Recipe: Chocolate and coffee cake

Name: Chocolate and coffee cake
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 6 servings
Cuisine: French
Ingredients: 3.5 oz (100 g) of sugar; 3.5 oz (100 g) of dark chocolate (70°); 2.6 oz (75 g) of ground almonds *; 2.6 oz (75 g) of butter; 2.6 oz (75 g) of cornstarch; 4 medium eggs; 2 tsp of instant coffee; 1 packet of vanilla sugar*; 1/2 packet of Alsatian baking powder

By AFTouch-Cuisine 5/5 (2 reviews)

Prep 30 min

Cook 50 min

Total 1h20

Servings 6 serv.

A cake for chocolate lovers who appreciate subtle coffee notes. Dark chocolate 70% melted with instant coffee, ground almonds, cornstarch. Dense, moist texture. Bake at 150°C for 40 minutes.

Ingredients for 6 servings

Adjust for

servings

3.5 oz (100 g) of sugar
3.5 oz (100 g) of dark chocolate (70°)
2.6 oz (75 g) of ground almonds *
2.6 oz (75 g) of butter
2.6 oz (75 g) of cornstarch
4 medium eggs
2 tsp of instant coffee
1 packet of vanilla sugar*
1/2 packet of Alsatian baking powder

Step-by-step directions

1 gently melt the chocolate in a little water then incorporate the coffee. set aside.

2 in a bowl, mix the softened butter with the vanilla sugar, add one whole egg then the 3 yolks with the powdered sugar. work and
add the warmed chocolate, the cornstarch, the baking powder and the ground almonds.

3 beat the 3 egg whites until stiff peaks not too firm and incorporate them into the previous mixture.

4 bake in a slow oven (150°) for approximately 40 minutes.

5 dust with powdered sugar once cooled
ps: I don't throw away my vanilla pods, I mix them with powdered sugar, so I always have vanilla sugar on hand.
I buy whole almonds which I put in a blender to reduce them to powder.

Chef Patrick's Comment

Excellent recipe, you can also serve individual portions on lovely black plates with a vanilla English cream and a few pearls of ginger or peppermint spaced out for an explosive combination!!! Chef Patrick always listening to the flowers.