John Myers
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Chocolate Coffee Cake with Almonds
The perfect chocolate coffee cake with almonds recipe with a picture and simple step-by-step instructions.
dough
- 4 Eggs
- 30 g Vanilla sugar
- 120 g Sugar
- 50 g Flour
- 1,5 tsp Tartar baking powder
- 100 g Dark chocolate chopped into small pieces
- 75 g Sliced almonds
- 1,5 tbsp Amaretto non-alcoholic
- 150 g Ground almonds
Covering
- Strong espresso cold
- 600 g Cream
- 3 tbsp Powdered sugar
- Ground vanilla pod
- 75 g Couverture
dough
- Beat the eggs until frothy and stir in the sugar. Then stir in the flour and baking powder, as well as almonds (sliced and the ground ones), chocolate and the amaretto (non-alcoholic from Bellini). Then put in a greased and floured springform pan and bake for 30-40 minutes at 180 ° C. Then let cool down completely.
espresso
- Make the espresso extremely strong, because the more liquid, the sooner your topping will flow away.
Covering
- Cut a thin layer from the cake and crumble into a bowl. Then melt the couverture in a water bath and place on the cut surface and let it cool down.
- Now whip the cream until it is stiff (if you want to be on the safe side, take a packet of cream-stiff). Then dribble in the espresso, sieve in some powdered sugar and stir in. Now it’s up to taste. Repeat the process until the cream tastes like coffee and is slightly sweet at the same time (not too much, because the base already tastes sweet). Then put a cake ring around the cake and spread the cream on the cake. Then place the cake crumbs on the surface of the cream. Now in the refrigerator, so that the cream becomes even more solid. (preferably a couple of hours) Done.
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