Cappuccino Cake

Ingredients

Directions

1. 1

   Roughly chop the chocolate. Melt butter in a pot. Add 200 g chocolate, brown sugar and 4 tbsp. espresso powder and melt in it over low heat while stirring. Remove from the stove and let it cool down

2. 2

   Stir the eggs individually with the whisk of the hand mixer into the chocolate mixture. Stir in yoghurt. Mix vanillin sugar, salt, flour, 200 g chocolate and baking soda. Stir briefly into the chocolate mixture. Put half of the brownie dough into a greased springform pan (24 cm Ø) sprinkled with flour and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 30 minutes

3. 3

   Remove the finished cakes from the oven, place them on a cake rack, remove them from the edge of the springform pan and let them cool in the pan for about 30 minutes. Carefully remove the cake base from the mould base with the help of a "cake helper" and let it cool down completely

4. 4

   Soak gelatine in cold water. Whip the crème fraiche in a mixing bowl. Whip the cream in 2 portions until stiff, adding 1 tbsp espresso powder and 3 tbsp sugar. Squeeze the gelatine and dissolve. Mix with 2 tbsp. crème fraiche, then stir into the rest of the crème fraiche. Quickly fold in the cappuccino cream

5. 5

   Place a cake ring around a brownie base. First spread jam, then 1/4 of the cream on the base. Place the rest of the cake base on top and press down lightly. Loosen the cake ring. Spread the rest of the cream all around the cake. Chill the cake for about 1 1/2 hours. Dust with cocoa and decorate with mocha beans

6. 6

   waiting time approx. 2 hours