Preparation time is 20minutes
Cook time is 1hours 40minutes
Total time is 2hours
Serve is for 10 people
Unable to load
Difficulty level: 2 out of 4
8 Ingredients
- 125grams unsalted butter, chopped
- 250grams dark chocolate, chopped
- 2tablespoons instant espresso coffee powder
- 125grams caster sugar
- 125grams button mushrooms
- 125grams hazelnut meal
- 5 free range eggs, separated
- 2teaspoons cocoa, to serve
Nutrition per serving
1640kJ / 392Cal
1640 Kilojoules or 392 Calories
19% of daily energy intake*
Protein
6.2grams
Fat
27.5grams
Carbs
29.9grams
Sugars
25.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Bring on the wow factor with this creative chocolate cake recipe with hints of espresso and mushroom that is both equally decadent and rich.
Method
Step 1 of 4
Preheat oven to 180°C. Line base of a 22cm round springform tin with baking paper.
Step 2 of 4
Place butter, chocolate, coffee and sugar in a heatproof bowl over a saucepan of simmering water. Stir until mixture is smooth. Set aside.
Step 3 of 4
Process mushrooms in a food processor until finely chopped. Add hazelnut meal and process to combine. Beat egg yolks into chocolate mixture, one at a time, beating well after each addition, until smooth. Stir in mushroom mixture.
Step 4 of 4
Beat egg whites with electric beater until firm peaks form. Gently fold into chocolate mixture. Transfer to tin and bake for 50-60 minutes until set. Cool completely in tin. Transfer to serving plate. Dust with cocoa to serve.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.