Free delivery on all orders over £50
This cake is for proper coffee lovers – the bitter espresso teams up with the sweet sharpness of the dark chocolate to create a really robust flavour. Should you find yourself without the means to add real espresso to your cake, brew a small filter in a cafetière that’s 3-4 times stronger than usual. This cake happens to be gluten free – but you wouldn’t know!
200g dark chocolate
175g unsalted butter
70g caster sugar
4 eggs (separated)
20ml of your favourite Stokes coffee made as a strong espresso
- Pre-heat the oven to 170 degrees and grease and line a 20cm loose-bottomed cake tin.
- Blitz the almonds in a food processor until just finely ground – don’t over-pulse as they will start to become sticky.
- Melt the dark chocolate and butter together with your Stokes espresso in a bowl over a pan of simmering water, making sure the bottom of the bowl doesn’t touch the water and stirring occasionally.
- Meanwhile, whisk together the egg yolks and the sugar until thick and pale – about 5 minutes with a handheld electric whisk.
- Fold the chocolate mixture in to the egg and sugar mixture and then fold in the ground nuts.
- In a separate clean bowl, whisk the egg whites in to stiff peaks and then fold this in to the cake mixture.
- Bake in the oven for 25-30 minutes. If you prefer a gooey chocolate pudding then feel free to slightly undercook it.