Italian recipes
Italian chocolate espresso cake
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110 min
Serves 8
Italian
Ingredients
- 1 cup unsalted butter at room temperature 240 ml unsalted butter at room temperature
- 1 cup sugar 240 ml sugar
- 4 eggs 4 eggs
- 1 tsp baking powder 4.9 ml baking powder
- 1/2 cup whole milk 120 ml whole milk
- 1 cup Espresso coffee 240 ml Espresso coffee
- 2 1/2 cup all purpose flour 600 ml all purpose flour
- 7 oz dark (semi-sweet chocolate) 200 g dark (semi-sweet chocolate)
- 1/3 cup Amaretto liquer 80 ml Amaretto liquer
- Icing sugar Icing sugar
- Oil and flour for the pan Oil and flour for the pan
Method
In a large mixing bowl add the butter and sugar and beat until creamy. Add the eggs, one at a time while mixing throughly. Add the baking powder and milk and mix well. Gradually sift in the flour, 1/2 cup at a time, mixing throughly.
In a bowl over simmering water melt the chocolate.
Pour the chocolate, Espresso coffee and amaretto liquer in the flour mixture and mix well.
Preheat oven to 300 F.
Oil a 10 inch springform cake pan and dust with flour. Pour the flour mixture in the pan and smooth.
Bake in preheated oven for 90 minutes. The cake should be ready when a toothpick inserted in the center comes out clean.
Let the cake cool down and empty on a serving plate.
Dust with icing sugar and refrigerate.
In a bowl over simmering water melt the chocolate.
Pour the chocolate, Espresso coffee and amaretto liquer in the flour mixture and mix well.
Preheat oven to 300 F.
Oil a 10 inch springform cake pan and dust with flour. Pour the flour mixture in the pan and smooth.
Bake in preheated oven for 90 minutes. The cake should be ready when a toothpick inserted in the center comes out clean.
Let the cake cool down and empty on a serving plate.
Dust with icing sugar and refrigerate.
Cook's notes
This cake is great when served with fresh strawberries and whipped cream.
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