Mocha cake recipe
- 200 g (7.1oz) Unsalted butter, cut into cubes
- 200 g (7.1oz) Good quality dark chocolate, broken into small pieces
- 2 tbsp Strong filter coffee, or 1 tbsp instant coffee powder dissolved in 2 tbsp hot water
- 50 g (1.8oz) Plain flour
- 50 g (1.8oz) Ground almonds
- 5 Eggs
- 75 g (2.6oz) Light soft brown sugar
- 100 g (3.5oz) Caster sugar
- 1 tbsp Sifted cocoa powder, for dusting
- Preheat the oven to 180C/Gas mark 4.
- Have ready a saucepan of simmering water.
- Put the butter, chocolate and coffee into a smallish heatproof bowl and set over the pan, making sure the base is not touching the water.
- Leave until melted, but don't let the mixture get too hot.
- Remove from the heat and stir until well combined
- Meanwhile, sift the flour into a bowl and mix in the ground almonds; set aside
- Separate the eggs into two large bowls.
- Add the brown sugar to the egg yolks and beat, using a hand-held electric whisk, until thoroughly combined and creamy
- Now carefully fold in the melted chocolate mix, making sure it is evenly combined - the chocolate has a tendency to sink to the bottom of the bowl, so dig down deep
- Whisk the egg whites and caster sugar together to soft peaks.
- Carefully fold the flour and almond mix into the chocolate mixture, followed by the egg whites and sugar
- Pour into the prepared tin (20cm springform cake tin, lightly greased and lined with baking parchemnt), and bake for about 40-45 minutes or until a skewer inserted in the middle comes out a little sticky.
- The aim is to slightly undercook the cake so it will be soft and a little sunken in the middle.
- Leave to cool in the tin
- Before serving, remove from the tin and dust with the cocoa.
- The cake is lovely eaten warm with a little cream.
- It will keep for 5 days in an airtight tin in a cool place
butter, dark chocolate, filter coffee, flour, ground almonds, eggs, brown sugar, sugar, cocoa powder
Taken from www.lovefood.com/guide/recipes/11849/pam-corbins-mocha-cake (may not work)