Updated: Nov 6, 2020
For the month of September we are celebrating birthdays for John L. Scott Bothell and Mukilteo real estate brokers! Our birthday recipe pick this month is a dense and fudgy Chocolate Espresso Cake by Nigel Slater.
Nigel Slater OBE is an English food writer, journalist and broadcaster. He has written a column for The Observer Magazine for over a decade and is the principal writer for the Observer Food Monthly supplement. Prior to this, Slater was food writer for Marie Claire for five years.
Only use the best ingredients that can be afforded because if you use the best then the food will taste better. Our only advice is to measure out and prepare all the ingredients before you start cooking. You will soon become a huge fan of Nigel Slater. His recipe's simply work and the taste out of this world. Chocolate Espresso Cake (Nigel Slater's Real Food) Serves 8 180 grams or 3/4 Cup fine dark chocolate, chopped a small espresso (about three tablespoons of very strong coffee) 140 grams or 5/8 Cups unsalted butter, diced 5 free range eggs, separated 200 grams or 1 5/8 Cups golden caster sugar 1 tsp baking powder 2 tbsp cocoa powder 90 grams or .62 Cup plain flour Preheat the oven to 180. Line the base of 21-23cm or 8 - 9 inch shallow springform cake tin with silicone baking parchment, buttering the tin lightly to hold it in place. Melt the chopped chocolate in a heatproof bowl set over a pan of simmering water. As soon as it starts to soften, add the coffee and leave it for two or three minutes. Stir very gently, then when the chocolate has melted add the butter. Stir until it has melted. Meanwhile beat the egg whites with an electric mixer till stiff, then fold in the sugar. Mix the baking powder with the cocoa powder and flour. Remove the chocolate from the heat, quickly stir in the egg yolks, then slowly, firmly and gently fold the melted chocolate into the egg whites. Lastly sift in the flour and cocoa mixture. Stir the mixture tenderly with a large metal spoon, taking care not to knock out any air. It should feel light and wobbly. Do not over mix - just enough to fold in the flour. Scoop into the lined tin and bake in an oven preheated 180 for thirty five minutes. Leave to cool in its tin then turn out.