Coffee kitchen Wiener Melange

Name: Coffee kitchen Wiener Melange
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 4 TABLESPOONS (30 g) Coffee beans; 200 g Mocha chocolate; 175 g Butter or margarine; 100 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 3 Eggs (size M); 200 g Flour; 2 coated Tsp Baking Powder; 6 TABLESPOONS Milk; 7-10 Tbsp Fat and flour; 7-10 Tbsp Freezer bag

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 1

4 TABLESPOONS (30 g) Coffee beans
200 g Mocha chocolate
175 g Butter or margarine
100 g Sugar
1 package Vanillin sugar
1 pinch Salt
3 Eggs (size M)
200 g Flour
2 coated Tsp Baking Powder
6 TABLESPOONS Milk
7-10 Tbsp Fat and flour
7-10 Tbsp Freezer bag

Directions

1
Fill coffee beans into a freezer bag and lightly tap with a cake roll. Chop the chocolate, melt half over a warm water bath, let it cool down a little. Cream fat, sugar, vanilla sugar and salt with the whisk of the hand mixer. Stir in the eggs one after the other. Add liquid chocolate and stir in. Mix flour, baking powder, chopped chocolate and 2/3 of the coffee beans and stir into the dough together with the milk.
2
Grease ovenproof cups well, dust with flour. Spread the dough into the cups. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Allow to rest briefly, then carefully remove from the cups and allow to cool on a cake rack. Pour the cooled cake back into the cups. If necessary, decorate with a blob of whipped cream and the remaining coffee beans