I thought i would never be in time, but i did it. Here i am for the 11st edition of Sugar High Friday, hosted by lovesicily. The theme chosen is coffee.
I'm not a big coffee drinker. Actually i hate having coffee for breakfast or even after a meal. I find it too strong. But i love coffee icecream, caffe latte... Everything sweet with coffee in it is a real treat for me; this the reason why i've chosen a chocolate espresso cake with caffe latte cream from Nigella's wonderful Feast - Food that celebrates life. I love this book : the pictures and the recipes. So far this is the book i've used most (and as i've already said i don't cook that much from cookbooks so i really mean it is a good cookbook despite the negative reviews).
CHOCOLATE ESPRESSO CAKE WITH CAFFE LATTE CREAM
for the cake
150g dark chocolate
250g caster sugar
1 tsp vanilla extract
75g plain flour
5 teaspoon instant espresso powder (fanny : i only had granules that i crushed with a rolling pin)
4 tbsp coffe liqueur (fanny : i didn't have any)
for the caffe latte cream
75g white chocolate buttons
375ml double cream
2 tsp instant espresso powder
Take everything you need out of the fridge to bring to room temperature. (... fanny : as you know, Nigella loves writting so i'll make it short).
Preheat the oven to 180°C. Butter and line a 23cm springform tin (fanny : on the book's pictures i saw that the corners or the cake were a little burnt so i lined my tin with 2 layers of foil and one layer of baking parchment; at the moment i haven't unmold the cake so we'll see what we'll get!!!).
Melt the chocolate and butter in a microwave and set aside to cool slightly. Beat the eggs, sugar and vanilla together until thick, pale and moussey. They should have at least doubled in volume, even tripled (fanny : it takes around 7-10 minutes to get the right consistency).
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. Immediatly pour over the coffee liqueur (fanny : i didn't) and then let the cake to cool completly on a wire rack before releasing from teh tin.
For the cream, melt the white chocolate in a micriwave, 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 and fill the middle sunken crater with the caffe latte cream and dust with a little cocoa.
Oooooh, the cake with the cafe latte cream looks so good.
WoW....It has a pro touch.
What a lovely cake, fanny! It looks decadent without too much fuss, and absolutely elegant. For the longest time, I was like you - I didn't like coffee, but loved and dessert flavoured with it. I must admit though, I'm now addicted to it in any form (though sweets like tiramisu will always hold a special place in my heart).
I think that the caffe latte cream is my favorite part. It sounds like a wonderful topping.
Thank you boo_licious and it was as good as it looked...
Thank you so much Latifa; i do all my best to make my blog looks nice and i think my pictures are getting a bit improved, don't you?
Hi Tara, thanx you for dropping by. About the coffee drinking, we never know : i may become a coffe addict in the next 2 years, actually i'm already addicted to starbucks coffee frappucino - i could have 5 venti without any problem.
Hi Nic, i loved the caffe latte cream; it really tasted like coffee mascarpone mousse. Indeed i ask friends to guess what was in it and they all answered "mascarpone"; BUZZ they were wrong; it's the whire chocolate that does it all.
yum, looks lovely.
Looks sooo good and I imagine it tasted great too! I'm a serious coffee addict so I'm sure I would love this...thanks for sharing the recipe
I just bought the book (Feast) and this will be one of the first recipes I try. Thanks for sharing.
For Chubby Hubby, thank you for your kind word.
For Joey, now you've got the recipe nothing stops you from doing it. If you ever do it, let me know how you think it was.
For Ruth, you'll see it is a great book; as all Nigella's it is full of love and even if - as i mentionned in the post- the reviews were not very good it will remain one of my favourites.
Hi Fanny, this looks absolutely delicious! What a beautiful photo!
That cake is really beautiful! Your photos are great!! I have all of Nigellas books and am working my way thru them. I love the way she cooks and writes... She is my favorite!!
Cheers to you!!
I was debating whether or not to make this very recipe myself for SHF - glad someone did! It just looks gorgeous and I'll bet it tasted even better.
Thanks so much for joining in on SHF!
Hi Kelly, thank you so much. It's true that i'm proud of this photo as it's the 1st one that looks really great.
Hi Chan, Nigella is also my favourite. Evebn if i make critics on her heavy writting, it's a long story between her and myself. She has been the first english cook writer i read. I simply love her recipes, they all work and are greatly inspiring.
Hi Jennifer, thanx for dropping by and for your kind words. What is more satisfying than having compliments from the SHF's creator.