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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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Anyone tried this before!?
Might be too warm but this next link will cool you down...

Beautiful, quick desserts that look great without any baking required!: https://www.wearetateandlylesugars.com/blog/no-bake-desserts-that-will-make-your-mouth-water/
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Once you know the basics, this classic filling and decoration is easy to master, as proved by the brilliant @elliebakess!

500g Tate & Lyle Icing sugar
250g unsalted butter
1tsp Vanilla extract
Pinch of salt
Splash of milk (if needed)

 Mix the butter on medium speed for 5-10 minutes! (This is the most important part) the butter should go from pale yellow in colour to pale white
Add in your icing sugar a few tablespoons at a time. Add this gradually until all is combined.
Add in your vanilla extract and pinch of salt
If your buttercream is too stiff add in a splash of milk (only a little as you will not need much!)

TOP TIPS:
 Make sure your butter is softened! You can do this in 10 second bursts in the microwave
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Especially if you make it with Pimms like we have... 

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Ingredients:

200 g strawberries 

100 ml Pimms

1 lemon

1 orange

For the Syllabub:

300 ml double cream

4 tbsps Tate & Lyle Fairtrade Cane Icing Sugar

Method:

1. Chop your strawberries into quarters and put into a large bowl, add the Pimms and juice of the lemon and orange to the bowl. Cover and chill preferably overnight at a minimum.
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See the recipe below...

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250g Fresh Strawberries

25g Corn Flour

2 tbsp Water

150g Caster Sugar

150g Unsalted Butter

1 Large Egg

1 tsp Vanilla Extract

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50g Dried Strawberries, Chopped

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250g Plain Flour, Sieved.

½ tsp Bicarbonate of Soda.

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7. Allow to set.

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A morning coffee just isn't the same without it.

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