Chocolate Espresso Cake With Caffe Latte Cream Recipe

Name: Chocolate Espresso Cake With Caffe Latte Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 150 g dark chocolate; 150 g butter; 6 eggs; 250 g caster sugar; 1 teaspoon vanilla extract; 75 g plain flour; 5 teaspoons instant espresso powder; 4 tablespoons Tia Maria or 4 tablespoons other coffee liqueur; 75 g white chocolate; 375 ml double cream; 2 teaspoons instant espresso powder; cocoa powder (for decoration)

Servings: persons

150 g dark chocolate
150 g butter
6 eggs
250 g caster sugar
1 teaspoon vanilla extract
75 g plain flour
5 teaspoons instant espresso powder
4 tablespoons Tia Maria or 4 tablespoons other coffee liqueur
75 g white chocolate
375 ml double cream
2 teaspoons instant espresso powder
cocoa powder (for decoration)

1
Take everything you need out of the fridge to bring to room temperature. Preheat the oven to 180u00b0C
2
Butter and line a 23cm springform tin with baking parchment.
3
Melt the dark chocolate and butter and set aside to cool slightly.
4
Beat the eggs, sugar and vanilla together until thick, pale and fluffy - about 7 minutes. They should have at least doubled in volume, even tripled.
5
Gently fold the flour and espresso powder, taking care not to lose the air you have created, and finally add the melted chocolate and butter, folding gently again.
6
Pour into the prepared tin and cook for 35-40 minutes, by which time the top of the cake should be firm, and the underneath a bit gooey.
7
Let the cake to cool completely on a wire rack before releasing from the tin.
8
For the cream, melt the white chocolate, and let it cool. Fold in the cream and espresso powder, whipping the latte cream together to thicken it a little.
9
Sit the sprung cake on a plate, fill the middle sunken crater with the latte cream and dust with a little cocoa powder.

1428

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 150 g dark chocolate, 150 g butter, 6 eggs, 250 g caster sugar, and more.

Yes, Chocolate Espresso Cake With Caffe Latte Cream falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chocolate Espresso Cake With Caffe Latte Cream

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