Chocolate expresso cake

Something sweet
Written By Constance Dero
 

Chocolate expresso cake

Serves 6
Preparation: 1 hour

INGREDIENTS

  • Olive oil: 115g

  • Eggs: 5

  • Dark chocolate (at least 70%): 85g

  • Sugar: 200g

  • Salt: 1 pinch

  • Expresso: 1

  • Icing sugar

  • Orange zests

  • Orange juice: 2 tbsp

METHOD

Preheat the oven to 180°C.

Cut a piece of parchment paper and place it in the bottom of a greased mold.

Separate egg whites into a bowl and set aside.

Melt the chocolate in a bain-marie over medium-low heat. When the chocolate is nearly melted, remove from the heat and let it melt completely.

Whisk the olive oil, half the sugar, salt, instant coffee, and egg yolks.

To give your cake a little orange flavor, add 1 tbsp of orange zest and two tbsp of orange juice to the mix.

Whip the egg whites. When they start to have a good consistency, slowly add the remaining sugar, and continue to mix for an extra 2-3 mins.

Fold in one-third of the egg whites into the batter and mix well. Then, slowly add the remaining whites being careful not to break them.

Pour the batter into your mold and bake it for 35 mins until a fork inserted comes out almost clean. You want the heart to be moist to get this soft chocolate texture. Allow the cake to cool down before removing it.

Sprinkle some icing sugar on top, and enjoy along with an expresso!

Constance Dero
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