Each month, we take two kitchen skills and put them together to produce one delicious recipe. This month, we’re looking at making the perfect percolated coffee, and how to use a bain-marie. Once you’ve got these two skills under your belt, you can put them into practice with this incredible chocolate and coffee cake (which just happens to be gluten free).
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HOW TO USE A PERCOLATOR
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HOW TO USE A BAIN-MARIE
Master the basics of stove-top coffee (video above), then have a go at the super-trendy AeroPress, or classic French Press.
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THE BEST, BOLDEST COFFEE CAKE IN THE WORLD
This gentle method of melting over a pan of water keeps the chocolate super-glossy.
Click the pic to use your new skills in our unbeatably sticky, dark and moreish coffee and chocolate cake.