Chocolate Espresso Cake
The perfect partner for an afternoon coffee
Sugar-Free Dark Chocolate 200g
Sugar Substitute 70g
Large Eggs 4 (separated)
Strong Espresso 50mL
Melt the dark chocolate and butter together with the espresso in a bowl over a pan of simmering water, making sure the bottom of the bowl doesn’t touch the water, stirring occasionally.
Meanwhile, whisk together the egg yolks and the sugar until thick and pale – about 5 minutes with a handheld electric whisk.
Fold the chocolate mixture into the egg and sugar mixture and then fold in with the flour
In a separate clean bowl, whisk the egg whites into stiff peaks and then fold this into the cake mixture.
Divide into greased and lined baking tins.
Bake at 170°C for 25-30 minutes.