Espresso chocolate cake with lady fingers

AUTHOR
Reed Chan
DIFFICULTY
very easy
RATING
5 1
Chocolate in three different variations conjures up the beautiful colour gradient. Tender lady fingers hide in the cream refined with espresso
COOK TIME
90 mins
TOTAL TIME
450 mins

Ingredients

Servings: 16
  • 50 g Butter
  • 50 g Dark chocolate coating
  • 100 g Dark chocolate coating
  • 75 g Flour
  • 1 teaspoon, gestr. Baking Powder
  • 100 g Sugar
  • 1 pck. Vanilla sugar
  • 7-10 Tbsp Salt
  • 25 g Cocoa
  • 2 Eggs (Gr. M)
  • 5 TABLESPOONS Espresso powder (instant)
  • 500 g Whipped cream
  • 500 g Whipped cream
  • 12 Ladyfingers (approx. 100 g)
  • 100 g Milk chocolate
  • 7-10 Tbsp Grease
  • 7-10 Tbsp Flour

Directions

  1. 1

    For the dough melt butter and let it cool down a little. Grate 50 g chocolate coating. Mix flour, baking powder, sugar, vanilla sugar, 1 pinch of salt and cocoa. Stir the eggs briefly. Let butter shrink while stirring. First stir in the flour mixture, then the grated chocolate coating.

  2. 2

    Put the dough into a greased and flour-sprinkled springform pan (26 cm Ø) and smooth it down. Bake in a preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for 16-18 minutes. Let them cool down.

  3. 3

    For the espresso cream, roughly chop 100 g of chocolate coating and melt in a hot water bath. Stir in 2 tablespoons of espresso powder. Leave to cool slightly. Whip 500 g cream until stiff. First stir 2 tablespoons into the liquid chocolate coating, then fold everything into the remaining cream. Spread the espresso cream on the cake base until smooth. Chill for about 10 minutes.

  4. 4

    Dissolve 3 tbsp. espresso powder in approx. 100 ml hot water. Spread the biscuits on the espresso cream and sprinkle with the espresso. Refrigerate the cake.

  5. 5

    Grate about 50 g of the chocolate. Divide remaining chocolate into pieces and melt in a hot water bath. Leave to cool. Whip 500 g cream until stiff. First stir 2 tablespoons into the liquid chocolate, then fold into the remaining cream. Smooth the chocolate cream on the sponge cakes. Chill the cake for about 5 hours. Decorate with chocolate shavings.

  6. 6

    Place the lady fingers on the chocolate cream and spread the espresso with a tablespoon.

Nutrition Facts

KCAL
380 kcal
CARBS
24 g
FATS
28 g
PROTEINS
5 g