Chocolate Espresso Cake With Caffe Latte Cream - cooking recipe

Ingredients

150 g dark chocolate
150 g butter
6 eggs
250 g caster sugar
1 teaspoon vanilla extract
75 g plain flour
5 teaspoons instant espresso powder
4 tablespoons Tia Maria or 4 tablespoons other coffee liqueur
75 g white chocolate
375 ml double cream
2 teaspoons instant espresso powder
cocoa powder (for decoration)

Preparation

Take everything you need out of the fridge to bring to room temperature. Preheat the oven to 180\u00b0C
Butter and line a 23cm springform tin with baking parchment.
Melt the dark chocolate and butter and set aside to cool slightly.
Beat the eggs, sugar and vanilla together until thick, pale and fluffy - about 7 minutes. They should have at least doubled in volume, even tripled.
Gently fold the flour and espresso powder, taking care not to lose the air you have created, and finally add the melted chocolate and butter, folding gently again.
Pour into the prepared tin and cook for 35-40 minutes, by which time the top of the cake should be firm, and the underneath a bit gooey.
Let the cake to cool completely on a wire rack before releasing from the tin.
For the cream, melt the white chocolate, and let it cool. Fold in the cream and espresso powder, whipping the latte cream together to thicken it a little.
Sit the sprung cake on a plate, fill the middle sunken crater with the latte cream and dust with a little cocoa powder.