Flourless chocolate and espresso cakes
- February 2023
- Serves 2
- 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.
- 44.2g (19.1g saturated)
- 42.1g (41g sugars)
- 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)
- 10cm heart-shaped or round springform tins
- 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.
- 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.
- 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.
- 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.
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.”
These cakes will keep for up to 4 days in an airtight container
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