FLOURLESS ESPRESSO CHOCOLATE CAKE

I love coffee. Almost a bit more than chocolate. Chocolate is my second favorite "guilty" pleasure. So you can only imagine how it makes me feel when Jernej combines the two together. The word utterly excited doesn't even explain it well enough. This cake is super duper simple to make. It doesn't take more than 10 minutes, plus baking time and voila, all done. This flourless chocolate and espresso cake is decadent, deeply chocolatey, moist, easy to make and perfect for breakfast / dessert, bringing to work to treat your co-workers or for midweek / weekend indulging.

INGREDIENTS
FLOURLESS ESPRESSO CHOCOLATE CAKE

• 250 g dark chocolate (preferably 65% -70% cacao)
• 180 g unsalted butter, plus for cake pan
• 70 g freshly brewed strong espresso
• 6 eggs, free range if possible
• 180 g sugar
• 260 g hazelnut flour (or almond)
• 20 g unsweetened cocoa powder
• 5 g sea salt

SILKY ESPRESSO GLAZE

• 80 g sugar
• 15 g unsweetened cocoa powder
• 100 g freshly brewed strong espresso

METHOD
MELT THE CHOCOLATE

1. Preheat the oven to 190°C / 375 °F. Melt the chocolate and butter in a bowl set over a saucepan of simmering water. Add the freshly brewed strong espresso and salt to the chocolate and butter mix, stir well and remove from the heat to cool.
2. ........................

for full recipes please see : jernejkitchen.com

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