Cappuccino chocolate cake

AUTHOR
Brooke Calhoun
DIFFICULTY
easy
RATING
5 1
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 16
  • 7-10 Tbsp Fat and breadcrumbs
  • 175 g Dark chocolate
  • 150 g Butter, 4 eggs (Gr. M)
  • 250 g + 50 g sugar
  • 3 packages Vanillin sugar
  • 1 pinch salt, 175 g flour
  • 2 TEASPOONS Baking Powder
  • 5 tablespoons (approx. 50 g) soluble
  • 7-10 Tbsp Cappuccino
  • 300 g Whipped cream
  • 1 package Cream stabiliser
  • 250 g Low-fat curd
  • 250 g Mascarpone (Italian cream cheese)
  • 1-2 TEASPOONS Cocoa for decorating

Directions

  1. 1

    Grease a springform pan (26 cm Ø) and sprinkle with breadcrumbs. Break the chocolate into pieces, dice the butter. Melt together in a hot water bath. Let cool down

  2. 2

    Beat the eggs, 250 g sugar, 1 packet of vanillin sugar and salt with the whisk of the hand mixer for at least 5 minutes until frothy. Mix the flour, baking powder and cappuccino powder, sieve onto the egg foam and fold into the mixture. Fold in the melted chocolate

  3. 3

    Paint into the mould. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 35 minutes. Let them cool down

  4. 4

    Whip the cream until stiff, allowing the cream firmer to trickle in. Briefly mix quark, mascarpone, 50 g sugar and 2 sachets of vanillin sugar with the hand mixer. Fold in the cream. Spread on the cake base like a wave. Chill for approx. 2 hours.

  5. 5

    Dust the cake with cocoa before serving. If necessary, dust with cocoa hearts using a heart template

Nutrition Facts

KCAL
430 kcal
CARBS
38 g
FATS
26 g
PROTEINS
8 g

Categories & Tags

Cakes & PastriesCakeCake

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