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Wake Up and Smell The Coffee

by Now Then Sheffield

Recipe by Jess at The Holt

200g ground almonds
200g dark chocolate
175g unsalted butter
120g caster sugar
4 eggs, separated
40ml strong espresso (we use Dark Peak by Smith Street)

Pre-heat your oven to 170°C and grease and line a 20cm loose-bottomed cake tin. Melt the chocolate and butter together with the espresso in a bowl over a pan of simmering water, making sure the bottom of the bowl doesn’t touch the water. Stir occasionally.

Meanwhile, whisk together the egg yolks and sugar until thick and pale. Fold the chocolate mixture into the egg and sugar mixture and fold in the almonds. In a separate bowl, whisk the egg whites into stiff peaks and fold into the cake mixture.

Bake for 25-30 minutes. If you prefer a gooey chocolate pudding, feel free to slightly undercook it. Once completely cooled, dust with icing sugar and top with raspberries or any other summer fruits, if they are in season.

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Recipe by Ros Arksey

500g beef mince (for two burgers)
¼ tsp black peppercorns
½ tsp paprika
1 tsp brown sugar
2 tsps coffee beans
Pinch of salt

Warm the coffee beans in a dry pan until aromatic before grinding, as you would toast spices. Grind the spices and coffee beans in a mortar and pestle to a relatively fine powder.

Make the mince into patties and rub the spice mix on both sides. Leave in the fridge for an hour or overnight.

Cook the burgers to your preference and serve in a bun with bacon, lettuce and tomato.

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by Now Then Sheffield

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