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Flourless Espresso Chocolate Cake with Brown Sugar Cream

Prep

40 mins

Bake

40-45 mins

Serves

8

Difficulty

Medium

About

Made using Fairtrade ingredients, this fabulous flourless espresso chocolate cake has a light texture and a rich and decadent flavour. The Dark Sugar Caramel Cream, with notes of honeycomb and toffee, compliments the chocolate cake perfectly. And best of all, as this dessert contains no flour, it's gluten-free too!

made using

Light Brown Soft

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Instructions
Ingredients
Reviews

For the Dark Sugar Caramel Cream

Step 1

To make the dark sugar caramel, place the Fairtrade Dark Soft Brown Sugar in a pan on medium heat and leave it to melt. No need to stir until the sugar starts to caramelise and liquify. Add a pinch of salt and mix well.

Step 2

With the caramel off the heat, slowly and gradually pour in the double cream, being careful as it can bubble up. If the caramel does not incorporate to the cream simply place the pan back on the heat so that it melts and you have a smooth mixture.

Step 3

Pour the mixture into a bowl and place into the fridge until it is thoroughly chilled

For the Flourless Espresso Chocolate Cake

Step 1

Preheat your oven to 180C (160 fan). Line a 9-inch springform tin with parchment paper and butter lightly.

Step 2

In a large bowl, add the Fairtrade Espresso Chocolate cut into squares and the cubed butter and place over a pan of simmering water. Once it has completely melted, mix to combine and set aside to slightly cool off.

Step 3

Place the egg yolks and the Fairtrade Light Soft Brown Sugar in a large bowl and mix using an electric hand whisk until pale and thick. This should take 3 to 5 minutes. Pour the chocolate mixture over, add the tablespoon of ground almonds and mix until well combined.

Step 4

In another bowl, whisk the egg whites using a mixer or hand whisk, until stiff. To know when the eggs are whisked enough, you should be able to tilt your bowl upside down and the whipped eggs should stick to the bowl.

Step 5

In three separate portions, delicately add the whipped egg whites to the chocolate mixture, folding gently to combine using a spatula or a large metal spoon. Take your time here as you want to ensure that the air bubbles remain intact. A good technique to fold the whipped egg whites is to almost 'slice' down vertically into the centre of the mixture, then gently fold the bottom of the mixture up and over the top of the egg whites, running the spatula up along the left hand side of the bowl, rotating your bowl a quarter turn, and repeating the procedure until no streaks of egg whites remain.

Step 6

Pour the mixture into the prepared tin and bake for 40 to 45 minutes. Remove from the oven once ready and allow your cake to cool at room temperature. It is normal for our cake's centre to collapse, so do not worry if it happens.

Step 7

As the cake cools, get your dark brown sugar caramel cream out of the fridge and whip up using a handheld mixer or whisk. To ensure the best results, a good trick is to have everything really cold and to place your cream, whisk attachment and bowl in the freezer for a few minutes. Whisk for a few minutes until the cream is thick.

Served the cool cake with a dollop of the whipped cream. Enjoy!

Ingredients – 5 items

Serving

1

Butter

Unsalted butter

200 g
Chocolate

Dark chocolate

200 g
Eggs

Large eggs

5
Fairtrade Light Brown Soft

Tate & Lyle Fairtrade Light Soft Brown Sugar

180 g
Almonds

Almonds

Ground

1 tbsp

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Tea and olive oil in a cake... Sounds strange, tastes incredible! 

With a pretty fresh orange topping, this fragrant cake has to be tasted to be believed. A great one to make for Mother's Day later this month... be sure to wash it down with a cup of tea.

Ingredients

2 Large Oranges
225ml Olive Oil
200g Ground Almonds
120g Polenta
1 tsp Baking Powder
3 Large Eggs
200g Tate & Lyle Caster Sugar
Semi Dried Oranges Slices 
Scented Thyme Leaves

Method

Peel one of the oranges removing the pith and chop finely, place in a bowl with the juice, to one side.
Heat the oven to 180c/160c Fan/Gas Mark 4.
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Whisk the eggs and sugar until pale and fluffy, gradually pour in the olive oil once incorporated fold in the finely chopped orange, mix well and add the dry ingredients.
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Cool on a cooling rack.
Slice the other orange finely and place the slices on a baking tray in the oven at 180c fan /Gas mark 6 for 8-10 minutes.
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Ingredients:

For The Kimchi:

1 Chinese Cabbage
6 cloves garlic crushed
5cm Ginger grated
2 Tbsp Fish sauce
2 Tbsp Sriracha sauce
1 Tbsp Tate & Lyle Preserving Sugar
3 Tbsp Rice Vinegar
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For The Pancakes:

2 Medium Eggs
2 Tbsp Soy Sauce
200g Kimchi
3 Tbsp Kimchi Brine
225g Plain flour
½ tsp Baking Powder
100ml Water
6 Spring onions finely sliced
Oil to fry

Method:

For the Kimchi:
-Quarter the cabbage and remove the core, slice into strips of approx 25mm. Place in a bowl with two teaspoons of sea salt. Leave for 1 hour.
-Mix the garlic, ginger, fish sauce, siracha sauce, sugar, rice vinegar together.
-Rinse the cabbage and drain well, transfer to a large bowl mix the paste in along with the radishes, carrots and spring onions.
-Pack the Kimchi into Kilner jars and leave to ferment overnight at room temperature.
-Chill the next days. It will keep for 2 weeks in the refrigerator.

For the Kimchi Pancakes:
-Whisk the eggs with the soy sauce, blend in the brine and the water.
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-Add half of the sliced spring onions to the mix.
-Heat 1 tbsp of oil in a large frying pan. Add spoonfuls of the batter to the base of the pan allowing a little space between each one.
-Fry for 2-3 minutes on each side until golden brown. Repeat until all the batter is used up.
-Make 15 small pancakes.
-They can also be frozen, so why not freeze half of the batch if they've not already been demolished!
No aspartame. Low in calories. And no compromise in taste. Looks like it’s not just sugar we’re experts in… Tate & Lyle Sweetener - now available from @Asda & @Sainsburys.
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