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Chocolate and Espresso Cake

20 minutes
50 minutes
PDF / Print
  • 200g 70% dark chocolate
  • 150g Ashgrove Butter
  • 220g caster sugar
  • 1 tsp vanilla paste
  • 120g self-raising flour
  • 60ml espresso
  • 5 eggs whites
  • 200g blueberries


Serves 10

Preheat oven to 180°C.

Step 1 In a pot over medium heat, add chocolate, butter, ¾ of sugar and vanilla paste. Simmer until butter and chocolate has melted. Once melted add in egg yolks and combine.

Step 2 Using a stand mixer, whisk together egg whites until soft peaks form. Add sugar and continue to whisk until light and fluffy.

Step 3 Pour chocolate mixture into a bowl and add flour. Lightly fold together until combined. Fold through egg white mixture ⅓ at a time. Pour into a lined cake tin and place blueberries on top. Place into the oven to cook for approximately 50 minutes.

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