Chocolate Coffee Cake Chocolate Coffee Cake A superbly orchestrated pairing of two intensely satisfying favourites: rich, dark chocolate and full-bodied espresso. 3.78

Chocolate Coffee Cake

A superbly orchestrated pairing of two intensely satisfying favourites: rich, dark chocolate and full-bodied espresso.

Preparation (6 persons)

Cake:

  • Preheat the oven to 176°C .
  • Prepare the Livanto Grand Cru in espresso (3 x 40 ml)
  • Set aside to cool down
  • Put the butter, the sugar, the eggs, the melted dark chocolate, the vanilla extract and the sour cream in a mixer.
  • Mix all the ingredients well
  • Slowly add the floor, the baking soda and the salt
  • Mix until you have a smooth mixture
  • Put the batter in the cake pan and bake for 30 min

Chocolate Ganache:

  • Gently melt the bittersweet chocolate
  • Add the heavy cream and simmer
  • Whisk the butter until you obtain a smooth consistency, then add in the chocolate cream
  • Leave the mixture at room temperature until it reaches a spreadable consistency
  • Spread the ganache on the cake
  • Serve the cake with the espressos

Machines for this recipe

DeLonghi CitiZ EN165 Limousine Black
DeLonghi CitiZ&milk EN265 Limousine Black
DeLonghi Pixie Carmine
DeLonghi Pixie EN125 Electric Aluminium
Nespresso Pixie C60 Electric Titan
Lattissima+ Ice Silver (EN520S)
Lattissima+ Silky White (EN520W)
Delonghi U - Black
DeLonghi CitiZ EN165 60's White
Nespresso CitiZ C110 Fire Engine Red
DeLonghi CitiZ&milk EN266 Creamy White
Nespresso CitiZ&milk C120 Fire Engine Red

Accessories for this recipe

Glass Espresso

Characteristic

Medium
Difficulty
Medium
Preparation
PT30M45min. (incl 30min oven)
Material
3 Espresso Cups (3x 80 ml)
1 Oven
1 Mixer
1 cake pan
1 Pan
Origin
China

Ingredients

For the coffee

  • 3 capsules of Livanto Grand Cru

For the recipe

  • 120 g of flour
  • 3/4 teaspoon of baking soda
  • A pinch of salt
  • 60 gr of butter
  • 65 gr of sugar
  • 50 gr of cane sugar
  • 2 eggs
  • 114 ml of melted dark chocolate
  • 2 tablespoons of sour cream
  • 1/2 teaspoons of vanilla extract

Chocolate Ganache

  • 200 ml of heavy cream
  • 168 gr / of bittersweet chocolate, finely chopped
  • 2 tablespoons of butter
<em>Livanto</em>
Livanto
Intensity : 6