ENDING ON A CHOCOLATE HIGH.
The Eat Drink Live year began with a sugar rush and I can't think of a more fitting way to end it than on a chocolate high. A chocolate espresso Kahlua soaked high from Nigella's Chocolate Cake Hall of Fame. Elegant in a tender, slightly frayed around the edges way (which is about the best many of us will be able to aspire to come midnight tonight) the cake is not a million miles away from Kieran's Kahlua Brownies though with the addition of a strong caffeine hit from the espresso. Baked in the round you can fill the crater in the middle with whipped cream (with a drop or two of Kahlua whisked in) or serve in a big bowl alongside.
The ingredients are easy to find and the relatively small amount of chocolate means that your wallet won't be weeping at the price of that 70 % cocoa Green & Black's bar in your hand. If you don't have any Kahlua or other coffee liqueur to hand then you could probably leave it out, though given the time of year there's a good chance there are some dodgy bottles around the house. The time and effort involved is minimal so I don't really know why you are still here and not rummaging for a whisk and a bowl.
Whether your New Year gets off to a roaring or more sedate start may I wish a very Happy one. That last slice of cake will make a sweet start to your 2008. It will ease aching heads and put hairs on your chest.
HAPPY NEW YEAR!!
CHOCOLATE ESPRESSO CAKE
- 150g dark chocolate
- 150g butter
- 6 eggs
- 250g caster sugar
- 1 tsp real vanilla extract
- 75g plain flour
- 5 tsps instant espresso powder
- 4 tbls Kahlua, Tia Maria or other coffee liqueur
- Take everything out of the fridge to bring to room temperature, most importantly the eggs. If necessary put the eggs in a bowl covered with warm water for 10 minutes. If the eggs are too cold you will not be able to whisk in the volume you need for the cake.
- Preheat the oven to 180 C and butter and line a 23cm/9 inch springform tin. Melt the chocolate and butter in a microwave or in a bowl over a pan of simmering water. Set aside to cool slightly. Beat the eggs, sugar and vanilla together with an electric whisk or in a freestanding mixer until thick, pale, moussey and doubled or even tripled in volume.
- Gently fold in the flour and espresso powder, taking care not to lose the air you have incorporated, and finally fold in the melted chocolate and butter. Pour mixture into the prepared tin and bake for 35-40 minutes. The top of the cake should be firm and the underneath still a little gooey. If you insert a cake tester it should come out with with moist crumbs attached but not liquid batter. Immediately pour over the liqueur if using. Leave to cool completely on a rack before releasing from the tin.
- I didn't try to remove the cake from the base of the tin before serving as it was proving a messy business, so I just put the cake on the tin base on a cake stand. Serve the cake with creme fraiche or whipped cream.
Could possibly serve up to 10 people.
Wow that looks incredible! I love the photo with the tree in the back - you really have a flair for this stuff! Happy New Year!
Posted by: Deborah | December 31, 2007 at 09:58 AM
What a great way to end the year. Happy 2008!
Posted by: Kieran | December 31, 2007 at 11:48 AM
Ahh, you really know how to live the good life. Hope it's spectacular in 2008!
Posted by: Susan from Food Blogga | January 01, 2008 at 12:49 AM
Happy New Year to you too Laura! May 2008 be another creative year for you! ;-)
Posted by: Tamami | January 01, 2008 at 05:11 PM
Happy New Year Laura, I've made this before and it's just divine. Not sure if it would have mended my sore head today though :-(
Posted by: Rachel@fairycakeheaven | January 01, 2008 at 08:22 PM
A chocolate high indeed...what a way to end the year.
Posted by: peabody | January 02, 2008 at 01:10 AM
Looks perfect! I'm going to try to stay off desserts for some time now to compensate for all the binging I've done:)
Happy 2008!!
Posted by: Mansi | January 02, 2008 at 03:25 AM
Definitely have the sore head! Ouch... This looks decadently gorgeous and the perfect thing to see in the new year. Here's to a fantastic 2008!
Posted by: jen | January 02, 2008 at 12:38 PM
Do you need to pierce holes in the top of the cake to get the Kahlua to soak in or is that not necessary?
Posted by: T. Martin | January 03, 2008 at 03:49 PM
Wow that is like the most moist piece of chocolate cake I have ever seen. What a way to end a year.
Posted by: cheryl | January 04, 2008 at 02:30 PM
I would love to try this, sounds very simple and nice:)
Posted by: Sorina | January 07, 2008 at 01:31 PM
Hi,
Even though you mentioned this cake should be somewhat gooey on the bottom should it have a molten chocolate quality to it? I pulled mine out at 40 mins but when cutting into it the center was somewhat liquid. Also, the recipe doesn't say when to add the vanilla...
Posted by: T. Martin | January 08, 2008 at 05:05 PM
T. Martin: Sorry about the vanilla, I forgot to add it in when typing out the recipe. It should be beaten in with the eggs and the sugar.
The centre of the cake should be soft but not molten when it comes out of the oven. If you insert a toothpick or skewer there should be some sticky crumbs attached but not liquid batter. If the cake is still runny after 40 minutes leave it in the oven and test again every five minutes until you are happy it's done. Then leave it to cool completely in the tin.
Thanks for pointing out the errors, I've amended the recipe to make it more clear. I hope you try it again and let me know how it turns out next time.
Posted by: Laura | January 08, 2008 at 06:27 PM
New year resolutions are gone out the window. I have to try this chocolate cake.
Posted by: James Hally | January 10, 2008 at 07:20 PM