Choco­late es­presso cakes

donna hay - Fresh + Light - - Gloriously Gluten-Free -

½ cup (50g) hazel­nut meal (ground hazel­nuts)

½ cup (85g) ra­padura su­gar

½ cup (80g) buck­wheat flour

½ cup (50g) raw cacao pow­der

1 tea­spoon bak­ing pow­der

½ cup (125ml) un­salted but­ter, melted

2 eggs

¾ cup (180ml) but­ter­milk

2 tea­spoons vanilla ex­tract

⅓ cup (65g) choco­late-coated cof­fee beans, crushed

es­presso syrup

⅓ cup (80ml) es­presso cof­fee ½ cup (125ml) wa­ter

¼ cup (45g) ra­padura su­gar Pre­heat oven to 160°C (325°F). Place the hazel­nut meal, su­gar, flour, cacao, bak­ing pow­der, but­ter, eggs, but­ter­milk and vanilla in the bowl of an elec­tric mixer and beat on medium speed for 2–3 min­utes or un­til well com­bined. Lightly grease 4 x 10cm round spring­form cake tins and line the bases with non-stick bak­ing pa­per. Di­vide the mix­ture be­tween the tins. Cook for 25–30 min­utes or un­til cooked when tested with a skewer.

While the cakes are cook­ing, make the es­presso syrup. Place the es­presso, wa­ter and su­gar in a medium saucepan over high heat and cook for 10–12 min­utes or un­til re­duced and syrupy.

Spoon half of the hot syrup over the cakes in the tins and set aside to cool slightly. Re­move the cakes from the tins and top with the re­main­ing syrup and cof­fee beans to serve. MAKES 4.

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