In these darker months of the year, Chocolate Espresso Cake is exactly what I need. In the afternoon, as the sun sets, I need a little hit of something– caffeine, pleasure, comfort… Happily, my husband likes to make me chocolate cakes, and he’s not afraid to adapt a recipe to suit our family’s needs. One of my favorites is Nigel Slater’s Chocolate Almond Cake, from The Kitchen Diaries adapted by Jeff to be grain-free. We ate this last night as part of our Winter Solstice celebrations– it’s rich and comforting. While there are plenty of flourless chocolate cake recipes out there, I prefer this one because the almond flour gives it a nice crumb and it’s much more like a traditional cake– but so dark and decadent.
Chocolate Espresso Cake Recipe
What You’ll Need
- a round 9″ springform pan
- parchment paper
- an electric mixer (or a whisk operated by a sturdy arm)
- 200 g (7 oz) good quality dark chocolate
- a shot of espresso (about 3 T strong coffee)
- 200 g (or 1 cup) good butter, cut into pieces
- 5 eggs, separated
- 200g sugar (1 scant cup)– can be regular, coconut sugar, or xylitol
- 1 tsp baking powder
- 2 T good quality cocoa powder, plus extra for dusting
- 200g or a 1 and 3/4 cups almond flour
What to Do
- Preheat your oven to 350 F, or 180 C, and line your pan with buttered parchment paper.
- In a double-boiler or a metal bowl set over a pan of simmering water, melt your chocolate. As it begins to soften, add the espresso, stirring gently until completely melted. Add the butter, and stir until everything is even.
- Beat the egg whites until stiff, and then fold in the sugar.
- Combine the dry ingredients.
- Remove the chocolate mixture from the heat, and stir in the egg yolks. Fold the chocolate into the egg whites, gently.
- Sift the dry ingredients into the batter, and then stir very gently to combine– do not over-mix.
- Pour the batter into the cake pan and bake for 50 minutes, until the middle is semi-firm and an inserted knife blade comes out cleanly.
- Allow to cool, then dust with cocoa powder and serve.
I hope this cake brings you lots of comfort and happiness this winter!
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