Sunday, 13 November 2011

Nigella's Chocolate and Espresso Cake

OK, OK... I was supposed to be giving up coffee. That is, until I saw this recipe in Nigella Lawson's book Feast. It's a chocolate and espresso rococoa cake that's drizzled while hot with Tia Maria. I had to make it. It's easy to put together - you just whizz all the ingredients in a processor until 'moussey', bake and then dribble with Tia Maria.



The cake contains a very tiny amount of flour, giving it the texture almost of a flourless cake. It's rich, velvety and fudgy in the middle, crisp and meringue-like on the outside and because of this, it is really easy to eat. Each bite seems to dissolve in the mouth, with a rush of alcohol and powdery cocoa that's dusted over at the end.




We loved it. A proper, grown-up chocolate cake. There's also a 'caffe latte' cream that you can make up, with cream, white chocolate and espresso powder but we ate the cake as it was, without this. And seeing as I now have a whole bottle of Tia Maria sitting on my worktop, there's no excuse really not to make it again. Did someone say Christmas Day? ;)




This recipe can be found on page 292 of Feast by Nigella Lawson, published by Chatto and Windus, 2006.

What do you think of cakes with little or no flour? Do you like them?

3 comments:

  1. This sounds such a delicious, decadent cake! Nigella sure does chocolate very, very well

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  2. I'm not a coffee fan, but I know someone who would so love this cake. I really like flourless cakes, they are usually richer, denser and somehow just more voluptuous.

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  3. Hi Kate - yes Nigella always seems to do chocolate very well! We loved this cake and I can't wait for an excuse to make it again to be honest.
    Hi Choclette - thanks for visiting! Mmmm... yep this cake was definitely voluptuous!

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