Cake flour 140 g
Cocoa powder 20 g
Baking powder 15 ml
Pinch of salt
Castor sugar 220 g
Butter melted 125 g
Strongly brewed coffee cooled 125 ml
Large eggs 2
Castor sugar 110g
Water 90 ml
Coffee liqueur 45ml
Dark or milk chocolate broken into pieces 100 g
Brazil nuts coarsely chopped and toasted 50 g
1. Sift flour, cocoa powder, baking powder and salt into large bowl of an
electric food mixer.
2. Whisk the sugar, butter, coffee and eggs together, then stir the liquid
ingredients into the dry ingredients and whisk gently until smooth.
3. Pour into a greased and lined 22 – 24 cm microwave-safe cake ring/pan.
Line with paper towel cut to size.
4. Place the cake pan in the microwave oven on top of an inverted
microwave-safe pie dish or saucer and cook on 100% power for
6 – 8 minutes. There should be a slightly wet spot on the top of the cake.
5. Remove from the oven and leave to stand.
6. Topping: Heat the castor sugar and water in a microwave-safe bowl on
100% power for five minutes. Stir in the liqueur or the coffee. Drizzle half
the syrup over the cake in the pan while it is still slightly warm, and then set
aside to cool completely.
7. Melt the chocolate in the microwave, stirring every 30 seconds until smooth.
8. Invert the cake out onto a serving plate. Remove paper towel.
Drizzle with the rest of the syrup and then the chocolate. Top with chopped
nuts and serve.
9. For a more decadent cake, make chocolate ganaché topping and pour
Serves 8 – 10