Chocolate Cake with Coffee Foam




Rating: 3.95 / 5.00 (83 Votes)


Total time: 1 hour

For a 24 cm Ø cake pan:











For the coffee foam:







For the garnish:




Instructions:

For the chocolate cake, cream the butter with the powdered sugar, the warmed chocolate and the egg yolks. Beat the egg whites with the granulated sugar until stiff, fold into the chocolate mixture and stir in the flour. Grease and flour a cake tin and pour in the mixture. Bake in the oven at 170° C for 55 minutes. During the last 10 minutes, increase the temperature to 200° C to prevent the baking crust from flaking. (The tart will collapse slightly after removing from the oven, but this will not affect the wonderful taste). Whip the whipped cream to a creamy consistency. Chill briefly. For the coffee foam, combine the espresso, eggs, egg yolks, and honey and orange liqueur and whisk over steam until fluffy. Cut the well cooled chocolate cake out of the mold, turn it out and divide it into pieces. Place a tablespoon of coffee foam and half-whipped cream on each piece and sprinkle with chocolate shavings.

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