Dhanson: Created page with "{{RecipeSummary |PrepTime=45 min |CookTime=35-40 min @ 350° |Source=''Feast'' by Nigella Lawson |Yield=10-12 slices |Rating={{unrated}} }} === Ingredients === * 5 oz bittersw..."

2013-03-30T17:59:47Z

Created page with "{{RecipeSummary |PrepTime=45 min |CookTime=35-40 min @ 350° |Source=''Feast'' by Nigella Lawson |Yield=10-12 slices |Rating={{unrated}} }} === Ingredients === * 5 oz bittersw..."

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{{RecipeSummary
|PrepTime=45 min
|CookTime=35-40 min @ 350°
|Source=''Feast'' by Nigella Lawson
|Yield=10-12 slices
|Rating={{unrated}}
}}
=== Ingredients ===
* 5 oz bittersweet or semisweet chocolate, chopped
* 1 stick plus 3 tablespoons butter
* 6 eggs
* 1 1/4 c superfine sugar
* 1 t pure vanilla extract
* 1/2 c all-purpose flour
* 5 t instant espresso powder
* 1/4 c Tia Maria, Kahlua or other coffee liqueur

==== Caffe Latte Cream ====
* 3 oz white chocolate, broken into small pieces
* 1 1/2 c heavy cream
* scant 2 teaspoons instant espresso powder

=== Preparation ===
Take anything you need out of the fridge to bring to room temperature. The only truly important thing, however, is that the eggs aren't cold, so if they are, just put them into a bowl and cover with warm water for 10 minutes.

Preheat the oven to 350. Butter and line a 9-inch springform pan.

Melt the chocolate and butter in a microwave (50% power) or double boiler and set aside to cool slightly. Beat the eggs, sugar and vanilla together until thick, pale and moussey. They should have at least doubled in volume, even tripled. If you're using a standing mixer, this is effortless.

Gently fold in 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 pan and cook for 35-40 minutes, by which time the top of the cake should be firm, and the underneath still a bit gooey. Immediately pour over the coffee liqueur and then let the cake cool completely on a rack before releasing it from the pan.

For the cream, melt the while chocolate either in a microwave or double boiler, and let it cool. Fold in the cream and espresso powder, whipping the latte cream together to thicken it a little. For some reason the white chocolate seems to make the cream instantly thicker; if you whisk the cream first it can size a little when it's stirred into the chocolate.

[[Category:Desserts]]
[[Category:Cake]]
[[Category:Chocolate]]

Chocolate Espresso Cake with Caffe Latte Cream - Revision history

Dhanson: Created page with "{{RecipeSummary |PrepTime=45 min |CookTime=35-40 min @ 350° |Source=''Feast'' by Nigella Lawson |Yield=10-12 slices |Rating={{unrated}} }} === Ingredients === * 5 oz bittersw..."