Chocolate Espresso Cake

1. 1

   Line the base of a 21-23cm shallow springform cake tin with silicone baking parchment, buttering the tin lightly to hold it in place.

2. 2

   Melt the chopped chocolate in a heatproof bowl set over a pan of simmering water.

3. 3

   As soon as it starts to soften, add the coffee and leave it for two or three minutes.

4. 4

   Stir very gently, then when the chocolate has melted add the butter.

5. 5

   Stir until it has melted.

6. 6

   Meanwhile, beat the egg with an electric mixer till stiff, then fold in the sugar.

7. 7

   Mix the baking powder with the cocoa powder and flour.

8. 8

   Remove the chocolate from the heat, quickly stir in the egg yolks, then slowly, firmly and gently fold the melted chocolate into the egg whites.

9. 9

   Lastly sift in the flour and cocoa mixture.

10. 10

    Stir the mixture with a large metal spoon, taking care not to knock out any air.

11. 11

    It should feel light and wobbly.

12. 12

    Do not overmix- just enough to fold in the flour.

13. 13

    Scoop into the lined tin and bake in an oven preheated to 180 C for 35 minutes.

14. 14

    Leave to cool in its tin, then turn out.

* Per serving · 4 servings · Values may vary.

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