Chocolate Expresso Cake (6)

A rich flourless chocolate cake from ” Old Food” by Jill Dupleix. She adapted it from a recipe by Elizabeth David in ” French Provincial Cooking”. It makes a great pudding for a spacial occasion served with creme fraiche or custard, but can also be sprinkled with icing sugar or cocoa powder and served as a cake.

Chocolate Expresso Cake (6)
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Chocolate Expresso Cake (6)
Print Recipe
  1. Heat oven to 180°C (350°F). Melt the chocolate, coffee, rum or brandy, sugar and butter in a bowl sitting in a pot of simmering water. Remove from heat and stir until well mixed.
  2. Add ground almonds and mix well. Beat in the egg yolks, one by one. Beat egg whites until stiff and peaky, and stir a couple of spoonfuls into the chocolate mixture to lighten it, before gently folding in the rest.
  3. Turn into a buttered and floured 20 cm (8 in) round or square cake tin, and bake for 40 to 50 minutes.
  4. Leave to cool before removing from tin and don’t worry if the crust falls and collapses. That’s perfectly normal, if not desirable. Dust with icing sugar to serve.
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