Name: Espresso, chocolate & chilli cake with coffee cream
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 10
Ingredients: 3 tbsp plain flour plus extra for the tin; 250g dark chocolate broken into pieces; 250g salted butter softened and chopped, plus extra for greasing; 1 tbsp instant espresso powder; 2 red bird's-eye chillies deseeded and finely chopped; ¼ tsp chilli powder (optional); 6 medium eggs separated; 4 tbsp brown sugar; 175g caster sugar; ½ tsp cream of tartar; 4 tbsp ground almonds; cocoa powder to serve; 300ml double cream; 1 tbsp instant espresso powder

Espresso, chocolate & chilli cake with coffee cream

3 tbsp plain flour
plus extra for the tin
250g dark chocolate
broken into pieces
250g salted butter
softened and chopped, plus extra for greasing
1 tbsp instant espresso powder
2 red bird's-eye chillies
deseeded and finely chopped
¼ tsp chilli powder
(optional)
6 medium eggs
separated
4 tbsp brown sugar
175g caster sugar
½ tsp cream of tartar
4 tbsp ground almonds
cocoa powder
to serve

For the coffee cream

300ml double cream
1 tbsp instant espresso powder

Method

step 1
Heat oven to 180C/160C fan/gas 4. Grease a 22cm springform cake tin with soft butter and line the bottom with baking parchment. Shake a little flour around the buttered edges.
step 2
Melt the chocolate and butter together over a pan of simmering water, or in a microwave. Once melted, whisk together until smooth and add the espresso powder and chillies and chilli powder, if using. Whisk the egg yolks with the brown sugar and caster sugar, either in an electric mixer or with an electric hand whisk, for 5-10 mins until thick and pale. In a separate bowl, using a clean whisk, beat the egg whites and cream of tartar until soft rounded peaks form.
step 3
Pour the chocolate mixture onto the beaten yolks and sugar, and gently mix until smooth. Add the almonds and flour and mix again. Spoon the egg whites into the chocolate mixture and gently fold together. Pour the batter into the prepared tin and bake for 40-45 mins until the cake is set but with a slight jiggle in the centre. (If the cake is starting to brown too quickly, cover with a piece of baking parchment.)
step 4
Leave to cool in the tin – it will sink a little as it cools. Run a knife around the inside of the cake tin to loosen. Remove the baking parchment and place on a cake stand. Whisk the cream and espresso powder until soft peaks form. Serve on the side or spoon on top of the cake dusted with a little cocoa powder.