Chocolate and Tonka Bean cake

I recently recieved some tonka bean syrup from the nice people at MONIN. You might not have heard of the tonka bean, I certainly hadn't, but after a quick internet search I now know it has been used as a vanilla substitute in the past and is used a lot in French desserts. It actually has a very complex flavour, you can pick up strong vanilla tones but it also has a subtle caramel flavour with hints of chocolate. It's a very unique taste and it is surprisingly delicious and well worth a try, I've been enjoying Tonka Bean Syrup in my coffee and I have come up with this delicious chocolate cake recipe (even if I say so myself!)

This light, flourless chocolate cake rises perfectly in the oven and then collapses to form a 'crater' in the middle. This sinking happens within just a few minutes of removing the cake from the oven but don't panic as it's perfectly normal for this kind of light sponge and the crater is perfect for filling with tonka bean whipped cream.

I really recommend you invest in some Tonka Bean Syrup so you can make this delicious cake, it's simple to make and would be an impressive centre piece on your dinner table.

Ingredients

100g dark chocolate
125g unsalted butter, softened
6 eggs - 2 whole, 4 separated
100g caster sugar
75g caster sugar
1 tbsp cocoa powder
1 tbsp MONIN tonka bean syrup
2 tbsp boiled water
1 tbsp instant coffee granules

Topping
300ml whipping cream
1 dessert spoon tonka bean syrup

Method

- Grease and base line a 9' springform cake tin
- Preheat the oven to 180C
- Break the chocolate into small pieces and put into a jug or bowl then microwave at 30 second intervals to melt the chocolate, stirring the chocolate at each interval. Be careful not to over cook the chocolate
- When the chocolate has melted, add the butter and keep stirring until the heat from the chocolate melts the butter
- In a large bowl, beat together the 2 whole eggs and 4 egg yolks and the 75g caster sugar until well combined
- In a mug/small bowl mix together the syrup, water and coffee until the coffee has dissolved
- Add the chocolate mixture and the coffee mixture to the large bowl and beat together with the egg mixture until mixed thoroughly
- In a separate bowl, beat together the egg whites until foamy, then gradually beat in the 100g sugar
- Continue beating for a few minutes until the eggs hold their shape but are not too stiff
- Add a large spoonful of the egg white mixture into the chocolate mixture to lighten the batter then fold in the remaining egg white mixture
- Pour the cake batter into the prepared tin
- Put in the oven and bake for 35-40 minutes until the cake doesn't wobble in the middle and a skewer inserted in the centre comes out clean. The cake should be cracked on top.
- Place the cake, still in the tin on a cooling rack. The cake will start to sink, this is what we want to happen so don't panic!

- Meanwhile, make the whipped cream topping. In a large bowl beat the cream until it starts to thicken then add the tonka bean syrup. Continue to beat the cream until it is firm and holds it shape
- When the cake is cooled, carefully remove it from the tin and place on a serving plate. Spoon the cream into the 'crater' and smooth the top with a spatular/back of a spoon.
- Decorate with strawberries or chocolate decorations

Give this recipe a try and let me know what you think!

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