If you’ve got a chocolate craving we’ve got the answer to your every delilcious whim. James Kidman shares Nespresso’s recipe for their limited addition Napoli and Trieste flourless chocolate cakes.
Flourless Chocolate Cake
Ingredients:
250g of dark chocolate
2 capsules of Nespresso Napoli or Trieste (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 or Trieste (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 moist but not dry
Serving Suggestions:
Dust the out turned cake with either cocoa or icing sugar and serve with berries and fresh double cream
Nespresso Napoli cake
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
Nespresso Trieste cake
Freeze the cake then cut into 2cm squares
For the chocolate spray:
200g of milk chocolate
200g of cocoa butter
Method:
Melt the milk chocolate and the cocoa butter together and allow to cool to room temperature
Place into a clean (and only used for food applications paint) spray gun
Remove the cakes from the freezer and place on a bench which is well covered with plastic sheets. The chocolate will spray everywhere. From about 40cm, spray the cake squares with the chocolate. It will create a silky coating as it hits the cake
Finish with a small piece of silver leaf. Keep refrigerated until ready to serve.
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