Chocolate espresso cake

Name: chocolate espresso cake
Cook time: 45 min
Total time: 165 min
Yield: 12
Ingredients: 75 g butter; 200 g walnuts finely chopped; 150 g dark brown caster sugar; 4 el flour; 5 el Coffee liquor eg Tia Maria liquor; 250 g extra bitter chocolate; 200 ml whipped cream; 1 Cup espresso coffee strong and fresh; 4 Eggs split (protein is not used); 100 g amaretti almond cookies

A tasty recipe. The vegetarian dessert contains the following ingredients: butter, walnuts (finely chopped), dark brown caster sugar, flour, coffee liqueur (eg Tia Maria liquor), extra bitter chocolate, whipped cream, espresso coffee (strong and fresh), eggs (split (protein is not used) )) and amaretti (almond cookies).

Ingredients

Kitchen Stuff

food processor, cake tin, diameter approx. 24 cm

Directions

Preheat oven to 150 ºC.
Melt butter.
Mix walnuts, butter, half of sugar, flour and 1 tbsp liqueur in a food processor.
Knead dough into ball.
Dough out dough in greased tart mold, with 2 cm raised edge.
Bring low water to the boil.
On top, 75 g of chocolate will be crumbled and put on a pan (bottom bowl must not touch water).
Melt chocolate with stirring.
Cover the dough floor with melted chocolate.
Bring the cream to the boil in a thick pan.
Incrust the rest of the chocolate over it and let it melt with stirring.
Stir in the espresso and take a pot of fire.
The mixture may look less beautiful now; this will be good again when adding the egg yolks.
Mix in the yolks with the rest of the sugar (with mixer) until creamy, light-colored mass.
Sprinkle the yolk mixture gradually through chocolate sauce.
Dip Amaretti over dough and sprinkle with the rest of liqueur.
Give chocolate mixture in a tart mold.
Cake in the middle of the oven in approx.
50 min.
Remove the cake from the oven and allow it to cool for at least 1 hour..