Espresso Amaretto Cake

Ingredients for 1 servings:

• 250 g flour
• 80 g cornstarch
• 2 tsp baking powder
• 50 g mocha beans (chocolate decoration)
• 250 g margarine, e.g. B. Sanella
• 175 g sugar
• 1 pinch of salt
• 5 eggs
• 1 tsp vanilla sugar
• 60 ml Amaretto
• 100 ml espresso, cold
• 1 tbsp cocoa powder
• 200 g dark chocolate coating
• some mocha beans (chocolate decoration)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 5 minutes

Place the margarine, sugar, vanilla sugar, and salt in a bowl and mix. Beat the eggs into the mixture one at a time. Add the flour, starch, baking powder, and Amaretto and mix everything into a smooth dough. Line a loaf pan with baking paper, pour in half of the batter, and smooth it down. Chop the mocha beans and stir them into the second half of the batter along with the espresso and cocoa powder. Pour this batter onto the first batter in the baking pan and smooth it down. Spiral a fork through the batter. Bake in an oven preheated to 180°C (top/bottom heat) for approx. 55-60 minutes. Remove the cake from the oven and let it rest in the pan for a few minutes, then turn it out onto a wire rack. Melt the chocolate coating in a hot water bath, spread it over the cake, and decorate with some mocha beans.