Chocolate Espresso Cake
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 180 g chocolate, dark
- 1 cup coffee, cooked (espresso, small cup)
- 140 g butter, diced
- 5 egg (s), separate
- 200 g suar
- 1 teaspoon Baking powder
- 2 tablespoon cocoa powder
- 90 g flour
- possibly cake icing (chocolate) or powdered sugar
Print Recipe
Pin Recipe Instructions
- Line the bottom of a springform pan with parchment paper.
- Roughly chop the chocolate and melt in a double boiler. As soon as it becomes soft, add the espresso and let it steep for about 3 minutes. Stir gently and then add the diced butter. Stir until everything is melted.
- In the meantime, beat the egg white until stiff and fold in the sugar. Mix the baking powder, cocoa powder and flour. Remove the chocolate mixture from the heat and quickly stir in the egg yolks, then slowly fold the chocolate into the egg whites. Finally fold in the flour and cocoa mixture. Pour the dough into the prepared form.
- Bake in the preheated oven at 180 ° C for about 35 minutes.
- Let cool in the mold. Turn it out and cover it with chocolate icing, dust it with powdered sugar or simply enjoy it pure.
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