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).
HOW TO USE A PERCOLATOR
HOW TO USE A BAIN-MARIE
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.