Experience the rich flavour of espresso martini with this decadently dense mocha cake, drizzled with a vodka-infused caramel sauce and served with sea salt-flecked vanilla ice cream. It’s the perfect dessert for autumn evenings spent with family and friends.
Prep 25 minutes (plus cooling)
Cook 1 hour 10 minutes
200g butter, chopped
200g dark chocolate, chopped
4 eggs, separated
1 cup caster sugar
1 teaspoon vanilla extract
1/4 cup Dutch-processed cocoa
3/4 cup almond meal
1/2 cup plain flour
1/4 cup coffee-flavoured liqueur
Sea salt flakes and vanilla ice-cream, to serve
Caramel Vodka Sauce
75g butter, chopped
2 tablespoons vodka
1 cup brown sugar
300ml thickened cream
1 Preheat oven to 170°C/150°C fan-forced. Grease a 6cm-deep, 22cm round (base) springform pan. Line base and side with 3 layers of baking paper.
2 Place butter and chocolate in a saucepan over medium heat. Cook, stirring for 5 minutes or until melted and smooth. Set aside for 10 minutes to cool.
3 Using an electric mixer, beat egg yolks, sugar and vanilla for 5 minutes or until thick and creamy. Gradually beat in chocolate mixture until just combined. Add cocoa, almond meal and flour. Beat until just combined. Add liqueur. Beat to combine.
4 Wash and dry bowl and beaters. Using electric mixer, beat egg white until just-firm peaks form. Stir 1/3 of the egg white into chocolate mixture. Fold in remaining egg white, in 2 batches. Pour mixture into prepared pan. Bake for 50 minutes to 1 hour or until cake is just firm to touch. Cool completely in pan.
5 Make Caramel Vodka Sauce: Place butter, vodka, sugar and cream in a medium saucepan. Stir over medium heat until melted and smooth. Bring to a simmer. Simmer, stirring occasionally, for 5 minutes (see note).
6 Transfer cake to a serving plate. Drizzle with some of the sauce. Sprinkle with salt and serve with remaining sauce and ice-cream.
Cook’s Note: Keep an eye on sauce while it’s cooking as mixture will increase in volume.