Cappuccino cake

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Abandoned pumpkin desserts for Halloween, let's say that I have one more pumpkin in store, today I return to something more classic, more or less. It 's the first time I make a soft tart and I wanted to make a chocolate cappuccino version. Well chocolate? yes well ... With the book just released a little promotion to myself allow it. In autumn we make more substantial and richer desserts like this.

Here I felt like making a cappuccino cake. In place of a classic sponge cake or pushes cake I made the soft tart. Where I added coffee ... Wherever it is in the base, in the wet and in the cream that in fact is what made me a cappuccino cake. And how did you make this cake? Do you like coffee? I can not do without it. I love the taste of coffee in sweet but also in salty. Have you already made soft pies? Tell me about your experience and if you liked it. Here at home it lasted two days ...

Ingredients: 150g of dark chocolate 125g of butter 250g of mascarpone 250g of spreadable cheese 125g of sugar 85g of 00 flour 50g of powdered sugar 2 eggs 1 cup of coffee + 3 tablespoons 15g of bitter cocoa 8g of baking powder 2 teaspoons of coffee powder QB of bitter cocoa

How to do: Mix 25g of sugar with a cup of coffee and 50ml of water. Bring to a boil and form a wet. Mix the flour with the bitter cocoa, coffee and baking powder. Melt the chocolate with the butter in the microwave. Work 100g of sugar with the eggs to form a soft and fluffy cream. Add the melted chocolate and mix well. Stir in the flour and form the dough for the base. Pour the mixture into a tart mold with a 28 cm diameter step, previously hibbled and dusted with cocoa.

Bake the cake in a hot oven at 180 ° C for about 20 minutes. Remove from the oven and let it cool. Turn the cake over. In a bowl, work with the electric whisk the mascarpone with the melted cheese, the icing sugar and the coffee spoons. Pour the soft cream into a san a poche with a smooth bicycle. Wet the base of the cake with the syrup. Decorate with lots of coffee cream and then sprinkle with bitter cocoa.

Direct link in Original language click here

On Instagram & Twitter @cravatteaifornelli Emanuele Patrini Food & Style Blogger Cravatte ai Fornelli www.cravatteaifornelli.net

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