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Nespresso's Napoli flourless chocolate cake

Nespresso's Napoli flourless chocolate cake

  • Makes 20

  • Preparation time:

  • Cooking time:

Ingredients

250g of dark chocolate
2 capsules of Nespresso Napoli (40ml extraction) 75ml of milk
4 eggs
100g of castor sugar
4 egg whites
150g of castor sugar
130ml of cream
1 capsule of Nespresso Napoli (optional)

Method

Line a 30cm by 15cm tin with baking paper so the cake does not stick.
Melt the chocolate over a double boiler then add the Nespresso coffee and milk. Allow to come to room temperature.
Whisk the whole eggs with the first sugar until light and fluffy and pale in colour, add to the chocolate mixture.
Whisk the egg whites with the other sugar until stiff peaks are formed. Add the additional Nespresso coffee into the meringue for an extra hit. Fold the meringue through the chocolate mixture
Whisk the cream to firm peaks and fold through the chocolate mixture.
Bake at 160 degrees for 30 minutes. Test with a skewer. The cake needs to be moist but not dry.

Freeze the cake then cut into 2cm squares.

For the Ganache:
250g of melted dark chocolate

125ml of cream

20g of butter

Method:
• Melt all of the ingredients together and allow to come to room temperature
• Dip each cake into the ganache and place on a wire rack to allow any excess ganache to drop off
• Place a small amount of gold leaf onto the top to finish. Keep refrigerated until ready to serve.

Notes

Heaving with life, Napoli is a behemoth of culture in the history of Europe and a vibrant city in the south of Italy. Coffee has a special place in the heart of Neapolitans who enjoy their coffee short and dark. Napoli was home to the first domestic coffee machine, bringing the concentrated ‘Black Gold’ into the home.

The Nespresso Napoli Limited Edition embodies this history with its high intensity and body. It reveals fine, smoky notes and an aromatic profile of wood and dried black tea leaves.

The new Limited Edition is a blend of Arabica beans with a hint of Robusta. Bold and assertive with a syrupy body, it has an intensity of 11 and is best enjoyed as the locals do – as an espresso (40ml) with sugar.