KEY POINTS:
Serves 6-8
CAKE
180g dark chocolate
50g butter
50g espresso powder
20g cocoa
3 egg yolks
3 egg whites
3/4 cup caster sugar
SORBET
300ml water
150g caster sugar
120ml coconut milk
50g desiccated coconut
Juice of one lime
1 cup mint leaves
1. To make the cakes, pre-heat oven to 180C. Grease individual large muffin tins or moulds. In a heavy based saucepan gently melt the chocolate and butter together. Remove from the heat and add the espresso, cocoa and egg yolks, stirring to combine.
2. Whisk the egg whites until soft peaks hold then gradually add the sugar while continuing to whisk. Fold into the chocolate mixture and pour into the tins. Bake approximately 15 minutes or until an inserted skewer comes out clean.
3. For the sorbet, put the water, sugar and coconut milk in a heavy-based saucepan. Bring to a boil and stir until the sugar has dissolved. Reduce heat and simmer for 5 minutes, cool. Stir in the coconut and lime juice.
4. Freeze for 2 hours then spoon into a food processor with the mint and whiz for 20 seconds. Return to the freezer until firm. Serve with the chocolate cakes.
