John Myers
Ingredients for 1 servings:
- 80 g butter
- 80 g sugar
- 5 eggs
- 200 g almonds and/or hazelnuts, ground
- 100 g chocolate shavings
- 3 tbsp cocoa powder, sifted
- 2 tsp baking powder
- ½ cup of coffee (cappuccino), cold
- 2 cups whipped cream
- n. B. sugar
- 3 tbsp cocoa powder, sifted
- Coffee powder (cappuccino), instant
- Chocolate decoration (mocha beans)
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes
without flour
Separate the eggs and beat the egg whites until stiff peaks form. Beat the soft butter with the sugar, vanilla sugar, and egg yolks until fluffy. Using a whisk or spatula, carefully fold the nuts, chocolate shavings, sifted baking powder, and beaten egg whites into the egg mixture. Do not beat vigorously, or the batter will not rise. Line the base of a springform pan with baking paper and pour in the batter. Bake at 150°C for 50-60 minutes. Loosen the edges of the base with a knife, open the springform pan, and let cool. Then place on a cake plate. Use a skewer to poke holes in the base and drizzle with coffee or cappuccino, tablespoon at a time. Caution: less is better than more! Whip the cream until stiff peaks form and mix with the cappuccino powder. Add sugar to taste. If you like, you can darken some of the cream with cocoa powder; it looks better and also adds a little flavor variation. Spread the cappuccino cream on the base, adding plenty of cream on top and a little around the edges. Place the remaining cream into a piping bag and decorate the cake. Sprinkle chocolate beans on the cream puffs and add a little chocolate shavings to the center. Let it set in the refrigerator. The cake will taste even better the next day, and the coffee will keep it from becoming dry.
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