Flourless Chocolate Walnut and Coffee Cake

Chocolate, Coffee and Walnut Cake from Please Pass the Recipe
60mls strong espresso coffee
180g butter
180g dark chocolate, 70% cacao
2 tablespoons Dutch process cocoa powder
4 eggs separated
1 scant cup castor sugar
2 cups walnut meal

Pre heat the oven to 170C. Butter a 20cm round cake tin and line with baking paper.
Put the coffee, chocolate, butter and cocoa into a bowl over a saucepan of hot water and place over a low heat. Warm until the butter and chocolate are melted, stirring frequently and taking care not to over heat the mixture. Set aside to cool.
Beat the egg yolks and sugar until thick and pale, about 5 minutes. Stir in the chocolate mixture, then the walnut meal.
Whisk the egg whites into soft peaks, then fold half into the chocolate mixture. Fold in the remaining egg whites.
Pour into the cake tin, smooth the top then bake for 50 minutes or cooked when tested with a skewer.

Cool in the tin for 30 minutes before releasing the spring. Dredge with Dutch process

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