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Flourless dark chocolate and coffee cake
Developed by Jordan Rondel of The Caker
In partnership with Nespresso New Zealand
Enjoy an afternoon treat with this simple yet very impressive Flourless Dark Chocolate and Coffee cake. It's rich, moist and only gently sweet, making for the ultimate coffee moment.
Cocoa Truffle is Jordan's favourite from the range, so with the flavours of this velvety smooth coffee in mind, she created this 6 ingredient cake recipe! Serve a generous slice, slightly warm, alongside a cup of your favourite Nespresso for your day to be made.
FLOURLESS DARK CHOCOLATE AND COFFEE CAKE PREPARATION
- Preheat the oven to 170°C. Line a 20cm cake tin with baking paper.
- Melt the dark chocolate and butter together in a saucepan over low heat until fully melted. Set aside to cool.
- In the bowl of an electric mixer, combine the cooled chocolate mixture with the shot of Barista Creations Cocoa Truffle coffee and sugar. One by one add the eggs, mixing between each addition. Finally mix in the ground almonds.
- Pour into the tin and bake for approximately 30 minutes. The cake is ready once firm to the touch and a knife inserted comes out clean.
- Allow to cool for 10 minutes before turning out onto a cooling rack.
- Once the cake is fully cooled, dust over some cocoa powder and a sprinkling of sea salt. Decorate with fresh flowers if desired.
- You can enjoy this cake for up to 3 days by storing in airtight container, and keeping in a cool, dry place.
INGREDIENTS FOR THE CAKE
- - 200g dark chocolate (70% cocoa solids)
- - 175g unsalted butter
- - Espresso extraction (40ml) of Barista Creations Cocoa Truffle
- - 70g soft brown sugar or coconut sugar
- - 4 free-range eggs
- - 200g ground almonds
INGREDIENTS FOR THE TOPPING
- - 1 tbsp Dutch-process cocoa powder
- - Pinch of sea salt
- - Fresh flowers (optional)
Products featured in this recipe
Cocoa Truffle
$1.10
FLOURLESS DARK CHOCOLATE AND COFFEE CAKE PREPARATION
- Preheat the oven to 170°C. Line a 20cm cake tin with baking paper.
- Melt the dark chocolate and butter together in a saucepan over low heat until fully melted. Set aside to cool.
- In the bowl of an electric mixer, combine the cooled chocolate mixture with the shot of Barista Creations Cocoa Truffle coffee and sugar. One by one add the eggs, mixing between each addition. Finally mix in the ground almonds.
- Pour into the tin and bake for approximately 30 minutes. The cake is ready once firm to the touch and a knife inserted comes out clean.
- Allow to cool for 10 minutes before turning out onto a cooling rack.
- Once the cake is fully cooled, dust over some cocoa powder and a sprinkling of sea salt. Decorate with fresh flowers if desired.
- You can enjoy this cake for up to 3 days by storing in airtight container, and keeping in a cool, dry place.
