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Coffee chocolate cake with maltesers
 
 
10 ServingsPTM185 min

Coffee chocolate cake with maltesers


Coffee chocolate cake with maltes, hazelnuts and whipped cream

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Directions

  1. Preheat the oven to 170 ° C.
  2. Cover the bottom of the spring form with parchment paper and grease the edges.
  3. Grind the hazelnuts finely in the food processor.
  4. Beat the butter with the sugar in 5 minutes using a mixer. Add 1 to 1 eggs. Only add another egg if the previous one is completely included.
  5. Heat the milk until lukewarm.
  6. Stir the nuts, milk and espresso powder through the batter. Sift the flour over the bowl and spatula through it. Scoop into the mold and bake the cake for about 1 hour.
  7. Check whether the cake is cooked by filling it with a skewer. If this comes out clean, the cake is done.
  8. Remove the spring form and leave to cool for 2 hours on a grid.
  9. Heat the whipped cream against the boil. Cut the chocolate coarsely and put in a bowl with the espresso powder.
  10. Pour the hot cream over it. Leave for 5 minutes and stir until smooth.
  11. Allow to cool to room temperature and then leave to stiffen in the refrigerator for 15 minutes. Stir the ganache regularly.
  12. Cut the cooled cake in 3 layers.
  13. Place the bottom layer on a plate and brush with a layer of ganache. Put a next cake layer on top, brush it with ganache and cover with the last layer.
  14. Brush the cake around with the rest of the ganache and decorate the cake with the Maltesers. Stick them with a little ganache if necessary.
  15. Bon appétit! .


Nutrition

860Calories
Sodium9% DV220mg
Fat89% DV58g
Protein24% DV12g
Carbs23% DV68g
Fiber24% DV6g

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