Chocolate coffee cake with almonds

AUTHOR
Bill Macdonald
DIFFICULTY
easy
RATING
3 3
COOK TIME
120 mins
TOTAL TIME
120 mins

Ingredients

Servings: 24
  • 4 TSP soluble coffee
  • 7-10 Tbsp Fat and breadcrumbs
  • 100 g Dark chocolate
  • 250 g soft butter/margarine
  • 500 g Sugar
  • 1 Pckch. Vanillin sugar, 1 pinch of salt
  • 4 eggs , 375 g flour (Gr. M)
  • 1/2 package Baking Powder
  • 50 g cocoa, 100 g almond kernels
  • 200 g semi-bitter couverture
  • 7-10 Tbsp Icing sugar

Directions

  1. 1

    Heat 1/4 l water. Dissolve the coffee in it, cool down. Grease a ring cake tin (22 cm Ø; approx. 2.5 l capacity) and sprinkle with breadcrumbs. Coarsely chop chocolate

  2. 2

    Cream fat, sugar, vanillin sugar and salt. Stir in the eggs one by one. Mix flour, baking powder and cocoa and stir in alternately with the coffee. Fold in chocolate and almonds. Fill the dough into the mould and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for about 1 1/2 hours. Leave to cool in the tin for about 10 minutes. Turn out of the tin, let cool completely

  3. 3

    Coarsely chop the chocolate coating and melt in a hot water bath. Cover the cake with it. Dry. Dust with icing sugar

  4. 4

    Because of the strong coffee aroma the cake needs

  5. 5

    slightly more sugar than usual

Nutrition Facts

KCAL
350 kcal
CARBS
43 g
FATS
16 g
PROTEINS
6 g

Categories & Tags

Cakes & PastriesCakeCake

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