I often write my own recipes, but there are times when I am inspired by some of the popular TV cooks, I take their recipe and make it my own. This recipe is one that I found in Nigella Bites, she in turn had found it in Classic Home Deserts by Richard Sax.
In the original recipe there is orange zest, what fresh fruit! I’ve given that the heave-ho and replaced it with coffee, try it, I hope you’ll like it! Crashed… why Crashed. Well as you cook this it puffs up dramatically in the oven. Leaving this to cool could be very distressing if you weren’t prepared for it to fall quite so dramatically… hence the crashed in the title.
Looking on the good side this does give you a massive crater to fill with a huge amount of whipped boozy cream (not that I need an excuse for such excesses!). This cannot be fattening, its gluten free!
To Make The Cake You will need
- 250g Dark Chocolate (70% Cocoa Solids)
- 125 Unsalted Butter – softened
- 6 Large eggs – 2 whole and 4 Separated
- 175g Caster Sugar – Split into 100g and 75g
- 2 Tablespoons Tia Maria
- 1 Tablespoon Espresso Coffee Powder
The main body of this desert is made in 2 halves, an eggy chocolate mixture and a meringue, not complicated, as you will see.
First Part: Melt the Dark Chocolate and Butter together. I do this in a microwave, 20-second bursts – followed by a darn good mixing. You could also use a bowl over simmering water. Just heat it up until it starts to melt and leave it to stand, you don’t need to get it too hot. Once it has cooled down (stick your finger in it, it should be about body temperature… then lick your finger) add the Tia Maria, 75G Caster Sugar and Espresso Powder.
Mix in 2 Large Whole Eggs and 4 Egg Yolks. This is why we do not want the chocolate mixture too hot, chockie-scrambled eggs ugh. You do not need to whisk this much, just combine. Put this glossy chocolate mixture to one side for later.
Second Part: In a large grease free bowl drop in 4 Egg Whites and whisk until they start to firm up. With the beaters still on full power add the 100g Caster Sugar a little at a time until the meringue forms stiff peaks.
Combine The Two Parts: Add about a third of the meringue mixture to the chocolate and fold it in. Please take care floding in… To fold in correctly you need a metal spoon (not wodden – do not use beaters) you scrape around the outside of the bown and the cut through the middle. Turn the bowl a little and repeat, carry on in a gentle manner until tere are no streaks – all the time retaing the presious air in the mix.
As this cools it crashes – this is to be expected, indeed we want it to, the finished chocolate cake is light but in a luscious way. Be brave, if you know it is going to happen then you can keep calm!
For The Cream Topping
Please do try to use Espresso POWDER – regular instant coffee in granules is not as strong and the granules on top of the cream are too coarse and rather ugly. If you cannot find Espresso Powder then you could pass the granules through a sieve.
Whip the cream until it hold gentle peaks; don’t over whip it as it will loos its moist luscious quality. Whisk in the Tia Maria, taste it and perhaps add a little more!
Mound up the softly whipped cream into the crater in the centre of your cake and then adorn with a sprinkle of Espresso Powder.
You can prepare the cake in advance, whip the cream at the last moment and serve it up straight away. If you fill the cake and then leave it for more then an hour it will still be delicious, but the cream will have firmed up a little.
Hope you enjoy my take on this recipe?