I was looking for a chocolate based cake for this week’s bake and found this one in my Great British Bake Off Everyday book (page 22).
“More like a baked chocolate mousse than a cake; this gluten-free bake is a very rich and sticky affair!”
What you need:
1 1/2 tablespoons instant coffee powder or granules
150ml boiling water
300g dark chocolate (about 70% cocoa solids)
225ml double cream
4 medium free-range eggs at room temperature
150g caster sugar
30g cocoa powder
Icing sugar, for dusting
For the topping (optional)
200g crème fraÎche, chilled
50g chocolate coffee beans
What you do:
Heat your oven to 160°c.
Prepare a round springclip tin, greased and line and wrap foil around the base of the tin to prevent leakage. (I didn’t have any foil but it didn’t leak).
Make your coffee and leave to cool.
Break up the chocolate, put in a heatproof dish and melt over a pan of simmering water. Pour over the cooling coffee, stir occasionally. When smooth, leave to cool.
Whip the cream till it makes soft peaks (this happens really quickly, I over whipped mine and it makes it really difficult to add to the mixture later).
Put the eggs into a large bowl and whisk until frothy.
Add the sugar and whisk for a further 4-5 minutes until mousse-like. It does literally double in size. Using a large metal spoon (still don’t know why) start adding the chocolate coffee mixture in batches to the egg/sugar mixture. Fold in carefully.
Sift the cocoa powder on top and fold in. Then fold in the whipped cream in 3 batches.
Pour into your prepared tin and place into a roasting tin. Pour lukewarm water into the tin, about half way up the cake tin. This was the first time I’d ever baked a cake in a bain marie so that’s something else I can add to my baking CV!
Bake for approx 75-80 minutes.
Leave to cool in the tin. When cold, remove from springclip tin. It will be quite crumbly and soft.
When I unclipped my cake, and removed it, even though it hadn’t leaked it looked quite damp. It did dry out overnight and tasted lovely so this may have been normal.
If adding crème fraÎche (the crème fraÎche is nice on the top as it does counteract the very dark chocolate taste), stir well and spread on top of the cake, scatter the chocolate beans.
This wasn’t massively popular among my work colleagues who were my guinea pigs. I think it was just too rich. A milk chocolate version maybe a better option as it’s a bit of an acquired taste (although not because of the way I baked it, I think that was spot on). This is much more suited to a dessert rather than a slice of cake to have with a cuppa.