Scarlett WChocolate Espresso Cake
February 28th 2008 09:22
Chocolate Espresso Cake
About couverture
Couverture chocolate is used by professional cooks because it melts smoothly and is glossy, but needs tempering. It usually contains a minimum of 32 % cocoa butter, which enables it to form a much thinner shell than ordinary confectionery coating. It is often used for chocolate-covered fruits, or as the chocolate used in chocolate fountains.
INGREDIENTS
Serves 6
200 gm / 7oz dark, bitter chocolate (Couverture), chopped
1 tablespoon strong espresso coffee
1 tablespoon rum or brandy
150 gm / 5¼ oz caster sugar
150 gm / 5¼ oz butter
100 gm / 3½ oz ground almonds or hazelnuts
5 eggs, separated
icing sugar for dusting
1. Heat oven to 350ºF / 180ºC.
2. Melt the chocolate, coffee, rum or brandy, sugar and butter in a bowl sitting in a pot of simmering water.
3. Remove from heat and stir until well mixed.
4. Add ground almonds and mix well.
5. Beat in the egg yolks, one by one.
6. Beat egg whites until stiff and peaky, and stir a couple of spoonfuls into the chocolate mixture to lighten it, before gently folding in the rest.
7. Turn into a buttered and floured 20 cm / 8 inch round or square cake tin, and bake for 40 – 50 minutes.
8. Leave to cool before removing from tin and don’t worry if the crust falls and collapses. That’s perfectly normal, if not desirable.
9. To serve, dust with icing sugar.
**From “Favourite Food by Jill Dupleix” ** and ““Wikipedia, the free encyclopedia”**
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