- 2 t cocoa powder
- 100 g 70% dark chocolate
- 50 g butter
- 1 free-range egg
- 1 free-range egg yolk
- 20 g caster sugar
- 3 T tahini
- 2 T black coffee
- 50 g flour, sifted
Preheat the oven to 160°C. Grease and line a 20 cm springform cake tin and dust with cocoa powder.
Melt the chocolate and butter in a small bowl over a pan of simmering water. Remove from the heat and stir until smooth.
Beat the egg, egg yolk and sugar until pale and thick, then fold in the melted chocolate and tahini. Fold in the coffee, then the flour.
Pour the batter into the tin and bake for 15 minutes.
To serve, run a knife around the edge of the fondant and invert onto a plate.
Cook's note: My best chocolate cake baking tip is to add a shot of espresso to the batter for a roasted flavour.