Indulgent, rich chocolate cake – quick to make and even quicker to devour! Like a cup of cappuccino, it has a vanilla creamy topping and scattering of orange flavoured chocolate shavings. I have seen Mary Berry make it on TV and even then I thought “Hmm, this is a cake I would love to try.” It looked so easy!
Polite manners dictate to never go to a family BBQ empty handed, being kind to the hosts in whatever way we can. I have already claimed to make the dessert and this rich and grown-up cake will bring the party to an end while chatting and savouring the last cups of coffee.
For the biscuit base, I am using my favourite speculoos cookies. They have such a distinct spicy flavour, adding something extra to the cake. The filling is nothing but a deep indulgent chocolate mouse. But here is my secret, the original recipe calls only for the use of dark chocolate, something that I find extremely bitter. To balance the flavours instead, I am using half dark half milk good quality Côte d’Or Belgian chocolate. The mouse is set with full-fat crème fraîche, giving it a more solid substance. But the real cappuccino flavour comes from the instant espresso. The original recipe calls for only one tsp, but I find it is too subtle and instead have added two. What a difference it really makes, transforming a simple chocolate taste to a coffee flavoured sensation. To decorate the cake, again Mary Berry only adds plain whipped cream, but for me it simply wouldn’t do! I whip the cream with vanilla essence and some sugar and the aromas start to form their shape. To top the cake into a splendid finish I use my favourite Excellence Orange Intense Lindt chocolate. With all the love and attention, this is no longer just a simple cake, but a true magnificent end to a festive feast!
For the base
- 50g dark chocolate, broken into pieces
- 75g butter
- 15 digestive (speculoos) biscuits, finely crushed
For the filling
- 150g dark chocolate, broken into pieces
- 200g milk chocolate, broken into pieces
- 100g butter
- 2 heaped tsp instant coffee
- granules dissolved in 1 tsp
- boiling water
- 250ml double cream
- 200g full-fat crème fraîche
- 250ml double cream lightly whipped
- 2 vanilla sugar essence Dr. Oatker (8g each)
- 50g sugar
- chocolate shavings or coarsely grated Excellence Orange Intense Lindt chocolate
1. You will need a 23cm round, loose-bottomed, fluted tart tin with deep sides and a piping bag with a plain nozzle (optional).
2. To make the base, melt the chocolate and butter in a wide-based pan over a medium heat. Remove the pan from the heat, add the crushed biscuits and stir to combine. Press into the base of the tart tin and chill in the fridge while you make the filling.
3. To make the filling, place the chocolate and butter in a large heatproof bowl and add the coffee and double cream. Set the bowl over a pan of just simmering water and heat until runny, stirring gently until smooth. Remove from the heat and allow to cool down a little, then mix in the crème fraîche by hand.
4. Carefully pour the mixture into the tin on top of the biscuit base and chill for a minimum of 2 hours, or ideally overnight, until set. Remove the cake from the tin and place it on a cake stand or plate. Serve straight from the fridge.
5. Whip the cream with the vanilla sugar essence and the extra sugar. To decorate, spoon the whipped cream into a piping bag (if using) and pipe or dollop five large blobs of the cream into the middle of the tart. Sprinkle over the chocolate shavings or grated chocolate and serve in thin slices.