Espresso, Chocolate & Chilli Cake with Coffee Cream

Chocolate and coffee – say no more!.. Yes, this is a recipe for keeps. The cake is wonderfully moist; it will sink a little as it cools, so don’t expect a pretty-looking cake, however, all is forgiven with your first, delicious bite! Don’t be put off by the mention of chilli, it’s not a spicy cake, the chilli just gives the chocolate flavour more depth. The addition of the coffee cream makes this cake exceptional (you may want to double the quantity of the cream!). Have I sold it to you?!..

3 tablespoons plain flour (gluten-free if required), plus extra for the tin

250g dark chocolate (I use Lindt Excellence 70% Cocoa Dark Chocolate)

250g salted butter, softened and chopped, plus extra for greasing

1 tablespoon instant espresso powder

2 red birds-eye chillies, deseeded and finely chopped

¼ teaspoon chilli powder

6 medium eggs

4 tablespoons brown sugar

175g caster sugar

½ teaspoon cream of tartar

4 tablespoons ground almonds

Cocoa powder to serve

For the Coffee Cream:

300ml double cream

1 tablespoon instant espresso powder

1. Grease a 22cm springform cake tin with soft butter and line the bottom with baking parchment. Shake a little flour around the buttered edges.
2. Melt the chocolate and butter together over a pan of simmering water. Once melted, whisk together until smooth and add the espresso powder, chillies and chilli powder.
3. 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.
4. In a separate bowl, using a clean whisk, beat the egg whites and cream of tartar until soft rounded peaks form.
5. 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 in a preheated oven, 160’c fan, 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.
6. Leave to cool in the tin – it will sink a little as it cools.
7. Meanwhile, whisk the cream and espresso powder until soft peaks form.
8. Remove the cake from the tin, slice and serve with a generous dollop of coffee cream and a dusting of cocoa powder.