Espresso chocolate moelleux

 

Espresso chocolate moelleux

Espresso chocolate moelleux

Having recently learnt how to make the perfect cup of coffee, I’ve been busy practicing at home and decided to try baking with a delicious shot of espresso.

I just prepared a standard shot of coffee in exactly the same way as I would to make a cup of coffee using my machine at home and left it to cool. You don’t want to use hot liquids when you are baking, as it will affect the properties of the other ingredients in the mix. This is particularly the case when baking with eggs, as if they come into contact with any hot liquids, they will curdle.

I was mulling over what to make and decided on a moelleux, which is a deliciously dense and moist chocolate cake that’s very popular in France. It’s quite like a lighter version of a brownie and is very easy to make.

I’ve also been using a Gaggia Carezza coffee machine from John Lewis which works extremely well and is a lot cheaper than the models I tried on my coffee making masterclass.

Espresso chocolate moelleux

Makes 12 large slices

Ingredient 

225g 70% cocoa dark chocolate

1 shot espresso, cooled

225g vanilla caster sugar

225g butter

3 large eggs, beaten

1 tsp vanilla extract

Pinch sea salt

65g plain four (gluten free or wheat flour)

1 tsp baking powder

Method 

1)   Preheat the oven to 180C. Grease and line a 9” square baking tin with non-stick baking paper.

2)   Carefully melt the chocolate in a bain marie or in the microwave. Once melted, stir in the cooled coffee and allow to cool.

3)   Using the Kitchen Aid, whisk the butter, sugar and vanilla extract together until light and fluffy. Add the eggs, vanilla and sea salt and pour in the melted chocolate. Whisk well until the chocolate is evenly combined with the butter and sugar

4)   Sift in the flour and baking powder and fold in to the mix gently. It will be a light and fluffy cake mixture by now.

5)   Spoon into the prepared tin and level off using a spatula. Bake for 25-30 minutes until the top has formed a crust. The middle will still be pretty wet.

6)   Allow the cake to cool in the tin for at least 45 minutes before turning out onto a wire rack to cool. It can be sliced when cold or refrigerated overnight and then cut the next day.

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