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Chocolate Espresso Cake Recipe

Chocolate Espresso Cake Recipe

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Ingredients:

Serving

Directions:

Line the base of a 21-23cm shallow springform cake tin with silicone baking parchment, buttering the tin lightly to hold it in place.
Melt the chopped chocolate in a heatproof bowl set over a pan of simmering water.
As soon as it starts to soften, add the coffee and leave it for two or three minutes.
Stir very gently, then when the chocolate has melted add the butter.
Stir until it has melted.
Meanwhile, beat the egg with an electric mixer till stiff, then fold in the sugar.
Mix the baking powder with the cocoa powder and flour.
Remove the chocolate from the heat, quickly stir in the egg yolks, then slowly, firmly and gently fold the melted chocolate into the egg whites.
Lastly sift in the flour and cocoa mixture.
Stir the mixture with a large metal spoon, taking care not to knock out any air.
It should feel light and wobbly.
Do not overmix- just enough to fold in the flour.
Scoop into the lined tin and bake in an oven preheated to 180 C for 35 minutes.
Leave to cool in its tin, then turn out.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1790.93 Kcal (7498 kJ)
Calories from fat	918.38 Kcal
		% Daily Value*
Total Fat	102.04g	157%
Cholesterol	566.9mg	189%
Sodium	897.29mg	37%
Potassium	1097.36mg	23%
Total Carbs	197.96g	66%
Sugars	151.97g	608%
Dietary Fiber	10.09g	40%
Protein	24.14g	48%
Vitamin A	0.7mg	23%
Iron	11.5mg	64%
Calcium	341.4mg	34%

Amount Per 100 g
Calories	394.04 Kcal (1650 kJ)
Calories from fat	202.06 Kcal
		% Daily Value*
Total Fat	22.45g	157%
Cholesterol	124.73mg	189%
Sodium	197.42mg	37%
Potassium	241.44mg	23%
Total Carbs	43.55g	66%
Sugars	33.44g	608%
Dietary Fiber	2.22g	40%
Protein	5.31g	48%
Vitamin A	0.2mg	23%
Iron	2.5mg	64%
Calcium	75.1mg	34%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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