Chocolate coffee and almond Cake
RECIPE
Chocolate coffee and almond Cake
Serves 12 portions
150g chopped dark or white chocolate
80g unsalted butter
4 large eggs, separated
140g caster sugar
100g ground almonds
60g self raising flour
4 tablespoons of Owens Coffee
Method
Pre heat the oven to 180c. Cook for 20 minutes, reduce oven to 160c for 10 minutes.
Butter a 20x30 cm cake tin and line with baking paper.
Melt the chocolate and butter in a heat proof bowl over a saucepan, beat the egg yolks with 115g sugar until thick and pale.
Stir in the melted chocolate mixture with the nuts and the sifted flour, beat the egg whites with the left over sugar until stiff meringue peaks form.
Using a rubber spatular fold the meringue gently into the chocolate mixture in two batches.
Pour the mixture into the prepared tin, bake for 20 minutes at 180c.
Reduce oven to 160c and cook for a further 10 minutes.
Allow to cool completely in the tin on a wire rack, remove from the tin and then glaze with dark or white chocolate glaze.
Chocolate Glaze
120g dark chocolate
80g butter unsalted
1 tablespoon maple syrup, optional
60ml double cream
4 tablespoons Owens Coffee
Method
Melt the chocolate over a Bain Marie, gently heat the double cream and coffee together, whisk maple syrup into the melted chocolate, gradually adding the cream and coffee mix, whisk the soften butter into the mixture until smooth.
Allow to cool for a few minutes, then pour over your cake once set cut into portions.