Chocolate coffee cake Chocolate coffee cake A superbly orchestrated pairing of two intensely satisfying favorites: rich, dark chocolate and full-bodied espresso. 4.04

Chocolate coffee cake

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

Preparation (6 persons)

Cake:

  • Preheat the oven to 176°C / 348 Fahrenheit.
  • Prepare the Livanto Grand Cru in espresso (3 x 40 ml / 1.5 oz).
  • 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.

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Accessories for this recipe

Glass Espresso

Characteristic

Medium
Difficulty
Medium
Preparation
PT30M45min. (incl 30min oven)
Material
3 Espresso Cups (3x 80 ml/3 oz)
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 / 4 oz of flour
  • 3/4 teaspoon of baking soda
  • A pinch of salt
  • 60 gr / 2 oz of butter
  • 65 gr / 2.1 oz of sugar
  • 50 gr / 1.5 oz of cane sugar
  • 2 eggs
  • 114 ml / 3.9 oz of melted dark chocolate
  • 2 tablespoons of sour cream
  • 1/2 teaspoons of vanilla extract

Chocolate Ganache

  • 200 ml / 6.8 oz of heavy cream
  • 168 gr / of bittersweet chocolate, finely chopped
  • 2 tablespoons of butter
<em>Livanto</em>
Livanto
Intensity : 6
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