Flourless Chocolate Cake
120g caster sugar
120ml freshly made espresso (or mix 1tsp instant coffee with 120ml hot water)
170g soft light brown sugar
1tsp vanilla extract
225g unsalted butter
340g dark chocolate
icing sugar & cocoa powder to dust
Preheat the oven to 160ºC and line a 23cm loose bottomed cake tin with baking paper (if you are using a smaller tin you will need to increase the cooking time). Encase the outside of the tin tightly in tin foil to stop any water from the bain marie seeping in. Have a large kettle of hot water ready for the bain marie later.
Put the eggs and caster sugar into a large bowl and whisk for about 10 minutes until the mixture has quadrupled in size, it should be pale and fluffy.
Meanwhile, Pour the espresso and soft brown sugar into a medium saucepan and heat until the sugar has completely dissolved. Remove from the heat, then add the chocolate, butter & vanilla and stir until melted and wonderfully glossy.
Once melted, use a metal spoon to gently fold the chocolate mixture into the egg mixture until it is smooth and consistent.
Pour the mixture into your prepared tin, then place the whole tin into a larger roasting tin (this is for your water bath, aka bain marie).
Place in the oven, then pour your hot water into the roasting tin around the cake tin, until it nearly reaches the top of the cake tin.
Bake for about 50-60minutes. Use a wooden toothpick to check the center of the cake; it should emerge clean, with maybe a little crumb. If it is still wet, return it to the oven. Once cooked, remove from the oven and place on a wire rack to cool completely in the tin before turning out.
Once cool, dust with cocoa powder, place a doily over the top, then dust with icing sugar. Eat straight away, or put it in the fridge to set a little firmer.