Chocolate Cake

delicious.com.au

Annette

by Yotam Ottolenghi

250g unsalted butter, at room temperature, cut into 1cm cubes, plus extra for greasing

200g dark (70%) chocolate, chopped into 2cm pieces

1 tsp instant coffee, dissolved in 350ml boiling water

250g white sugar

2 large eggs, at room temperature, lightly beaten

1 ½ tsp vanilla extract

240g self-raising flour

30g Dutch cocoa powder

subheading: CHOCOLATE GANACHE:

200g dark (70%) chocolate, broken or chopped roughly into 2cm pieces

¾ cup (180ml) double cream

3 tsp glucose syrup

3 tsp unsalted butter, at room temperature

subheading: ESPRESSO CINNAMON MASCARPONE CREAM:

1 ½ cups (375ml) double cream

190g mascarpone

Seeds of ½ vanilla pod

2 tsp finely ground instant coffee

½ tsp ground cinnamon

2 tbs icing sugar, sifted

Directions at delicious.com.au

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