juicy chocolate espresso cake

Today we felt like trying out something with our products again.
The result is this moist chocolate espresso cake.
For this we have
150g cocoa mass melted with 150g butter in a water bath.
Along the way, we whisked 3 eggs with 150g sugar until foamy, and then stirred in the slightly cooled cocoa mixture.
Then 1 tbsp. Stir in flour and 1TL stream powder, 1 vanilla sugar, 1 pinch of salt and a cup of espresso and bake at 150 degrees for an hour.


Wonderfully chocolaty with a hint of espresso!

INSPIRIERT?

SICH UND ANDEREN GUTES TUN

Liebe fans der ganz dunklen Schokolade! Unsere CHUNCHO GOLD Grand Cru 85% ist komplett aufgegessen! Wir erwarten den neuen Jahrgang in der zweiten Dezemberwoche. Dismiss