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10 ounces, Good Quality Dark Chocolate, at Least 75% Cacao
180g Butter, Cubed
2 Tablespoons Strong, Hot Coffee Or Espresso
6 whole Large Eggs
50g Granulated Sugar
2 Tablespoons Icing Sugar, For Dusting
Preheat oven to 325ºF/165°C/Gas Mark 3
Coarsely chop the chocolate into small pieces that are relatively uniform in size. Add the chopped chocolate to a bain marie (a glass bowl over a saucepan with just simmering water) and melt, stirring all the time. Add the cubed butter and hot coffee to the bowl. Stir continuously as the ingredients melt together. Set aside.
Use a stand mixer fitted with the whisk attachment or a hand held mixer to whisk the eggs and sugar together until they are lighter in colour, foamy, and about doubled in size.
Fold about 1/3 of the egg mixture into the chocolate mixture until incorporated. Add the remaining egg mixture and gently fold until completely incorporated and smooth, but be careful not to over mix and deflate all of the air bubbles.
Pour the batter into a lightly greased 8″ springform pan. Bake for 25 to 30 minutes, or until the centre of the cake is very slightly jiggly. Remove from the oven and cool to room temperature on a wire rack. The cake will continue to bake slightly once removed from the oven. Once cooled to room temperature, wrap the pan in plastic wrap and refrigerate for several hours or overnight.
Bring the cake to room temperature and sprinkle with icing (powdered) sugar before serving.
You could easily use a little less of the coffee and substitute Passion Fruit puree or orange essence to spice the cake up a little.