John Myers
Ingredients for 1 servings:
- 100 g chocolate, dark
- 125 ml coffee, boiled, hot
- 120 g butter
- 130 g sugar
- 1 egg(s)
- 125 g flour
- 20 g cocoa powder, unsweetened
- 1 tsp baking powder
- 4 tbsp milk
- Chocolate glaze, whole milk
- Fat for the mold
- Flour for the mold
Instructions
Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 10 minutes
for an 18cm springform pan
Chop the dark chocolate and pour over the freshly brewed coffee. Melt the chocolate in the coffee, then set aside. In a bowl, cream the butter and sugar until light and fluffy. Stir in the egg. Now add the cooled chocolate-coffee mixture and stir in. Mix the flour with cocoa powder and baking powder and stir in portions. Finally, stir in the milk. Line the bottom of a springform pan with baking paper, grease and flour the sides, and pour in the batter. Bake the cake in the preheated oven at 165°C (top/bottom heat) for approx. 60-70 minutes; do the skewer test. Remove the cake from the oven and immediately loosen the sides of the springform pan. Once cooled, cover the cake with the milk glaze.
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