John Myers
Coffee Amarettini Chocolate Cake
The perfect coffee amarettini chocolate cake recipe with a picture and simple step-by-step instructions.
- 4 Pc. Eggs
- 1 pinch Salt
- 150 g Soft butter or margarine
- 200 g Sugar
- 1 packet Vanilla sugar
- 225 g Flour, preferably type 630 spelled
- 1 packet Almond pudding powder, alternatively cream pudding powder
- 2 tsp Baking powder
- 2 tbsp Soluble instant coffee or espresso powder
- 7 tbsp Milk
- 2 heaped tbsp Cocoa powder
- 70 g Amarettinis, roughly pounded
- 150 g Chocolate couverture
- Separate eggs. Beat egg whites with a pinch of salt until stiff and set aside. Grease a loaf pan and dust it with flour. Preheat the oven to 180 degrees (or convection 160 degrees).
- Beat the butter, sugar, vanilla sugar and egg yolks for about 8 minutes until frothy. Mix the flour, baking powder, pudding powder, cocoa and coffee powder and stir briefly into the egg yolk mixture alternately with the milk. Carefully fold the egg whites into the dough with a spoon or spatula. Finally fold in the coarsely crumbled amarettinis.
- Fill the dough into the mold and bake in the preheated oven on the middle rack for about 50 minutes. Then let cool in the mold for about 15 minutes. Carefully fall out of the mold and allow to cool.
- Melt the chocolate couverture in a warm water bath and brush the cake all around.
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