Espresso Cake


Prep time 20 minutes
Cook time 50 minutes

Serves 10



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



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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