12gBaking powder, self-mixed - of course, P. from Dr. Oe or a pinch of soda
The first mix
50mlStrong espresso cold
The second mix
Fat and crumbs for the mold
15mlStrong espresso cold
Some chocolate cream
the base dough
Make a heavy batter from the ingredients listed above. Possibly - but usually not necessary - pour in some milk.
Now divide the dough. For me it was 335 g.
Boil strong espresso and allow to cool. Mix with one half of the dough.
Melt the sugar in a pan, pour in the cream and bring to the boil. Now stir in the butter and let this caramel mixture cool down a little. Then mix with the second half of the dough.
Now fill the caramel dough into a greased and crumbled loaf pan (26 cm), pour the coffee dough halves on it and mix the two doughs together in a spiral with a galbel. Bake at 160 degrees convection for about 45 minutes.
Mix the espresso with the powdered sugar and pour this glaze over the cake immediately after removing it. Decorate with chocolate beans and let cool. Only now put swabs on the cake with the chocolate cream.
TIP: A bundt pan can easily be filled with twice the amount.
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