Who does not love ‘rich and decadent’ this time of year? Well, we love this cake any time of year. The perfect partner to your favoured coffee and a really good book.
This cake is one of Nina’s favourites that used to be served in The Cellar at Singlefile Wines. We are constantly being asked for the recipe so are delighted to share it with you for the festive season ahead.
2 ½ cups caster sugar
250 g dark chocolate, coarsely chopped
250 g unsalted butter, chopped
¾ cup freshly brewed espresso coffee
1 ½ cups self raising flour
¾ cup cocoa powder
1 cup almond meal
½ cup sour cream
4 eggs, lightly whisked
2 teaspoons vanilla essence
Chocolate powder to dust
- Preheat oven to 160 deg C. Brush a 22 cm base springform pan with melted butter to lightly grease. Line the base and sides with non-stick baking paper.
- Place the sugar, chocolate, butter and coffee in a large saucepan over medium-low heat. Cook, stirring with a metal spoon for 4 minutes or until the chocolate melts and the mixture is smooth. Transfer to a large bowl and set aside to cool.
- Sift flour and cocoa into a bowl. Add almond meal and stir to combine. Combine the sour cream, egg and vanilla in a separate bowl. Gradually stir sour cream mixture into chocolate mixture in batches, alternating with the flour mixture, until just combined.
- Pour the mixture into the pan. Bake, covering loosely with foil if necessary to prevent over-browning, for 1 hour 20 minutes or until the crumbs cling to a skewer inserted into the centre. Set aside in the pan for 10 minutes to cool slightly before turning onto a wire rack to cool completely. Dust with chocolate powder and serve with cream.