It’s been nearly 6 weeks since I made this flourless chocolate espresso cake, the recipe thanks to the marvellous Martha Stewart. I had a friend’s birthday around Easter and I thought it would be the perfect time to try this recipe and throw on some chocolate speckled eggs whilst I was at it. Which I did. And then the world, fatigue and the general thrills of the auto-immune life got in the way, and now I find myself at the end of May… so before the month completely comes to an end let us discuss this cake and the chocolate glaze that comes with it!
3 tablespoons unsalted butter
6 ounces/170 grams bittersweet chocolate, chopped (ideally 70%)
6 large eggs, separated, room temperature
1 cup sugar
3 tablespoons instant espresso powder
1/4 teaspoon salt
1 tablespoon pure vanilla extra
For the glaze
3 ounces bittersweet chocolate
1 1/2 tablespoon unsalted butter
2 teaspoons pure vanilla extract
1/3 cup heavy cream
1/3 cup sugar
1 tablespoon instant espresso powder
1/4 teaspoon salt
Preheat your oven to 180 degrees.
Invert the bottom of a 9-inch springform pan (so the cake will slide easily onto the serving plate) and line with a parchment round and butter the parchment.
Melt butter and chocolate, stirring until smooth, in a bowl set over a saucepan of simmering water.
Beat together the egg yolks and 1/2 cup of the sugar with a mixer on medium-high speed until thick and pale, about 3 minutes. Add espresso powder and salt; beat until combined, about 1 minute. Add vanilla and melted chocolate mixture; beat about 1 minute more.
In another bowl, beat the egg whites on medium-high speed until foamy. Increase speed to high; gradually add remaining 1/2 cup sugar, beating until stiff peaks form, about 5 minutes. Fold into chocolate mixture in 3 batches. Transfer batter to pan and bake until set, 40 to 45 minutes.
Let cake cool completely in the pan on a wire rack.
For the glaze, combine the chocolate, butter, and vanilla in a bowl. Bring cream, sugar, espresso powder, and salt to a boil in a small saucepan, stirring until sugar and espresso powder are dissolved. Pour over chocolate mixture and whisk until smooth. Serve alongside the cake.
In the spirit of the holidays, I may have gotten a little carried away and flung not just the eggs but everything chocolate related at the cake. So I decorated it with chocolate eggs, flake, chocolate buttons and even some honeycomb (all gluten-free of course). And then we had the chocolate glaze on the side. But guess what? There was none left, so thanks to Martha! This takes a bit of effort with the additional step of the glaze, but it is worth it.
P.S Did I ever mention that I like chocolate! 🙂