- 1 teaspoon espresso powder [optional]
- 1 teaspoon warm water [optional]
- 1 cup (240ml) cold heavy cream or heavy whipping cream
- 3 Tablespoons (22g) confectioners’ sugar
- 1 Tablespoon (6g) unsweetened natural or dutch-process cocoa powder
- raspberries and a dusting of confectioners’ sugar [optional]
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Using a fork, mix the espresso powder and warm water together in a very small bowl. Cool down for a few minutes.
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Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, cocoa powder, and espresso mixture on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency for topping and piping on desserts.
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Serve cake with whipped cream or pipe it on top. I used Ateco 849 piping tip. Decorate with raspberries and a dusting of confectioners’ sugar, if desired.
From https://sallysbakingaddiction.com/flourless-chocolate-cake-recipe/
I made this without the espresso and it was fine, might be better with it though?