|How cute are these two?!|
|We may have had to make ourselves one too! Ahem.|
For those who may wish to make this most wonderful cake, the recipe is:
For the Cake
5oz Bittersweet or Semisweet Chocolate, chopped
1 stick plus 3T Butter
1 1/4 C Superfine Sugar
1 tsp. Pure Vanilla Extract
1/2 C All-Purpose Flour
5 tsp. Instant Espresso Powder (this was hard to find, we got ours off of Amazon)Search Amazon.com for nigella lawson
1/4 C Tia Maria or Other Coffee Liqueur
For the Caffe Latte Cream
3oz White Chocolate, broken into small pieces
1 1/2 C Heavy Cream
2 tsp. Instant Espresso Powder
Bring refrigerated items to room temperature (especially eggs).
Preheat oven to 350 degrees. Butter & line a 9” spring form pan.
Melt chocolate and butter in microwave or double boiler & set aside to cool slightly.
Beat eggs, sugar and vanilla until thick, pale and moussey. They should have at least doubled or tripled in volume.
Gently fold in flour and espresso powder, taking care not to lose the air you created. Then, add the chocolate and butter mixture, folding gently again. Pour into the prepared pan and cook for 35-40 minutes. The top of the cake should be firm, and the underneath still a bit gooey. Immediately pour over the Tia Maria or coffee liqueur and let cake cool completely on rack before releasing from the pan.
For the cream, melt the white chocolate either in the microwave or a double boiler 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, or just put the cream in a bowl with a spoon to serve alongside the cake.