Chocolate Espresso Cake

Makes 2 large cakes or 4 small cakes

For a special occasion or just because - this delicious espresso chocolate cake will make your day! Using basic at home ingredients you can truly WOW your guests with a cake they will love! 


1/2 Stick unsalted butter
2 Tablespoons flour
1/3 Cup bittersweet chocolate chips
1/4 Cup sugar
1 Large whole egg
1 Large egg yolk
4 Tablespoons granulated sugar
1/4 Teaspoon vanilla
1 1/2 Tablespoons brewed espresso
Whipped cream and sliced strawberries for garnish
Cooking spray


  1. Preheat the oven to 400° F if using bake or surround, and 375° F if using convection bake. 
  2. Grease ramekins with cooking spray and set on a baking sheet or round baking tin.
  3. Combine the chocolate with the butter in a stainless steel bowl. To melt the chocolate, set the combi-steam oven to Masterchef / Special / Melt Chocolate / Start Now. Alternately, you can melt the chocolate over a double boiler on the cooktop. 
  4. When the chocolate is ready, add in the sugar, flour, egg, egg yolk, vanilla and espresso.
  5. Whisk to combine well. Batter should be smooth.
  6. Divide batter into ramekins using a ladle. For thicker cakes with more molten chocolate, use 2 ramekins, or use 4 for thinner cakes.
  7. Bake for 10 minutes.
  8. Gently run a knife around the cakes and flip onto a plate.
  9. Garnish with fresh strawberries and whipped cream. Serve immediately.


To view this cooking video click here

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