On deciding what to have for dessert, of course we went for something dark and rich and definitely chocolatey and found a recipe for a flourless espresso chocolate cake! This we had to try.
Using two bars of extra fine Lindt dark chocolate, butter, eggs, sugar and some coffee powder, we (ok I didn’t actually make it but for the purpose of this post ‘we’ is used in general) melted, whipped and folded the ingredients together to make these decadent cups of rich chocolate cake –
They were fresh out of the oven, piping hot when we sat down to enjoy them. The top was crusty and similar to a brownie and the layer underneath was a hot and fluffy moist chocolate, almost like a souffle but a little more dense. I quite liked the soft cake, but others commented they’d prefer it firmer. The espresso flavour came through, but wasn’t too strong. A dollop of thickened cream would have gone nicely with this, but the ceramic pot was still scrapped clean hmmm!!