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Recipe by
A very soft cake made even more delicious by the coffee cream topping.
Portion: the weight of the ingredients divided by 8 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 8: First prepare the ganache by heating the cream (without bringing it to a boil).
Step 2 of 8: Melt the chopped chocolate and the instant coffee in it (or a small cup of coffee).
Step 3 of 8: Mix well, cover with cling film and let cool (you can also prepare it the day before).
Step 4 of 8: Whisk the eggs with the sugar until the mixture becomes pale and frothy. Add the vanilla, then the sifted flour and baking powder and finally the oil.
Step 5 of 8: In another bowl, pour in less than half of the batter, add the unsweetened cocoa and coffee and mix.
Step 6 of 8: In a 20 cm cake pan, buttered and floured, pour in the plain batter and then the cocoa batter without mixing them.
Step 7 of 8: Bake in a preheated static oven at 170 degrees for about 40 minutes.
Step 8 of 8: Once cold, take the ganache and decorate the cake (if you want to make a piping bag decoration, I recommend whipping it first using an electric hand mixer)
In summary: Not suitable for vegans · Contains lactose · Contains nickel · Allergens detected: Gluten, Eggs, and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving99 g · 1 of 8 | Per 100 g |
|---|---|---|
| Energy | 1,417 kJ339 kcal | 1,432 kJ342 kcal |
| Fat | 20.74 g | 20.95 g |
| of which saturated fatty acids | 7.07 g | 7.14 g |
| Carbohydrates | 33.84 g | 34.18 g |
| of which sugars | 21.24 g | 21.45 g |
| Fibre | 0.82 g | 0.83 g |
| Protein | 5.83 g | 5.89 g |
| Salt | 0.14 g | 0.14 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
