a weeknight. Share the love with these heart-shaped cakes from renowned food writer Skye McAlpine.

Flourless chocolate and espresso cakes

Recipe taken from A Table Full of Love by Skye McAlpine (Bloomsbury £26) and tested by delicious.

  • Serves icon Serves 2
  • Time icon Hands-on time 15 min. Oven time 20-25 min

Indulgent enough for a special occasion yet simple enough to make on a weeknight. Share the love with these heart-shaped cakes from renowned food writer Skye McAlpine.

Recipe taken from A Table Full of Love by Skye McAlpine (Bloomsbury £26) and tested by delicious.

Nutrition: per serving

Calories
619kcals
Fat
44.2g (19.1g saturated)
Protein
12.6g
Carbohydrates
42.1g (41g sugars)
Fibre
0.8g
Salt
0.2g

Ingredients

  • 50g salted butter, diced, plus extra to grease
  • 50g dark chocolate, finely chopped
  • 1 heaped tbsp espresso powder
  • 50g ground almonds
  • 1 medium free-range egg
  • 50g caster sugar
  • Icing sugar to dust (optional)
  • Crème fraîche to serve (optional)
  • Raspberries to serve (optional)

Specialist kit

  • 10cm heart-shaped or round springform tins
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Method

  1. Grease the springform tins and line with baking paper. In a small saucepan, melt the butter and chocolate together over a very low heat. Once completelymelted, stir in the espresso powder. Take off the heat and add the ground almonds.
  2. Separate the egg. In a spotlessly clean bowl, whisk the white and, as it begins to froth, add half the caster sugar a spoonful at a time, whisking all the while, until you have a glossy and stiff white mass, like meringue. In a second bowl, whisk the yolk together with the remaining sugar until it has doubled in volume and turned a pale, creamy shade of yellow. Gently fold the white into the yolk, then fold in the melted chocolate mixture.
  3. Heat the oven to 140°C fan/gas 3. Divide the cake batter equally between the prepared tins and bake for 20-25 minutes. The cakes should be dry on top and feel firm to the touch. To test if they’re done, insert a toothpick or knife to the= middle; it won’t come out completely clean, but the cake should be crumby rather than liquid.
  4. Leave to cool for at least 10 minutes in the tin and serve either warm or at room temperature, dusted with icing sugar and/or with crème fraîche or raspberries, as you like.

Nutrition

Nutrition: per serving
Calories
619kcals
Fat
44.2g (19.1g saturated)
Protein
12.6g
Carbohydrates
42.1g (41g sugars)
Fibre
0.8g
Salt
0.2g

delicious. tips

  1. Skye’s tip “I like to bake these as individual cakes, but you could double the quantities and bake a large cake in a standard 23cm tin, then serve a generous slice dusted lightly in icing sugar and with a dollop of crème fraîche on theside.”

  2. These cakes will keep for up to 4 days in an airtight container

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Recipe By:

Skye McAlpine

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