Dark Chocolate and Espresso Cake

Here at Cafe Pump we don't really believe in chemical-filled, magical vitamin bars or energy tablets. Forgive us, we're a little more old school and soulful. Therefore when it's not quite lunch time or dinner time, and you're still faced with a significant distance to pedal, or if you simply feel like indulging, we recommend good old fashioned caffeine and calories. Take our Dark Chocolate and Espresso cake for example...

It's the perfect mix of the good kind of chemicals to get the endorphins firing - made with two fine shots of Italian espresso, and traditional baking ingredients to give you that satisfying feeling of being full - bursting with 70% cacao dark chocolate, no less. The perfect coffee pairing will depend on the time of day. We find it makes a great breakfast with a modest cappuccino, a triumphant mid-morning snack with a cortado or macchiato. Naturally, we're strictly Italian when it comes to coffee, so ordering this one after mid-morning would see an espresso as the natural accompaniment.

Ingredients: 180g of  good quality dark chocolate, a few knobs of butter, 3 eggs, 2 bean-to-cup espressos, 250g caster sugar, 250g flour, and icing sugar and/or cacao powder to decorate.

Method: Pre-heat the oven to 180c. Combine the butter and chocolate in a bowl, and melt over boiling water. Mix the eggs and caster sugar in a mixing bowl. Once the chocolate has melted, combine with the creamy egg and sugar mix, and add the espressos. Gently fold in the flour, and put in the baking tray or silicone mould of your choice. Bake for 40mins.

Tips: Plain or self-raising flour will both work, and always lick the bowl.

Music: Me Voy a Morir de Tanto Amor - Alberto Iglesias