Ingredients
Fillo scrunches
125 g butter, melted
9 sheets Antoniou Fillo Pastry
Coffee syrup
1 cup strong coffee (long black, brewed or instant)
130 g brown sugar
2 tbsp Kahlua
1 tbsp vodka
Cake
100 g chocolate, 70% cocoa solids
100 g butter, unsalted
1 tsp vanilla paste or extract
1 shot espresso coffee
1 tbsp Kahlua
4 eggs, separated
100g raw sugar, caster or superfine
100g almond meal
1 pinch sea salt
Method
Before you begin this Filo Pastry recipe, take your Filo Pastry out of the fridge and allow it to come up to room temperature in its packaging.
For the coffee syrup
Combine the coffee and brown sugar in a saucepan over a medium high heat. Allow the syrup to boil rapidly for 5 minutes, lower the heat to a simmer and cook for a further 5 minutes.
Remove and set aside to cool completely. Once cooled add the Kahlua , vodka and mix well.
For the cake
Preheat your oven to 160 degrees Celcius using the fan force option. Grease and line a 20cm springform baking tin and set aside.
Using the double boiler method melt the chocolate and butter until well incorporated. Add the vanilla, espresso and Kahlua, stir and set aside.
In a spare bowl combine the egg yolks and sugar and whisk until thick, pale and creamy. Set aside.
In another bowl, beat the egg whites until stiff and set aside.
To make the cake batter add the creamed sugar mixture, almond meal and sea salt to the melted chocolate combination and stir until combined. Finally, fold through the egg whites very gently, making sure they are well incorporated.
Pour the cake batter into the baking tin and cook for 5 mins. Remove the cake and arrange the Fillo Pastry scrunches.
To make the Fillo scrunches
Brush a sheet of Filo Pastry liberally with butter. Push the opposite corners of the Fillo sheet to the centre, twist in a circular motion and scrunch lightly.
Place on top of the cake, ensuring all scrunches fit neatly.
Bake the cake for 40 mins - check by inserting a skewer comes out clean.
Pour the cooled coffee syrup over the Fillo (reserving 1/4 cup for serving).
Allow the cake to cool completely before slicing and serving with whipped cream and extra syrup if desired.
Recipe, styling and video by Souvlaki for the Soul.