This cake was adapted from a Jamie Oliver recipe. I like a really strong coffee cake so I concentrate the Espresso before putting it in the cake. You could add sugar free chocolate chips in it as well but I don’t see the need. I am going to try and make a coffee and Walnut cake soon as none of those I’ve tried so far have not quite made the grade.
The sifted cocoa in the photo was purely cosmetic and I would not usually do it but my partner said it would look better.
CHOCOLATE ESPRESSO CAKE
• 200g ground almonds
• 200g dark sugar free chocolate
• 175g unsalted butter
• 50-70g Erythritol, use less if you prefer. If you don’t like erythritol use sweetener of choice
• 4 eggs (separated)
• 20ml strong espresso, for a stronger coffee taste put 40ml coffee in a pan bring to the boil and reduce by half.
1. Pre-heat the oven to 170 degrees and grease and line a 20cm loose-bottomed cake tin.
2. Melt the dark chocolate and butter together with the espresso in a bowl over a pan of simmering water, making sure the bottom of the bowl doesn’t touch the water, stir occasionally.
3. Meanwhile, whisk together the egg yolks and the sugar until thick and pale.
4. Fold the chocolate mixture in to the egg and sugar mixture and then fold in the ground nuts.
5. In a separate clean bowl, whisk the egg whites in to stiff peaks and then fold this in to the cake mixture.
6. Bake in the oven for 25-30 minutes. If you prefer a gooey chocolate pudding then 25 mins or under will produce that.