Chocolate Espresso Cake With Caffe Latte Cream

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• 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 chocolate
• 375 ml double cream
• 2 teaspoons instant espresso powder
• cocoa powder (for decoration)

Recipe

• 1 take everything you need out of the fridge to bring to room temperature. preheat the oven to 180°c
• 2 butter and line a 23cm springform tin with baking parchment.
• 3 melt the dark chocolate and butter and set aside to cool slightly.
• 4 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.
• 5 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.
• 6 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.
• 7 let the cake to cool completely on a wire rack before releasing from the tin.
• 8 for the cream, melt the chocolate, and let it cool. fold in the cream and espresso powder, whipping the latte cream together to thicken it a little.
• 9 sit the sprung cake on a plate, fill the middle sunken crater with the latte cream and dust with a little cocoa powder.