Espresso Cake

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Coarsely chop the chocolate for the filling. Heat the cream in a pot (do not boil). Add chocolate and melt while stirring constantly. Pour into a mixing bowl, stir in espresso powder and refrigerate for at least 4 hours. Cream fat and sugar with the whisks of the hand mixer. Stir in the eggs one by one. Mix flour, cocoa and baking powder and stir into the egg mixture alternately with the milk. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill the dough into the form, smooth it down and bake in a preheated oven (electric cooker: 175 °C/ convection oven 150 °C/ gas: level 2) for 30-35 minutes. Let cool off. Whip the chocolate espresso cream with the whisks of the hand mixer to a firm cream. Cut the cake base in half horizontally. Spread half of the cream on the lower cake base, place the upper cake base on top. Spread the rest of the cream all around the cake. Chill for at least 1 hour. Sieve the icing sugar and knead with the marzipan. Roll out on the work surface dusted with icing sugar. Cut out 12-16 circles (approx. 4 cm Ø) and roll them up into sachets. Place the sachets on the cake and fill with 1 mocha bean each. dust the cake with cocoa before serving

2. 2

   On 16 pieces:

3. 3

   4 3/4 hours waiting time

Nutrition Facts

KCAL
480 kcal

CARBS
34 g

FATS
35 g

PROTEINS
8 g