Transcript

Mini Espresso Torta Caprese

Filched from Sophie Griegson, twisted by Luke

200 gr butter
220 gr dark chocolate (1 small packet)
4 eggs separated
170 gr caster sugar
1 tsp vanilla essence
220gr almond meal (2 packets)
1 double shot espresso
Icing sugar and cocoa powder to dust
Double cream or ice cream to serve alongside

Method

Preheat the oven to 170c, spray 2 large size muffin tins with canola oil

Melt butter and set aside to cool.

Throw your chocolate in the food processor and blitz to a rough crumb or chop by hand with a knife (sucky job, buy a processor).

Get your mixing bowl and splash around a little vinegar with the whisk attachment to make sure there’s no grease to stop your egg whites peaking. Whack them in with a teaspoon of caster sugar and whip to soft peaks. Put into a bowl and set aside.

Whisk egg yolks sugar and vanilla essence to lift the volume and get them a nice creamy colour.

Fold in the almond meal, butter and chocolate and espresso.
Once mixed gently, I say gently, fold in the egg whites.

Bake for 40 minutes, take out, rest in tin until cool and then turn out.

Serve with a dusting of cocoa/icing sugar and a nice bit of double cream.

Get it in ya!